Methi Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
465 kcal
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Course
Main Course
Methi Chicken
Description
This recipe for Methi Chicken starts with sautéing cumin seeds and bay leaf in heated mustard oil and ghee, which adds a toasted depth and richness. Onions are cooked until golden for sweetness, then ginger and garlic introduce pungency. Tomatoes combined with a blend of turmeric, cumin, coriander, Kashmiri chili powder, and salt form a flavorful masala base that cooks until oil separates.
Chicken pieces are added to this masala and cooked partially, then covered to tenderize in their own juices. Fresh chopped methi leaves are introduced late to wilt and impart their characteristic slightly bitter, herbal flavor and aroma. Finally, yogurt is stirred in on low heat for creaminess and subtle tang that lightens the heaviness of the spices.
This dish pairs well with rice or flatbreads, offering a warm, spiced meal with complex layers of flavor. The balance of spicy, savory, and slightly bitter fenugreek makes it unique among chicken curries.
The recipe notes suggest using fresh methi leaves when possible but accommodates frozen methi or dried kasoori methi with quantity adjustments. Marination is optional but can enhance depth of flavor. Spice levels are adjustable by modifying chili powder. Washing methi leaves thoroughly is recommended before cooking.
Ingredients
- 1 pound chicken thigh cut into 2 inch pieces, boneless
- 1 1/2 tablespoon mustard oil or any vegetable oil
- 1 1/2 tablespoon ghee
- 1/2 teaspoon cumin seeds aka Jeera
- 1 bay leaf
- 2 cup onion chopped
- 1/2 tablespoon ginger grated
- 1/2 tablespoon garlic minced
- 1 cup tomato chopped
- 2 green chili pepper slit in half
- 2 cup fenugreek leaves tightly packed, chopped, aka methi
- 1/4 cup yogurt
- 1/2 tsp garam masala
- 1/2 lime juice
Spices
- 1 teaspoon salt adjust to taste
- 1/4 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon cumin powder aka Jeera powder
- 2 teaspoon coriander powder dhaniya powder
- 1 teaspoon Kashmiri red chili powder adjust to taste
Instructions
Stovetop Method:
- Heat a heavy bottom pan on medium-high heat. Add oil to it, and let it heat. If using mustard oil, heat the oil till it smokes. Then add ghee and let it heat.
- Add the bay leaf and cumin seeds. Sauté for about 30 seconds so they release thier aroma.
- Add chopped onions. Sauté for about 10 minutes until the onions are golden.
- Add ginger and garlic, and sauté for another minute.
- Add tomatoes, spices, and stir well. Cover and cook for 2-3 minutes until the tomatoes soften. Then remove the lid and stir the onion tomato masala. Oil should be leaving the sides of the pan.
- Add chicken and cook for 3-4 minutes until tje chicken pieces are all white on the outside.
- Cover and cook the chicken on low heat for 10 minutes. Stir a few times in between. Then, remove the lid.
- Add methi leaves and mix them until they wilt. Cook on medium heat for 5-7 minutes.
- Change the heat to low, then add the yogurt. Cook on low heat for around 3 minutes while stirring continuously.
- Add green chili peppers, garam masala, and lime juice. Taste and adjust salt. Mix everything together and cook for another 2-3 minutes.
- Methi Chicken is ready. Serve it hot with fresh roti or naan.
Instant Pot Method:
- Follow the instructions to cook the curry base of onions and tomatoes. Then add the chicken and saute for 3-4 minutes until the chicken turns white on the outside.
- Then add 2 tablespoons of water and deglaze the pot, making sure nothing is stuck to the bottom of the pot. Pressure cook for 3 minutes on high pressure. Then, quick release the pressure.
- Then follow the steps to add methi leaves and then yogurt, as in the stovetop recipe. Add green chili peppers, garam masala, and lime juice. Mix everything together and cook on saute mode for 3-4 minutes. Methi Chicken is ready.
Notes
- Use fresh methi leaves for optimal flavor; frozen methi can be used if fresh is unavailable.
- Wash methi leaves well before chopping to remove dirt and grit.
- Boneless chicken thighs are recommended, but breasts or drumsticks can be substituted.
- Adjust chili powder amount to control the spiciness level.
- Marinating the chicken in yogurt and spices beforehand is optional but adds flavor.
- If using dried kasoori methi instead of fresh, use about 3 tablespoons due to stronger flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 20g | 7% |
| Protein | 25g | 50% |
| Fat | 32g | 49% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 128mg | 43% |
| Sodium | 766mg | 32% |
| Potassium | 498mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 577IU | 12% |
| Vitamin C | 16mg | 18% |
| Calcium | 525mg | 53% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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