Methi Chicken | How to make Methi Chicken

By Sudip Srivastava  |  13th Aug 2016  |  
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  • Methi Chicken, How to make Methi Chicken
Methi Chickenby Sudip Srivastava
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About Methi Chicken Recipe

Very popular North Indian Non Veg starter.

Methi Chicken, a deliciously finger licking recipe to treat your family and friends. This recipe of Methi Chicken by Sudip Srivastava will definitely help you in its preparation. The Methi Chicken can be prepared within 20 minutes. The time taken for cooking Methi Chicken is 40 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Methi Chicken step by step. The detailed explanation makes Methi Chicken so simple and easy that even beginners can try it out. The recipe for Methi Chicken can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Methi Chicken from BetterButter.

Methi Chicken

Ingredients to make Methi Chicken

  • chicken - cut into medium sized piece
  • 1 medium sized onions - finely chopped
  • 2 medium sized tomatoes - finely chopped & grind to a smooth paste
  • 4-5 Tbsp cooking oil
  • 1 tsp shahi jeera (black cumin seeds)
  • 10-12 fresh curry leaves
  • salt to taste
  • 1 tsp turmeric
  • 2 1/2 tsp ginger & garlic paste
  • 1 1/2 tsp cumin powder
  • 1 1/2 tsp coriander powder
  • 3 tsp red chilli powder (adjust according to your taste)
  • 1 cup of water (add more if required)
  • 2 Tbsp yoghurt - whisk it with a fork smoothly and set aside
  • 2 cups fresh methi leaves (fenugreek leaves) - (roughly chopped)
  • 2 tsp garam masala powder
  • 2 Tbsp or few freshly chopped coriander leaves for garnish

How to make Methi Chicken

  1. In a wide bottomed vessel, heat oil. On low heat, add shahi jeera and fry for a few seconds. Add curry leaves, toss them and then add chopped onions, salt and turmeric.
  2. Increase the flame to medium and fry till the onions turn golden brown (around 8 minutes).
  3. Add ginger & garlic paste and fry for 1-2 minutes till the raw smell disappears.
  4. Add chicken add cumin powder, coriander powder, chilli powder, mix well, cover and cook for 4-5 minutes stirring in between.
  5. Add tomato paste, water and bring it to boil on high flame.
  6. When the gravy starts boiling reduce the flame to medium, cover and cook for around 10 - 15 minutes or till the chicken is tender and the gravy starts turning thick. By this time the oil starts floating on top of the gravy.
  7. Add whisked yoghurt, gently mix, add freshly chopped methi leaves, gently mix so the chicken pieces do not break.
  8. Lower the flame and allow to cook uncovered for 5 minutes.
  9. Just before turning off the heat, add garam masala powder, mix well, adjust salt and chilli powder if required.
  10. Garnish with freshly chopped coriander leaves.

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