Methi Chicken Curry

By Lee Jackson ↣ Published on: June 25, 2022

Methi Chicken Curry (chicken with fenugreek) is one of the most fragrant and flavourful curries I make. A rich, distinctive taste that is utterly intoxicating. Learn more about what makes this curry so delicious.

Methi Chicken Curry (chicken with fenugreek) is one of the most fragrant and flavourful curries I make. A rich, distinctive taste that is utterly intoxicating. Learn more about what makes this curry so delicious.

What is Methi Murgh (Methi Chicken Curry)?

My Methi Chicken recipe features one important ingredient centre stage. It’s hard to put my finger on the character and taste of fenugreek, but it really is something very special. Floral, herbal and very distinctive. It’s familiar, in that it actually summons the aroma of ‘curry’. I apologise for not being more articulate, but there’s nothing quite like it. You’ll have to take my word for it when I say it’s a wonderful aroma and taste. It acts as the backbone to this sauce, like a saag/palak spinach curry, but the added aroma and taste of fenugreek leaves elevate this delicious chicken curry into a new orbit!

Why it works

This this chicken recipe is so successful because of the fenugreek. Used in 3 forms, fresh, dried and seeds (see the lowdown below) it has a pronounced floral and earthy note. It's familiar yet completely unique, making it one of the most unusual and tasty curries on the menu.

The juicy chicken is bathed in a fragrant sauce unlike any other curry. It's worth hunting out fresh or frozen fenugreek to sample for yourself why this curry is so magical!

Stuff you'll need

Methi chicken curry requires a couple of specific ingredients, but once you're on to those, it's a simple dish to make at home. Here's the flavour lowdown. There's a full recipe below, but here are some of the key ingredients that make Methi Chicken.

• Methi leaves - Fresh or frozen fenugreek leaves are fine, if you have frozen, just let it sit on the counter for an hour to defrost. These pics show a curry using frozen. If you’re using fresh, you’ll need to strip the stems of the leaves. It’s a labourious job, but the stems are quite woody, and don’t eat well. Be sure to wash thoroughly too to remove any excess grit.
• Chicken thighs - Brown meat is essential for curries. You can use breast, if you like a cardboard curry (!), thighs stay moist and juicy during cooking - don't fight it!
• Whole spices - Fenugreek seeds, bay leaf, cumin seeds, peppercorns, cardamom and clove. Will season the oil and bring flavour to the sauce.
• Ground spices - create curry powder with cumin, coriander, Kashmiri chilli powder, turmeric, garam masala and salt
• Onion, Garlic & Ginger - for aroma and will help to thicken the sauce too.
• Yoghurt & Tomato - will add sweetness and creaminess to the curry
• Kasoori Methi - is the name given to dried fenugreek leaves. They have a heightened aroma and flavour. They're crushed/crumbled into the dish at the end for one last flourish of fenugreek!

Serving and storing suggestions

I like to serve this dish with plenty of fluffy basmati rice or a big pile of Indian roti, naan or chapati. It won't hurt to serve a nice crunchy kachumbar salad on the side too.

Methi Murgh will stay fresh in the fridge for 4-5 days in an airtight container. If you want to freeze, portion it up in airtight containers and they'll keep fresh for at least 3 months.

Ready to get cooking?

Creating the curry is easy, just follow the simple steps in order and you’ll achieve a fail-safe delicious flavour-bomb of a dish. One of the tastiest I know and a firm favourite in my household. I like to serve mine over rice alongside a few Indian breads. It’s not a spicy curry per-se as I like the fenugreek to be the star of the show, but if you want to turn up the heat, try adding a few spicy green chillies when you add the onion.

Everything you need to know about Fenugreek

Fenugreek is an ancient ingredient originating from Persia and the Middle East, and still widely used in the region. It is also a very common ingredient in South Asia and India and interestingly, used as a vegetable, herb and spice. In my Methi Chicken Curry, I make use of all three fenugreek products.

1. The Fresh leaves: Fresh (or frozen) fenugreek leaves are, in appearance, most liken to watercress. Thin stems hold lots of small leaves. We use only the leaves and discard the stems.
2. The Dried Herb: Fenugreek leaves are preserved by drying and sold as Kasoori Methi. Most commonly sprinkled over dishes at the end as a flavourful garnish. To get the most flavour, crush them in the palm of your hands.
3. The Seeds: Fenugreek seeds are commonly used in Indian food. A major ingredient in commercial curry powders, it quite literally has a smell of ‘curry’. The amber seeds are also common as a pickling spice for Indian vegetables and pickles.

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