Fresh Methi Chicken Recipe

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Fresh Methi Chicken
How to make Fresh Methi Chicken
  • Recipe By: Food Blogger Divya Burman
  • Recipe Servings: 5
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

About Fresh Methi Chicken Recipe: A chicken curry with Fenugreek leaves (methi) is a hearty and healthy dish that is just perfect for a quick dinner dish. The subtle yet unique flavour of methi that comes in the curry is refreshing and as delicious as it can get.

Ingredients of Fresh Methi Chicken recipe: Tender chicken chunks cooked with assorted spices and fresh methi (fenugreek) leaves.

Ingredients of Fresh Methi Chicken

  • 3/4 Kg chicken (boneless, cut into medium sized pieces)
  • 1 medium onions, finely chopped
  • 2 medium tomatoes (grind to a smooth paste), finely chopped
  • 4-5 tbsp cooking oil
  • 1 tsp shahi jeera (black cumin seeds)
  • 10-12 fresh curry leaves
  • to taste salt
  • 1 tsp turmeric (pasupu)
  • 2 1/2 tsp ginger & garlic paste
  • 1 1/2 tsp cumin powder
  • 1 1/2 tsp coriander powder
  • 3 tsp red chilli powder (adjust according to your taste)
  • 1 cup water (add more if required)
  • 2 tbsp yogurt (whisk it with a fork smoothly and set aside)
  • 2 cups fresh methi leaves (fenugreek leaves), finely chopped
  • 2 tsp garam masala powder
  • 2 tbsp coriander leaves , finely chopped

How to Make Fresh Methi Chicken

  • 1.In a wide bottomed vessel, heat oil. On low heat, add shahi jeera and fry for a few seconds. Add curry leaves, toss them and then add chopped onions, salt and turmeric.
  • 2.Increase the flame to medium and fry till the onions turn golden brown (around 8 minutes).
  • 3.Add ginger & garlic paste and fry for 1-2 minutes till the raw smell disappears.
  • 4.Add chicken add cumin powder, coriander powder, chilli powder, mix well, cover and cook for 4-5 minutes stirring in between.
  • 5.Add tomato paste, water and bring it to boil on high flame.
  • 6.When the gravy starts boiling reduce the flame to medium, cover and cook for around 10 - 15 minutes or till the chicken is tender and the gravy starts turning thick. By this time the oil starts floating on top of the gravy.
  • 7.Add whisked yoghurt, gently mix, add freshly chopped methi leaves, gently mix so the chicken pieces do not break.
  • 8.Lower the flame and allow to cook uncovered for 5 minutes.
  • 9.Just before turning off the heat, add garam masala powder, mix well, adjust salt and chilli powder if required.
  • 10.Garnish with freshly chopped coriander leaves.
  • 11.Serve hot with steamed basmati rice, rotis or naan.
Nutritional Information
  • 38.99gCarbs
  • 164gFats
  • N/ACholestrol
  • 178.5gProtien
  • N/AFiber
Calories: 1849.9 Kcal 0Calcium: 1403.4 MgIron: 16.33 MgSodium: 824.3 Mg
Key Ingredients: chicken (boneless, cut into medium sized pieces), onions, tomatoes (grind to a smooth paste), cooking oil, shahi jeera (black cumin seeds), fresh curry leaves, salt, turmeric (pasupu), ginger & garlic paste, cumin powder, coriander powder, red chilli powder (adjust according to your taste), water (add more if required), yogurt (whisk it with a fork smoothly and set aside), fresh methi leaves (fenugreek leaves), garam masala powder, coriander leaves