Methi Chicken

Methi Chicken Recipe | How to prepare Methi Chicken | Chicken with fenugreek leaves recipe

A Delicious Chicken recipe prepared with fresh Methi/Fenugreek leaves.

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For Marination:

Chicken – 1/2 kg boneless or with bones cut into small pieces (I am using boneless and have washed with turmeric powder and lemon juice)
Curd – 1 bowl
Turmeric/Haldi Powder – 1/2 tbsp
Chili/Mirch powder – 1/2 tbsp
Coriander/dhania Powder – 1 tbsp
salt – 1/2 tbsp
Lemon juice – few drops (don’t add more)

For Gravy:

Sliced Onion – 2 medium
Ginger Garlic paste – 3 tbsp
Fresh Methi/Fenugreek Leaves – 200 gm (half chopped and half whole leaves)
Green Chili – 2-3
Cumin/Jeera seeds – 1 teaspoon
Bay Leaves – 2
Cinnamon stick – 1 inch
Green Cadamom – 2
Black Cardamom – 1
Garam masala powder – 1 teaspoon
Oil – 2-4 tbsp


  1. First marinate chicken with all the ingredients mentioned above under marination. Keep aside for 10-15 minutes.
  2. Now heat oil in a pan. Add whole spices (Cumin/Jeera seeds, Bay Leaves, Cinnamon stick,Green Cardamom, Black Cardamom) to it.
  3. When whole spices starts spluttering, add sliced onion to it and saute until onion becomes light golden in color.
  4. Add ginger garlic paste and saute until raw smell goes off
  5. Add all the methi/fenugreek leaves to it and saute for 2-3 minutes.
  6. Now add marinated chicken to it. Mix well. Add green chillies.
  7. Cover and cook until oil getting seperated.It will take approx 5-7 minutes. Keep stirring in between.
  8. Now add garam masala and two cups of water. Again cover and cook for 5 minutes.
  9. Turn off the flame. Let it rest for 5 minutes.
  10. Serve Methi chicken with roti, naan or rice.


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