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Methi Chicken Curry

Methi Chicken Curry

by Nabeela Kauser
This Methi Chicken Curry combines tender bone-in chicken with fresh fenugreek leaves in a rich, aromatic North Indian masala, creating earthy, complex flavours perfect for roti or rice.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine Indian
Servings 4
Calories 390 kcal

Ingredients

  • 1 kg Chicken bone-in, medium pieces
  • 2 tbsp Mustard Oil for authentic flavour
  • 2 Onions finely chopped
  • 1 Tomato pureed
  • 1 tbsp Ginger Paste fresh
  • 1 tbsp Garlic Paste fresh
  • 1 tsp Cumin Seeds
  • 1 tsp Fennel Seeds
  • 1 tsp Coriander Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Chilli Powder
  • 0.5 tsp Garam Masala
  • 200 g Fresh Methi Leaves washed and chopped
  • 150 ml Water
  • Salt to taste
  • Fresh Coriander Leaves for garnish

Instructions

  • Marinate chicken with half ginger-garlic paste, turmeric, red chilli powder, and salt for 30 minutes.
  • Heat mustard oil until smoking, add cumin and fennel seeds; sizzle 30 seconds.
  • Add onions and sauté until golden brown.
  • Add remaining ginger-garlic paste, cook 1–2 minutes.
  • Stir in tomato puree and cook until oil separates.
  • Add coriander powder, turmeric, red chilli powder, and salt; fry 1 minute.
  • Add marinated chicken, sear on high for 5 minutes.
  • Add water, cover, simmer 20 minutes.
  • Add methi leaves, cook 5–7 minutes until wilted.
  • Sprinkle garam masala, stir gently, cook 1 minute.
  • Garnish with fresh coriander leaves and serve hot.

Nutrition

Calories: 390kcalCarbohydrates: 12gProtein: 26gFat: 26gSaturated Fat: 6gTrans Fat: 0.1gCholesterol: 90mgSodium: 102mgPotassium: 441mgFibre: 3gSugar: 3gVitamin A: 581IUVitamin C: 12mgVitamin D: 0.2µgCalcium: 250mgIron: 3mg
Keyword Chicken, Curry, Fenugreek, Masala, Methi
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