How long does it take to make Fenugreek Chicken (Methi Murg)?

About 1 hour 15 minutes in total: 30 minutes 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.

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Fenugreek Chicken Recipe

Name: Fenugreek Chicken Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 whole chicken; 1 tbsp salt; 1 tbsp red chilli powder; 1 tbsp cumin powder; 2 tbsp coriander powder; 0.25 tbsp turmeric powder; 2 tbsp ginger garlic paste; 100 g curd (beaten, low water content); 1 tbsp oil; 500 g fenugreek leaves (methi); 100 g clarified butter (ghee); 2 bay leaves; 1 tsp cumin seeds; 2-3 cloves; 2 green cardamom pods; 1 black cardamom pod; 3-4 black peppercorns; 3-4 slices onions; 1 piece cinnamon stick; 1 tbsp ginger garlic paste; 2-3 tomatoes; 1 tsp coriander seeds; 1 tbsp coriander powder; 1 tbsp cumin seed powder; 1.5 tbsp red chilli powder; 0.5 cup water; to garnish fresh coriander leaves; to garnish red chilli (sliced)

A fragrant Indian chicken dish where tender pieces are marinated in a spice blend and cooked with a smoky fenugreek leaf gravy. The combination of cumin, coriander, and red chilli gives it a warm, aromatic flavor, while the fenugreek adds a subtle bitterness that balances the richness of the ghee.

Recipe by heenabi672· Structured by ReelsMeals

From: TikTok(view original)

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Prep Time

30 min

Cook Time

45 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns tiktok.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

1 hr 15 min estimated total time for 4 servings.

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Dinner Indian Chicken Fenugreek

Ingredients

1 1/10 lb fenugreek leaves (methi)
to garnish fresh coriander leaves
to garnish red chilli (sliced)

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 curd (beaten, low water content)
1 tbsp oil

Masala

3 1/2 oz clarified butter (ghee)
2 bay leaves
1 tsp cumin seeds
2 cloves
2 green cardamom pods
1 black cardamom pod
3 black peppercorns
3 slices onions
1 piece cinnamon stick
1 tbsp ginger garlic paste
2 tomatoes
1 tsp coriander seeds
1/4 tbsp turmeric powder
1 tbsp coriander powder
1 tbsp cumin seed powder
1 1/2 tbsp red chilli powder
1/2 cup water

Instructions

1
Combine salt, red chilli powder, cumin powder, coriander powder, turmeric powder, ginger‑garlic paste, beaten curd, and 1 tbsp oil in a bowl; add the chicken pieces, mix well, cover, and refrigerate for 1 hour to marinate.
2
Heat 1 tbsp oil in a kadhai over medium heat. Add the washed fenugreek leaves and sauté 5–7 minutes, stirring occasionally, until all moisture evaporates and the leaves become dry. Transfer the cooked leaves to a bowl and set aside.
3
In the same kadhai, melt 100 g clarified butter (ghee). Add bay leaves, cumin seeds, 2–3 cloves, 2 green cardamom pods, 1 black cardamom pod, and 3–4 black peppercorns; stir briefly until fragrant.
4
Add the sliced onions and the cinnamon stick; cook, stirring frequently, until the onions turn golden brown.
5
Stir in a heaped 1 tbsp ginger‑garlic paste and cook for 1–2 minutes until the raw aroma disappears.
6
Pour in the tomato puree, then season with 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).
7
Add the marinated chicken to the masala, lower the flame to medium, and stir to coat evenly. Cook 5–7 minutes, ensuring the pieces do not stick to the pan.
8
Add 0.5 cup water, stir, cover the kadhai, and simmer on low heat for 15–20 minutes until the chicken is fully cooked and the flavors have melded.
9
Fold the previously cooked fenugreek leaves into the chicken, lower the heat, cover, and cook an additional 5 minutes.
10
Remove from heat, garnish with fresh coriander leaves and sliced red chilli, and serve hot in a handi or serving dish.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Marinate for flavor

Cover the chicken with the spice‑curd mixture and refrigerate for 1 hour before cooking.

Dry fenugreek leaves first

Sauté the washed fenugreek leaves until dry, then set aside before adding to the gravy.

Watch for oil separation

When the oil separates from the tomato masala, the base is ready for the chicken.

Cover while simmering

Add water, cover the kadhai, and simmer on low heat.

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