How To Make Murgh Methi / Chicken Curry With Fenugreek

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Jul. 03, 2020

What fascinates me about Fenugreek (Methi in Hindi), is that the seeds are considered a spice, the leaves are considered a vegetable and when the leaves are dried, they are considered a spice! Inspired by Chef Sanjeev Kapoor's recipe, Chicken is simmered in a delicious blend of three states of Fenugreek the seeds, the leaves and the dried spice together with yogurt and sour cream, turmeric and red chilli powder till tender. This is a deliciously mild curry perfect for those that love a curry but cannot handle spice.


Marinate chicken
Chicken with bones 3 Pound
Yogurt 1 Cup (16 tbs)
Sour cream 1 Cup (16 tbs)
Dried fenugreek kasuri methi 1 Teaspoon
Salt To Taste
Pepper To Taste
Mustard oil 2 Tablespoon
Oil 2 Tablespoon
Red onion 1/2 Cup (8 tbs)
Chopped ginger 4 Tablespoon
Chopped garlic 4 Tablespoon
Minced green chillies 2 Tablespoon
Red chilli powder 1 Teaspoon
Turmeric powder 1 Teaspoon
Methi seeds crushed 1 Teaspoon
Fresh fenugreek leaves 2 Cup (32 tbs)



1. Add salt, pepper, dried fenugreek, sour cream & yogurt to the chicken and keep aside

2. In a saute pan add 2 tbsps each of mustard oil and regular oil

3. Saute the onion followed by the chopped ginger and garlic, followed by the green chillies

4. Add the chilli and turmeric powders and the crushed fenugreek seeds

5. Add the chopped fresh Fenugreek

6. Add a bit more Oil

7. Add in the chicken and fold in

8. Cover and cook for 30 mins, stirring at intervals

9. Add water if required

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4