Methi Murg - Fenugreek Chicken Curry
This is one of my favourites — perfect when you need a pick me up on a cold rainy day!
Methi Murg is fenugreek leaves cooked with chicken. It may be tricky to find fresh fenugreek leaves in a supermarket but dry fenugreek leaves will work perfectly well too.
Important: Careful that you don't over cook the methi or your curry will turn bitter.
Ingredients (Serves 3-4)
- 500g diced chicken
- 3 tbsp oil
- 1 tsp cumin seeds
- 2 medium onions, finely chopped
- 1 fresh green chilli
- 1 tbsp ginger and garlic paste
- 3 tomatoes, blanched, skinned and blended to a purée
- 1 tsp ground coriander
- 1 tsp ground cumin
- ¼ tsp ground turmeric
- ½ tbsp red chilli powder
- Salt to taste (approx. 1 tsp)
- 50ml beaten yogurt
- 200ml water
- 2 tbsp dry fenugreek leaves (kasuri methi leaves) OR 100g fresh fenugreek leaves
- Fresh coriander for garnish
Method
1. Heat the oil in a heavy bottomed pan. Add the cumin seeds, onion, and green chilli. Cook on low-medium heat until the onions turn light brown.
2. Add the ginger and garlic paste. Sauté for a min until cooked.
3. Add the puréed tomato, ground coriander, ground cumin, ground turmeric, red chilli powder and salt. Mix well. Add 2 tbsp of water to loosen the mixture. Cover and cook for 5 mins until the oil starts to separate.
4. Add the diced chicken. Mix well to coat the chicken with the spiced mixture.
5. Add 200ml water, mix well and bring to a boil. Cover and cook on low heat for 15 mins.
6. Add the beaten yogurt and fenugreek leaves, mix well. Cover and simmer on very low heat for 5 mins until the oil rises to the top. (10 mins if you are using fresh fenugreek leaves)
7. Garnish with fresh coriander. Enjoy with steaming hot white rice!
Tips for Perfect Methi Murg
✓ Don't overcook the methi - it will turn bitter if cooked too long
✓ Dry fenugreek works great - easier to find than fresh and just as delicious
✓ Add yogurt slowly - prevents it from splitting
✓ Low heat at the end - gentle simmer brings out the best flavours
✓ Tastes better the next day - flavours develop beautifully overnight
Serving Suggestions
🍚 Steaming hot white rice (traditional!)
🫓 Warm naan or roti
🥒 Cooling raita on the side
🧅 Pickled onions and lemon wedges
What Makes Methi Murg Special?
Fenugreek leaves (methi) have a unique, slightly bitter flavour that's absolutely addictive when cooked properly. This curry is warming, comforting, and perfect for cold, rainy days. The combination of aromatic spices and fenugreek creates layers of flavour that make this a truly special dish.
About Fenugreek (Methi)
Fenugreek leaves are used extensively in Indian cooking. They have a distinctive aroma and flavour - slightly bitter but incredibly fragrant. Dried fenugreek leaves (kasuri methi) are readily available in Indian grocery stores and work perfectly in this recipe.
Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes | Spice level: Medium 🌶️🌶️