Methi Chicken

  • Time
    30 mins
  • Servings
  • Nutrition
    400 Per Serving

This rustic dish highlights one of the most cherished ingredients in Indian cooking: Fenugreek, or “methi.”


There are many nutritional benefits in fenugreek including lowering cholesterol, improving liver function, and controlling blood sugar.


Fenugreek seeds and leaves are both used widely in a variety of dishes across India. The leafy greens used in this dish give a slightly sweet and herbaceous flavor. The resulting aroma is bold but not overpowering.


Kitchen Tools

  • Large Pot
  • Pan or Toaster Oven
  • Salt
  • Oil/Butter



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In a large pot over medium high heat, add 1 tablespoon of cooking oil. Add the onions, ginger-garlic paste, and green chili. Saute for 3 minutes until onions begin to brown.

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Stir in the cumin, coriander, turmeric, and garam masala powders. Add chili powder according to spice level. Add the chopped tomatoes. Cook down for 5 minutes until the tomatoes start to break down into a sauce.

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Add the pieces of chicken to the pot and give it a good stir to get it coated with all the sauce. Add 1 teaspoon of salt. Stir and cook for a couple minutes.

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Add ½ cup of water into the pot. Pour the yogurt over the chicken pieces, cover the pot, and reduce heat to medium low. Simmer for 15 minutes.

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Remove the lid and give the chicken curry a few stirs until all the yogurt fats are incorporated into the sauce. Stir in the fenugreek leaves. Simmer for an additional 10 minutes with the lid off.

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After the sauce has thickened and the leaves are very dark in color, remove the curry from the heat. Add more salt to curry if needed. Toast flatbread in a pan or toaster briefly. Serve Methi Chicken with flatbread.

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