Fenugreek Chicken Recipe
A fragrant Indian chicken curry where pieces are marinated in yogurt and spices, then cooked with a smoky tempering of fenugreek leaves and aromatic whole spices. The dish balances the bitterness of methi with the sweetness of onions and tomatoes for a richly flavored, mildly spicy meal.
Recipe by heenabi672· Structured by ReelsMeals
From: TikTok(view original)
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Ingredients
- 1 1/10 lb fenugreek leaves (methi)
- a handful fresh coriander leaves
- 1 piece red chilli
Marinade
- 1 whole chicken
- 1 tbsp salt
- 1 tbsp red chilli powder
- 1 tbsp cumin powder
- 2 tbsp coriander powder
- 1/4 tbsp turmeric powder
- 2 tbsp ginger‑garlic paste
- 3 1/2 oz beaten curd (yogurt)
- 1 tbsp oil
Tempering (Tadka)
- 3 1/2 oz clarified butter (ghee)
- 2 leaf bay leaves
- 1 tsp cumin seeds
- 3 clove cloves
- 2 pod green cardamom pods
- 1 pod black cardamom pod
- 4 peppercorn black peppercorns
- 1 leaf mace leaf
- 1 tsp coriander seeds
- 4 slice sliced onions
- 1 stick cinnamon stick
- 1 tbsp ginger‑garlic paste
- 7 1/10 oz tomato puree
- to taste salt
- 1/4 tbsp turmeric powder
- 1 tbsp coriander powder
- 1 tbsp cumin seed powder
- 1 1/2 tbsp red chilli powder
- a splash water
Instructions
- 1Combine the chicken pieces with salt, red chilli powder, cumin powder, coriander powder, turmeric powder, ginger‑garlic paste, beaten curd, and 1 tablespoon of oil; mix thoroughly and refrigerate for 1 hour to marinate.
- 2Heat 1 tablespoon of oil in a kadhai over medium heat, add the fenugreek leaves, and sauté for 5–7 minutes until the moisture evaporates and the leaves become dry. Transfer the leaves to a bowl and set aside.
- 3In the same kadhai, melt the ghee. Add bay leaves, cumin seeds, cloves, green cardamom pods, black cardamom pod, black peppercorns, mace leaf, coriander seeds, sliced onions, and the cinnamon stick. Cook, stirring occasionally, until the onions turn golden brown.
- 4Stir in the remaining 1 tablespoon of ginger‑garlic paste and continue cooking until the paste deepens in color and becomes fragrant.
- 5Add the tomato puree, then season with salt, 0.25 tbsp turmeric powder, 1 tbsp coriander powder, 1 tbsp cumin seed powder, and 1.5 tbsp red chilli powder. Cook, stirring, until the oil separates from the masala, about 5 minutes.
- 6Introduce the marinated chicken to the masala, lower the flame to medium, and mix well. Cook for 5–7 minutes, stirring occasionally to prevent sticking.
- 7Pour in a splash of water followed by 0.5 cup water, stir, then cover the pan. Simmer on low heat for 15–20 minutes until the chicken is fully cooked and the flavors have melded.
- 8Add the sautéed fenugreek leaves back into the pot, reduce the heat to low, and cook for an additional 5 minutes, allowing the leaves to infuse the gravy.
- 9Garnish with chopped fresh coriander leaves and sliced red chilli.
- 10Serve hot with steamed rice or flatbread.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate Fully
Refrigerate the chicken with the spice‑yogurt mixture for the full 1 hour before cooking.
Dry Fenugreek Leaves
Sauté the fenugreek leaves until all moisture evaporates before setting them aside.
Cook Masala to Oil Separation
Stir the tomato‑spice masala until the oil separates before adding the chicken.
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Frequently asked questions
- How long does it take to make Fenugreek Chicken (Methi Murg)?
- About 1 hour 45 minutes in total: 1 hour of prep and 45 minutes of cooking.
- How many servings does this Fenugreek Chicken (Methi Murg) recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Fenugreek Chicken (Methi Murg) recipe come from?
- It was shared by heenabi672 on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.