Recipe: Methi Chicken

Recipe: Methi Chicken


  • 3 chicken cut into bite size pieces
  • Fenugreek Leaves (Methi) – 1 bunch (about 2 cups)

For the marination:

  • Juice of 1 lemon
  • 1 tsp salt
  • 2 tsp garlic paste
  • 2 tsp garlic paste
  • Red chilli powder, to taste
  • 1 cup yogurt
  • 1 large onion sliced
  • 1 black cardamom
  • 1 bay leaf
  • 4 tomatoes, chopped
  • 2 cloves
  • 3-4 green cardamom
  • 1 stick cinnamon
  • Turmeric, a pinch
  • 1 Tbsp coriander powder
  • 2 Tbsp ghee


For the marination:

  • In a bowl add garlic paste, ginger paste, salt, red chilli powder and lemon juice. Mix well.
  • Add the chicken chunks. Mix well with hands. Keep in the refrigerator for 20 minutes.

For the onion paste:

  • In a pan add 2 Tbsp ghee. fry the sliced onions till dark-golden brown. Drain. Do not throw away the ghee. The same pan will be used to make the gravy.
  • With a tablespoon of water make a fine paste of these onions. Keep aside.

For the yogurt mix:

  • In a cup of yogurt add some salt, turmeric, coriander powder and red chilli powder. Mix well. Keep aside.

For the base:

  • In the same pan in which the onions were fried, black cardamom, bay leaf and cloves. Let them release the aroma.
  • Now add garlic paste and ginger paste. Saute. Add soaked and Methi. Saute for 2 minutes or till the methi releases its distinct aroma.
  • Add the yogurt mix. Cook for 2-3 minutes. Add chopped tomatoes. Cook till the tomatoes wilt and release oil on the sides.
  • Add the onion paste, green chillies. Saute for 1 minute.
  • Add some water to liquify the base. Add the marinated chicken. Cook till the chicken is well done. Serve with a crisp roti.
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