Fenugreek Chicken Recipe
A fragrant Indian chicken dish where tender pieces are marinated in a blend of spices and yogurt, then cooked with a smoky fenugreek leaf gravy. The richness of ghee and the aromatic cardamom and cumin balance the slight bitterness of the fenugreek, creating a deeply flavorful dinner.
Recipe by heenabi672· Structured by ReelsMeals
From: TikTok(view original)
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Ingredients
- to garnish fresh coriander leaves
- to taste red chilli (for garnish)
Marinade
- 1 piece whole chicken
- 1 tbsp salt
- 1 tbsp red chilli powder
- 1 tbsp cumin powder
- 2 tbsp coriander powder
- 1/4 tsp turmeric powder
- 2 tbsp ginger garlic paste
- 3 1/2 oz curd (beaten, low water content)
Masala
- 1 tbsp oil
- 1 1/10 lb fenugreek leaves
- 3 1/2 oz clarified butter (ghee)
- 1 piece bay leaves
- 1 tsp cumin seeds
- 3 piece cloves
- 2 piece green cardamom pods
- 1 piece black cardamom pod
- 4 piece black peppercorns
- 1 piece maize leaf (optional)
- 1 tsp coriander seeds
- 4 slices onions
- 1 piece cinnamon stick
- 1 tbsp ginger garlic paste
- 2 tomatoes
- to taste salt
- 1/4 tsp turmeric powder
- 2 tbsp coriander powder
- 1 tbsp cumin powder
- 1 1/2 tbsp red chilli powder
- half cup ml water
- from Marinade chicken
Instructions
- 1Marinate the chicken pieces with salt, red chilli powder, cumin powder, coriander powder, turmeric powder, ginger garlic paste, and beaten curd. Mix well and let rest for 1 hour.
- 2Heat 1 tablespoon of oil in a kadhai. Add the washed fenugreek leaves and sauté for 5–7 minutes until the water evaporates and the leaves become dry. Transfer the leaves to a bowl and set aside.
- 3In the same kadhai, melt 100 g of clarified butter. Add bay leaves, cumin seeds, cloves, green cardamom pods, black cardamom pod, black peppercorns, maize leaf (if using), coriander seeds, sliced onions, and a cinnamon stick. Cook until the onions turn golden brown.
- 4Add 1 tablespoon of ginger garlic paste and cook until the mixture turns golden brown.
- 5Blend 2–3 tomatoes into a puree and add to the kadhai. Season with salt, 0.25 tsp turmeric powder, 2 tbsp coriander powder, 1 tbsp cumin powder, and 1.5 tbsp red chilli powder. Add a splash of water and cook until the oil separates from the masala.
- 6Add the marinated chicken to the masala, lower the flame, and stir well. Cook on medium heat for 5–7 minutes, ensuring the chicken does not stick to the pan.
- 7Add about half a cup (120 ml) of water, stir, and cover. Let the chicken simmer on low flame for 15–20 minutes until the flavors meld and the chicken is cooked through.
- 8Add the sautéed fenugreek leaves to the chicken, lower the flame, and cover. Cook for an additional 5 minutes on low heat.
- 9Remove from heat, garnish with fresh coriander leaves and a 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 in advance
Mix the chicken with the spice and curd mixture and let it rest for 1 hour before cooking.
Dry fenugreek leaves before adding
Sauté the washed fenugreek leaves until the water evaporates and they become dry, then set aside.
Watch the oil separation
Cook the tomato puree with spices until the oil separates from the masala before adding the chicken.
Cover while simmering
After adding water, cover the pan and simmer on low heat for 15–20 minutes, then cover again for the final 5 minutes with fenugreek leaves.
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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.