Aromatic Indian Chicken Methi

Aromatic Indian Chicken Methi

This aromatic methi chicken combines tender chicken pieces with fresh fenugreek leaves in a rich, spiced yogurt-based sauce. The slightly bitter methi leaves perfectly balance the warming spices, creating a restaurant-quality dish that's surprisingly simple to make at home.

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Course: Main Course

Cuisine: Indian

Keyword: Chicken, Curry

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

Calories: 285kcal

Equipment

Chef's Knife

Chopping Board

Skillet

Ingredients

½ kg 1.1 lbs chicken, bone-in or boneless
2 tbsp oil
1 cup 2 medium onions, finely chopped
1.5 tsp ginger-garlic paste
1 medium tomato deseeded & chopped
½ cup plain yogurt chilled, fresh
½ –¾ tsp chilli powder
¾ –1 tsp garam masala
⅓ tsp salt to taste
⅛ tsp turmeric powder
1.5 –2 cups fresh fenugreek methi leaves
¼ tsp pepper powder optional
1 green chilli sliced
¼ tsp fennel seed powder saunf, optional
1 tsp kasuri methi dried fenugreek, optional

Whole Spices optional:

½ bay leaf
2 cloves
4 green cardamoms
1 " cinnamon stick

Instructions

Heat oil in a heavy-bottomed pan over medium heat. Add whole spices if using and let them sizzle for 30 seconds.
Add finely chopped onions and cook until soft and translucent, about 5-7 minutes.
Add ginger-garlic paste and sliced green chilli. Cook for 1 minute until fragrant.
Add chopped tomato and cook until it breaks down to a mushy consistency, about 5 minutes.
Add chilled yogurt gradually while stirring continuously to prevent curdling.
Add all powdered spices (turmeric, chilli powder, garam masala, salt, pepper powder, and fennel seed powder). Stir well.
Add chicken pieces and cook until browned on all sides and coated with the spice mixture.
Add fresh methi leaves and simmer until the chicken is fully cooked and tender, about 15-20 minutes.
Sprinkle kasuri methi if using and simmer for another 2 minutes before serving.

Notes

Fresh methi leaves can be substituted with 2-3 tablespoons of dried fenugreek leaves (kasuri methi) if fresh ones are unavailable

Always use chilled yogurt and add it gradually while stirring to prevent the curry from curdling

If methi leaves taste too bitter, blanch them in boiling water for 1 minute before adding to the curry

This dish tastes even better the next day as the flavors develop, making it perfect for meal prep

Serve with steamed basmati rice, naan, or roti for a complete meal

For a richer version, add 2-3 tablespoons of heavy cream at the end of cooking

Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months

Nutrition