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

About 1 hour 5 minutes in total: 30 minutes of prep and 35 minutes of cooking.

How many servings does this Methi Murg (Chicken with Fresh Fenugreek) recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Methi Murg (Chicken with Fresh Fenugreek) recipe come from?

It was shared by sukipantal on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Methi Murg Recipe

Name: Methi Murg Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 600 g chicken on the bone; 0.5 tsp turmeric; 1 tsp Kashmiri red chilli powder; to taste salt; 1 tsp vinegar; 1 tsp yoghurt; 2.5 tbsp oil; 1 black cardamom; 1 bay leaf; 0.5 inch cinnamon stick; 2 dried red chillies; 0.5 tsp cumin seeds; 2 medium white onions; 1 tbsp ginger and garlic paste; 0.5 tsp black pepper powder; 1 tbsp coriander powder; 1 tsp cumin powder; 400 g tomatoes, pureed; 2 cup fresh fenugreek leaves; 2 tsp dried fenugreek leaves (kasuri methi); 1 tsp garam masala; 0.5 tsp degi red chilli powder; 1 tsp pounded green chillies; 150 ml warm water; to garnish fresh ginger

A fragrant Indian chicken curry that balances the slight bitterness of fresh fenugreek with warm spices and tender chicken. The dish is quick to assemble thanks to a simple marination and a layered spice base, making it perfect for a comforting family dinner.

Recipe by sukipantal· Structured by ReelsMeals

From: TikTok(view original)

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Prep Time

30 min

Cook Time

35 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 5 min estimated total time for 4 servings.

Explore related saves

Dinner Indian Chicken Curry

Ingredients

to garnish fresh ginger

Marinade

1 3/10 lb chicken on the bone
1/2 tsp turmeric
1 tsp Kashmiri red chilli powder
to taste salt
1 tsp vinegar
1 tsp yoghurt

Sauce

2 1/2 tbsp oil
1 black cardamom
1 bay leaf
0.5 inch cinnamon stick
2 dried red chillies
1/2 tsp cumin seeds
2 medium white onions
1 tbsp ginger and garlic paste
1/2 tsp turmeric
1/2 tsp black pepper powder
1 tbsp coriander powder
1 tsp cumin powder
14 oz tomatoes, pureed
2 cup fresh fenugreek leaves
2 tsp dried fenugreek leaves (kasuri methi)
1 tsp garam masala
1/2 tsp degi red chilli powder
1 tsp pounded green chillies
0.63 cup warm water

Instructions

1
Mix all the marination ingredients with the chicken and coat well. Cover and refrigerate for 2–3 hours.
2
Heat a little oil in a pan over high heat and sear the chicken pieces briefly until lightly coloured. Do not cook them through. Remove and set aside.
3
In a deep pan, heat 2 tbsp oil over medium heat. Add the black cardamom, bay leaf, cinnamon stick, dried chillies (if using) and cumin seeds. Sizzle for about 1 minute until fragrant.
4
Add the finely chopped onions and cook on medium heat until light golden, about 10 minutes.
5
Stir in the ginger and garlic paste and fry for 1 minute, ensuring the paste does not stick to the pan.
6
Lower the heat and add turmeric, coriander powder, cumin powder and black pepper. Add a small splash of water to prevent burning and cook until the mixture turns into a thick paste.
7
Pour in the pureed tomatoes and cook on medium heat for 5–7 minutes until the sauce deepens in colour and a little oil separates at the edges.
8
Return the chicken to the pan and add salt, dried fenugreek leaves, and pounded green chillies (if using). Add 50–100 ml warm water, cover and cook for 15–18 minutes until the chicken is nearly cooked.
9
When the chicken is about 80 % done, add the fresh chopped fenugreek leaves. Stir gently and cook for 2–3 minutes until the curry is bubbling and the leaves have just wilted.
10
Finish with garam masala and garnish generously with julienned ginger.
11
Serve hot with chapatis, naan or steamed rice.

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 turmeric, chilli powder, salt, vinegar and yoghurt, then refrigerate for 2–3 hours before cooking.

Brief sear before sauce

Sear the marinated chicken pieces on high heat until lightly coloured, but do not cook through, then set aside.

Prevent spice burning

When adding turmeric, coriander, cumin and black pepper, splash a little water.

Add fresh fenugreek at the end

Stir in the fresh fenugreek leaves when the chicken is about 80 % done and cook just 2–3 minutes until wilted.

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