Methi Chicken

Fenugreek/Methi is a fragrant, delicious, and simple way to add long-lasting health benefits to your life, and is often recommended for pregnant ladies and nursing moms. Methi chicken, a rich-creamy chicken curry cooked with fresh methi leaves, which not only adds a unique flavor but makes the curry more delicious in every bite. Enjoy this delicious curry with Roti/Naan/Chapathi/steamed Rice.
How to make Methi Chicken Curry Step by Step:
- Soak 6-8 Cashews and 1 tsp Poppy seeds in little water, to make a paste later.

2. Finely chop 1 med-sized onion and 2 med-sized tomatoes. Rinse methi leaves thoroughly and roughly chop them. Rinse chicken thoroughly with turmeric, salt & water. Strain and set aside.

3. Heat 1 Tbsp oil in a pan. On low heat, add 1 tsp fennel seeds and fry for a few seconds.

4. Increase the flame to medium, add finely chopped onions and fry till the onions turn golden brown. Add a pinch salt for onions to cook faster.

5. Add 1 tsp ginger-garlic paste and fry for 1-2 minutes till the raw smell disappears. Add a pinch salt for onions to cook faster.

6. Next, add 2 cups chopped methi leaves and fry until the leaves wilt.

7. Next, add 2 med-sized tomato(finely chopped) and cook until they turn soft and mushy.

8. Add 1 tsp chili powder, salt as needed, ¼ tsp turmeric, 2 lb chicken(small pieces) and little water, mix well. Cover and cook for 8-10 minutes, stirring in between.

9. While the chicken is cooking, blend the soaked cashew and poppy seeds, to a smooth paste.

10. Open the lid and check if the chicken is cooked completely. When the oil floats on top, add the prepared cashew-poppy paste and 1 tsp garam masala to the gravy, mix well and cook uncovered for another 2 mins.

11. When the gravy starts to thicken, turn off the heat. Finally, garnish with fresh cream.

12. Serve hot with steamed rice, rotis, chapathi or naan. Rich & creamy methi chicken is Ready to Relish!!
You might want to try other Chicken Recipes…
Methi Chicken Curry Recipe Card:
Methi Chicken | ಮೆಂತ್ಯ ಚಿಕನ್ | Chicken Curry Recipe
Ingredients
- 1 kg / 2 lb Chicken cut in medium size pieces
- 1 Tbsp Oil
- 1 tsp Fennel seeds
- 1 medium Onion finely chopped
- 1 tsp Ginger-Garlic paste
- 2 cups Methi leaves coarsely chopped
- 2 medium Tomatoes finely chopped
- 1 tsp chili powder
- ¼ tsp Turmeric powder
- 1 tsp Garam masala powder
- Salt – to taste
- Fresh Cream to garnish- optional
To make paste :
- 6-8 Cashew Soaked in water
- 1 tsp Poppy seeds Soaked in water
Instructions
- Soak Cashews and Poppy seeds in little water, to make a paste later.
- Finely chop onions and tomatoes.
- Rinse methi leaves and roughly chop them. Rinse chicken thoroughly with turmeric, salt & water. Strain and set aside.
- Heat oil in a pan. On low heat, add fennel seeds and fry for a few seconds.
- Increase the flame to medium, add finely chopped onions and fry till the onions turn golden brown. Add a pinch salt for onions to cook faster.
- Add ginger-garlic paste and fry for 1-2 minutes till the raw smell disappears.
- Add chopped methi leaves and fry until the leaves wilt.
- Add tomato and cook until soft and mushy.
- Next add in chili powder, salt, turmeric, chicken and little water, mix well. Cover and cook for 8-10 minutes, stirring in between.
- Blend the soaked cashew and poppy seeds, to a smooth paste.
- Open lid and check if chicken is cooked completely, oil floats on top.
- Add the prepared paste and garam masala to the gravy, mix well and cook uncovered for about 2 mins.
- When gravy starts to thicken and oil floats on top of the gravy, turn off the heat.
- Garnish with fresh cream.
- Serve hot with steamed rice, rotis, chapathi or naan.
- Rich & creamy methi chicken is Ready to Relish!!
Video
Notes
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