Authentic Chicken Methi Recipe – Indian Fenugreek Curry

Last Updated on 6 months ago by Neha Deshmukh

Authentic Chicken Methi Recipe – Indian Fenugreek Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for a curry that’s a little different, a little special. This Chicken Methi – a fragrant, flavorful curry featuring fresh fenugreek leaves – is exactly that. I first made this for a family gathering and it was an instant hit! The slightly earthy, subtly bitter notes of the methi perfectly complement the tender chicken, creating a dish that’s both comforting and exciting. Let’s get cooking!

Why You’ll Love This Recipe

This Chicken Methi isn’t just delicious; it’s a hug in a bowl. It’s a fantastic way to experience a different side of Indian cuisine, moving beyond the usual suspects. The aroma while it’s simmering is incredible, and the taste? Even better. Plus, it’s surprisingly straightforward to make, even if you’re not a seasoned curry chef.

Ingredients

Here’s what you’ll need to create this magic:

• 500 gms chicken
• 2 cups yogurt/curd
• 2 onions
• 1 medium piece ginger
• 4-5 garlic cloves
• 4-5 green chillies
• 2 bunches fresh methi leaves
• 4 tablespoons oil
• 1 cinnamon stick
• 2 cardamoms
• 2-3 cloves
• 1 teaspoon red chilli powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander seeds powder
• 1 teaspoon garam masala powder
• 0.5 teaspoon black pepper corn powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Methi (fenugreek leaves) are the star here. They have a unique, slightly bitter flavor that’s absolutely essential to this dish. You can usually find them at Indian grocery stores, and sometimes even well-stocked supermarkets.

There are regional variations too! In some parts of India, people prefer a stronger methi flavor, using more leaves. Feel free to adjust to your liking.

Now, about the yogurt. I usually use regular dahi (Indian yogurt), but hung curd (yogurt strained to remove excess water) works beautifully too – it gives a richer, creamier texture.

And don’t underestimate the power of a good garam masala blend! It’s what really ties all the flavors together. You can buy pre-made blends, or even make your own for a truly authentic experience.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s marinate the chicken. In a bowl, combine the chicken with salt, red chilli powder, turmeric powder, coriander powder, and yogurt. Give it a good mix, ensuring everything is well coated. Cover and refrigerate for at least 20 minutes – longer is even better!
2. While the chicken marinates, let’s make the onion-ginger-garlic paste. Roughly chop the onions, ginger, and garlic, along with the green chillies. Pop them into a blender and blend until you have a smooth paste.
3. If you’re sensitive to bitterness, this is where you can prep the methi. Sprinkle the methi leaves with a little salt and let them sit for 10-15 minutes. Then, gently squeeze out the excess moisture. This helps reduce some of the bitterness. (It’s optional, though – I sometimes skip this step!)
4. Heat the oil in a large pan or pot over medium heat. Add the cinnamon stick, cardamoms, and cloves. Sauté for a few seconds until they become fragrant – this is where the magic starts!
5. Add the onion paste to the pan and cook until it turns golden brown. This takes patience, but it’s worth it! Stir in the methi leaves and sauté for another 2-3 minutes until they wilt slightly.
6. Now, add the marinated chicken to the pan. Roast it on medium-high heat for about 5 minutes, stirring occasionally, until it’s lightly browned.
7. Stir in the garam masala and black pepper powder. Mix well to coat the chicken. If the mixture seems too dry, pour in a little water (about ½ cup to start). Cover the pan and simmer until the chicken is tender – this usually takes around 25-30 minutes.
8. Finally, garnish with a sprinkle of kasuri methi (dried fenugreek leaves) if you like, and serve hot!

Expert Tips

• Don’t rush the onion paste! Getting it nicely browned is key to a flavorful curry.
• Taste as you go and adjust the spices to your liking.
• If you find the curry is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes.

Variations

• Vegan Adaptation: Swap the chicken for a plant-based chicken substitute and use plant-based yogurt.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder curry, reduce the amount of green chillies and red chilli powder. For a spicier kick, add more! My friend loves to add a pinch of cayenne pepper.
• Festival Adaptations: This dish is lovely for special occasions like Diwali or Eid.

Serving Suggestions

This Chicken Methi is best served hot with roti, naan, or steamed rice. A side of raita (yogurt dip) can help balance the flavors.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is methi and where can I find it?

Methi are fresh fenugreek leaves, a staple in Indian cooking. You can find them at Indian grocery stores or sometimes in well-stocked supermarkets.

How can I reduce the bitterness of methi leaves?

Sprinkling the leaves with salt and squeezing out the moisture helps reduce bitterness.

Can I use dried methi leaves (kasuri methi) instead of fresh?

While fresh methi is preferred, you can use kasuri methi in a pinch. Use about 2-3 tablespoons of kasuri methi, crumbled, and add it towards the end of cooking.

What type of rice or roti pairs best with Chicken Methi?

Jeera rice (cumin rice) or plain basmati rice are excellent choices. Roti or naan are also fantastic for soaking up the delicious gravy.

How long can I marinate the chicken for maximum flavor?

The longer, the better! While 20 minutes is good, marinating overnight will result in incredibly tender and flavorful chicken.