Herby curry · Aromatic and earthy

Methi Chicken Recipe (Fenugreek Chicken Curry)

Fresh methi. Thick masala. Never bitter.

Farwa ZeeshanRecipe by Farwa ZeeshanTested in the NineFoods home kitchen

Methi chicken gets its aroma from fenugreek leaves, which can turn the curry bitter if used carelessly. The fix is salting and squeezing fresh methi, or toasting kasuri methi lightly, and adding it in the last stage so it stays fragrant.

Prep15m
Cook35m
Servings4
kcal / serving410
LevelEasy
Jump to the method

The 3 laws of methi chicken

Why this recipe works

Salt the methi

Raw leaves

Salting removes bitterness.

Add late

Long cooking

Methi turns bitter when overcooked.

Thick masala

Thin gravy

Methi coats best in a thick masala.

Shopping and prep list

Ingredients

Servings
Tap items as you gather them · 0 of 0 ready

Chicken

Methi

The NineFoods chicken gauge

Is the chicken cooked?

Cut into the thickest piece near the bone. Tap what you see.

Tap a stage to see what to do.

Method · 4 stages

Step by step

1

Prep methi

No heat · 10 min
  1. Rub fresh methi with salt, rest 10 minutes and squeeze.
  2. If using kasuri methi, toast 20 seconds and crush.
Look for: methi squeezed dry.
10:00
2

Brown onions

Medium · 8 min
  1. Fry onions until golden.
  2. Add ginger garlic paste and chicken and fry until white.
Look for: golden onions, sealed chicken.
08:00
3

Bhuno

Medium · 15 min
  1. Add tomatoes and spices and fry until oil separates.
  2. Cover and cook. Use the gauge above.
Look for: chicken cooked, thick masala.
15:00
4

Methi finish

Low · 5 min
  1. Add methi, yogurt and garam masala.
  2. Cook uncovered until fragrant.
Look for: green flecks through a glossy masala.
05:00

Chef's troubleshooter

What went wrong? Pick the symptom

Why

Methi not salted or overcooked.

Fix next time

Salt and squeeze fresh methi and add it at the end. A spoon of cream helps.

Why

Kasuri methi not toasted.

Fix next time

Toast and crush kasuri methi before adding.

Why

Methi leaves released water.

Fix next time

Squeeze methi well and cook uncovered.

Why

Overcooked.

Fix next time

Use thighs and check with the gauge.

Swap smart

Ingredient roles and substitutes

IngredientJob in the dishSwap with
Fresh methiAromaKasuri methi, 3 tbsp
YogurtBodyCream for a richer finish
ChickenMain proteinMutton, cook 40 minutes longer
OilBhunaiGhee

After the meal

Serve, store, reheat

Serve with

Roti, naan or rice.

Store

Fridge 3 days; methi flavour gets stronger.

Reheat

Warm with a spoon of cream to soften the methi.

How we tested this recipe

Tested in a home kitchen, not a studio

Farwa Zeeshan

Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.

  • Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
  • Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
  • The doneness check (is the chicken cooked) and the troubleshooter come from batches that went wrong, and how we fixed them.
  • Reheating and storage advice was checked on leftovers, not guessed.

Read our full testing process

Keep cooking

Related recipes and guides

All Pakistani recipes10 Essential Pakistani Spices and How to Use ThemHow to Make Garam Masala at HomeHow to Make Ginger Garlic Paste

Quick answers

Methi Chicken FAQ

Can I use kasuri methi instead of fresh?

Yes, use 3 tbsp toasted and crushed.

How do I stop methi tasting bitter?

Salt and squeeze fresh leaves and add them at the end.

Is methi the same as fenugreek?

Yes, methi is the Urdu name for fenugreek leaves.

Can I add cream?

Yes, 2 tbsp at the end makes it richer and milder.