Fenugreek Chicken Recipe
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
Cook Time
Servings
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
- 1Combine 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.
- 2Heat 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.
- 3In 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.
- 4Add the sliced onions and the cinnamon stick; cook, stirring frequently, until the onions turn golden brown.
- 5Stir in a heaped 1 tbsp ginger‑garlic paste and cook for 1–2 minutes until the raw aroma disappears.
- 6Pour 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).
- 7Add 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.
- 8Add 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.
- 9Fold the previously cooked fenugreek leaves into the chicken, lower the heat, cover, and cook an additional 5 minutes.
- 10Remove 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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Frequently asked questions
- 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.