Fenugreek Chicken Curry | Methi Chicken Recipe | Methi Murgh Recipe | Best Methi Chicken Recipe
Updated: Dec 15, 2022
This Methi Murgh Curry or Fenugreek Chicken Curry is so, so delicious!!
In this video, I share my version of this delicious curry and, every time I make it, I think "oh wow...it's So Good!"
The ingredient list may seem a little lengthy but, trust me, it is definitely worth it!
Make sure you try to find fresh Fenugreek as it tastes best with fresh Fenugreek. But frozen Fenugreek will work too if you can't find it! Plus Fresh Fenugreek leaves are not only very tasty, but they also help reduce cholesterol, help with bloating and indigestion, liver disorders etc. But everything in moderation is the best method as excess of anything can cause issues.
I do hope you try this recipe! Let me know how you liked it!! ENJOY!
Methi (Fenugreek) Chicken Curry Recipe Serves 3-4 People Cooking Time: 40 Minutes (Approx)
1 KG Chicken Thighs (with skin & bone)
4 TBSP Oil
1 TBSP Ghee
2 Cinnamon Sticks
2 Bay Leaves
1/2 tsp Shahi Jeera/Black Cumin Seeds (or 1/4 tsp Cumin Seeds)
1/2 tsp Garam Masala
2 Medium Onions (Pureed)
3 Heaped tsp. Ginger-Garlic-Chili Paste
2 Heaped tsp Tomato Puree
2 tsp Coriander-Cumin Powder
1/2 tsp Red Chili Powder
1/2 tsp Turmeric
1 3/4 tsp Salt
1 tsp Curry Powder (optional)
3 Cashew Nuts, Crushed until Smooth
1 x 400g Tin Plum Tomatoes
1/4 Cup Yoghurt
1 Cup Fresh Fenugreek Leaves (Methi), Packed
Remove the skin from the Chicken Thighs and cut off some of the meat to make the thigh a smaller piece (see video). Wash the cut up chicken and leave it to drain in a colander.
Blend 2 medium Onions in a blender until smooth. Keep aside.
Blend 1 x 400g Tomato Tin, then keep aside.
Prepare the Fresh Fenugreek by removing the thick middle stem and breaking off the leaves. You can keep some tender stem with the tip. Wash and thoroughly drain the Fenugreek and let it drain completely. You can use a salad spinner to remove most of the water. Then roughly chop the leaves into 1/4" or smaller slices and keep aside.
In a large, flat saucepan, heat up 4 TBSP Oil and 1 TBSP Ghee on a medium heat.
Add 2 Cinnamon Sticks and let them sizzle.
Add 1/2 tsp Shahi Jeera and 1/2 tsp Garam Masala. Let this sizzle for a few seconds.
Then add the Bayleaves and Pureed Onions. Fry the onions until they are golden brown.
Add 3 heaped tsp Ginger-Garlic-Chili paste and fry for another 1 - 2 minutes.
Add all the dry spices including the Cashew Powder and stir this for another minute.
Add the blended Tomato Tin and Tomato Paste and let this cook until the oil comes on top.
Add the Yoghurt and cook again until the oil comes on top.
Tip: Taking the time to make sure the masala sauce cooks well helps to create a better flavoured curry with a more rounded flavour. So don't rush this process.
Add the Chicken pieces and let this cook, covered until the Chicken is fully cooked. This takes 20-30 minutes. Don't add any water until the Chicken starts to cook as it will release it's own moisture. If you need to add water, add hot water to the curry as needed.
Finally, add the Fenugreek (Methi) leaves and let this cook with the Chicken for about 10 minutes. Don’t fully cover the pan.
Taste and adjust the seasonings as needed. The Methi Chicken is ready to serve.
Serve hot with fresh Roti or Naan and Rice. ENJOY!!