Methi Chicken (Murgh Methi)

Methi Chicken is a flavorful Indian curry made with tender chicken, onions, spices, herbs, and yogurt. This mildly spiced dish is not only delicious but also healthy and easy to prepare. It pairs perfectly with plain Basmati rice, Paratha, Roti, or naan. It also pairs well with brown rice, quinoa, or millets. Ready in under 50 minutes, Methi Chicken is a great make-ahead meal that stays fresh in the refrigerator for up to two days.

Methi leaves, also known as fenugreek leaves in English, are highly valued for their health benefits and are a staple in Indian cuisine. These fresh leaves have a distinct, slightly bitter aroma and taste, which makes them a perfect addition to lentil dishes, curries, snacks, and raita - Sindhi Methi Aloo, Methi Thepla

Although fresh fenugreek leaves are available year-round, they are most abundant during the winter months. Known for their warming properties, methi leaves are especially beneficial to consume in winter and monsoon, helping to keep the body warm.

Methi Chicken is one of many delicious chicken curry variations from India. Unlike rich and creamy dishes like Butter Chicken or Chicken Tikka Masala, it features a lighter, thinner gravy that is packed with flavor.

This comforting dish brings back memories of enjoying home-cooked meals that are light on spice, oil, and cream, yet full of warmth and flavor. Like Mom's Chicken Curry (Homestyle Chicken Curry), Easy Indian Chicken Curry, Kale Sarson Ka Saag (kale Mustard Greens) and Palak Paneer (Spinach with Indian Cottage Cheese)

I prepare my Methi Chicken much like any other chicken curry, but with the addition of curd (plain yogurt) and methi leaves to give the dish a distinctive aroma. The slight bitterness of the methi leaves is perfectly balanced by the creamy tang of the yogurt.

We prefer milder flavors at home, so this dish is lightly spiced. If you prefer more heat, simply add extra green chilies to taste.

How to Make Methi Chicken

Preparation (Marinate Chicken, Clean Methi Leaves)

1. Clean the chicken, and trim the fat. For a whole chicken, cut the chicken into small pieces. For chicken thighs, cut the chicken into 2 - 2 ½ inches pieces.
2. In a large bowl, add all the ingredients for the marinade - yogurt, ginger-garlic paste, turmeric powder, coriander powder, red chili powder, Kashmiri chili powder, oil, freshly squeezed lemon juice, and salt to taste. Mix well.
3. Toss the chicken pieces into the marinade to coat evenly. Set it aside for about 30 minutes.
4. Pick the tender stems along with the methi leaves. Discard any woody, hard stems. Add them to a large pot of water. Rinse the leaves thoroughly a few times, then drain them in a colander.

Cook the Chicken

You can cook methi chicken in a pressure cooker (or Instant Pot) or in a pot.

Methi Chicken Recipe - Stovetop

1. Heat a large pot or a Dutch oven. Add oil, cumin seeds, bay leaf, cinnamon stick, and black cardamom. Allow the cumin seeds to crackle.
2. Add onions, a pinch of salt, and sauté for 3-5 minutes, or till the onions are light brown.
3. Now add marinated chicken, and sauté for 3-5 minutes or till you see some oil floating.
4. Add chopped fenugreek leaves, and cilantro leaves, and mix well.
5. Add 2 tablespoons of water, and deglaze the pot. Bring the curry to a boil, reduce the heat to medium-low, and cook for 15-20 minutes for boneless chicken thighs or 25-30 minutes for bone-in-chicken.
6. If you prefer dry methi chicken, cook the curry until desired consistency. Turn OFF the heat.
7. Add garam masala, and freshly squeezed lemon juice to taste. Stir it. Garnish with a handful of fresh cilantro. Enjoy Methi Chicken with some roti, paratha, or naan.

Instant Pot Methi Chicken

1. Turn ON SAUTE (more). When the pot displays "HOT", add oil, cumin seeds, bay leaf, cinnamon stick, and black cardamom. Allow the cumin seeds to crackle.
2. Add onions, a pinch of salt, and sauté for 3-5 minutes, or till the onions are light brown.
3. Now add marinated chicken, and sauté for 3-5 minutes or till you see some oil floating.
4. Add chopped fenugreek leaves, and cilantro leaves, and mix well.
5. Add 2 tablespoons of water, and deglaze the pot. Turn OFF SAUTE.
6. Turn ON PRESSURE COOK (high) for 9 minutes for boneless chicken thighs or 12 minutes for bone-in-chicken. Let pressure release naturally, around 10 minutes.
7. Open the lid, Adjust the consistency of the curry. If you prefer dry methi chicken turn ON SAUTE (more) and cook the curry until desired consistency.
8. Add garam masala, and freshly squeezed lemon juice to taste. Stir it. Garnish with a handful of fresh cilantro. Enjoy Methi Chicken with some roti, paratha, or naan.

Pressure Cooker Methi Chicken

1. Heat the pressure cooker. Add oil, cumin seeds, bay leaf, cinnamon stick, and black cardamom. Allow the cumin seeds to crackle.
2. Add onions, a pinch of salt, and sauté for 3-5 minutes, or till the onions are light brown.
3. Now add marinated chicken, and sauté for 3-5 minutes or till you see some oil floating.
4. Add chopped fenugreek leaves, and cilantro leaves, and mix well.
5. Add 2 tablespoons of water, and deglaze the pot. Close the lid. After the first whistle, lower the heat to medium and cook for 9 minutes for boneless chicken thighs or 12 minutes for bone-in-chicken. Let pressure release naturally, around 10 minutes.
6. Open the lid, Adjust the consistency of the curry. If you prefer dry methi chicken turn ON the heat and cook the curry until desired consistency.
7. Add garam masala, and freshly squeezed lemon juice to taste. Stir it. Garnish with a handful of fresh cilantro. Enjoy Methi Chicken with some roti, paratha, or naan.

Pro Tips

Methi leaves: This recipe uses fresh methi leaves. Fresh methi leaves are mild in flavor and blend well with the chicken curry. You may use frozen methi leaves, works just fine.

Kasuri methi: Dried methi leaves or Kasuri methi, is quite strong in flavor. You can use dried methi leaves, but they will not give the same taste as fresh methi. 2-3 tablespoons of Kasuri methi in place of fresh methi can be used in this recipe.

Clean the Methi Leaves: Before using the fresh methi leaves, make sure to clean them properly. Leaves come with a lot of sand particles, and they can ruin the curry. Clean the fresh methi leaves thoroughly before cooking.

For dried methi leaves, place the Kasuri methi in a strainer and rinse it under running water, to remove any dirt.

Chicken: Whole chicken cut into small pieces, boneless chicken thighs, or chicken drumsticks work fine in this recipe. Adjust the cooking time according to the type of chicken used.

Marinate the Chicken: Do not skip the marinating process, it adds a ton of flavor to this curry. You can marinate the chicken for 30 to overnight.

I use homemade yogurt to marinate the chicken. Sour cream can also be used for marinating the chicken. Sour cream adds a creamy texture to the curry.

Some recipes even use some malai or cream for marinating the chicken. You can add a little cream for added creaminess.

Deglaze the Instant Pot (Pressure Cooker): Deglaze the pot or pressure cooker before pressure cooking, to avoid any burnt message. Use 1-2 tablespoons of water to deglaze the pot.

Cooking Time: For Instant Pot cooking: Cook on high for 9 minutes for boneless chicken thighs or 12 minutes for bone-in-chicken. Let pressure release naturally, around 10 minutes.

For Stovetop Pressure Cooker: After the first whistle, reduce the heat to medium and cook for 9 minutes for boneless chicken thighs or 12 minutes for bone-in chicken. Let pressure release naturally, around 10 minutes.

For Stovetop cooking: Bring the curry to a boil, reduce the heat to medium-low, and cook for 20-25 minutes for boneless chicken thighs or 30-35 minutes for bone-in-chicken.

Dry Methi Chicken: If you like dry methi chicken, reduce the sauce to your liking. Dry methi chicken makes an excellent appetizer or enjoy it in a wrap.

Quantity of Methi Leaves: If using fresh methi leaves, I add 1 bunch or around 1-2 cups of methi leaves. For dried methi leaves, use 2-3 tablespoons for this recipe.

Variations

Add Tomatoes: If you like tomatoes in curry, feel free to add some. Add 1-2 medium tomatoes chopped after sautéing the onions. Cook the tomatoes till soft before adding the chicken. Follow the rest of the recipe.

Methi Chicken Keema: Chicken keema or minced chicken can be used in place of a cut chicken. Follow the recipe as discussed, simply replace the cut chicken with minced chicken to make the methi chicken keema.

Green Leafy Veggies: In addition to methi leaves, other green leafy vegetables such as Palak or spinach, saag, a blend of leafy vegetables can be used. Add some leafy vegetables along with methi leaves for added flavor and nutrient value.

FAQ's

How to Prep Ahead

• Marinate the chicken. The marinated chicken stays good for up to 3 days in the refrigerator or up to 3 months in the freezer.
• Clean the methi leaves. Place the methi leaves in a colander and allow all the excess water to drain properly. Alternatively, you can use a salad spinner to remove any excess water from the methi leaves.
• Line an airtight container with a paper towel. Place the washed methi leaves in the airtight container. The paper towel helps absorb any excess moisture. Methi leaves will stay good for up to 3-5 days in the refrigerator.
• Methi leaves can be frozen for up to 3 months. Wash and drain any excess water. Place the methi leaves in a Ziploc freezer bag and store them in the freezer. DO NOT defrost the methi leaves.
• With the help of a rolling pin, slightly crush the frozen methi leaves in the bag and use them directly into the dish.

How to Clean Methi

It is important to clean the methi thoroughly before using it. Here's how I clean methi.

Pluck the tender stems: Pick the tender stems along with the methi leaves. Discard any woody, hard stems.

Soak in water: Fill a large bucket with fresh water. Add all the tender stems and methi leaves, and allow it to soak in water for 5-10 minutes. This helps settle all the sand, and dirt to the bottom of the bucket.

After 10 minutes, gather all the stems and leaves and keep them in a separate bowl. Discard the dirty water. Repeat the process till the leaves are clean and there is no more dirt settling into the bottom of the bucket.

How to Store Methi Chicken

Allow the chicken to cool down, and store it in an air-tight container. Methi chicken stays good for up to 5 days in the refrigerator.

To freeze, allow the chicken to cool down, and store it in a freezer-safe container or Ziploc freezer bag. Methi chicken stays good for up to 3 months in the freezer.

Defrost overnight in the refrigerator, reheat and enjoy methi chicken.

Serving Suggestions

Methi chicken when paired with simple roti or tandoori roti is my go-to way to enjoy this lip-smacking chicken curry. I like to serve some onion-green-chili-lemon salad, and a tall glass of lassi, a match made in heaven.

Methi chicken also goes well with paratha, naan, or basmati rice.

Indian Methi Recipes

Methi Chicken Curry [Methi Murgh]

Jyoti Behrani

Methi chicken or methi Murgh is a flavorful, hearty dish made using fresh fenugreek leaves. Tender marinated chicken simmered in a nutty, flavorful, fenugreek curry, gives this dish a very unique flavor.

5 from 10 votes

Print Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Calories 522 kcal

Ingredients

  

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INGREDIENTS FOR THE MARINATE

• ▢ 1.5 lbs. bone-in chicken or boneless chicken thighs, cut into small pieces
• ▢ ⅓ cup thick yogurt
• ▢ ½ tablespoon ginger-garlic paste
• ▢ ½ teaspoon turmeric powder
• ▢ 2 teaspoons coriander powder
• ▢ ½ teaspoon dry mango powder
• ▢ ½ teaspoon red chili powder, adjust to taste
• ▢ ½ teaspoon Kashmiri chili powder
• ▢ 2 tablespoon oil
• ▢ ½ teaspoon freshly squeezed lemon juice
• ▢ salt to taste

INGREDIENTS FOR THE CURRY

• ▢ 2 medium onions, chopped
• ▢ 2 green chili
• ▢ 1 ½ inch cinnamon stick
• ▢ ½ teaspoon cumin seeds
• ▢ 1 black cardamom
• ▢ 1 bay leaf
• ▢ pinch of asafetida
• ▢ 1 cup fresh fenugreek leaves, chopped
• ▢ 1 cup fresh cilantro leaves, chopped
• ▢ 2 tablespoon oil
• ▢ 1 teaspoon garam masala
• ▢ salt to taste
• ▢ 2 tablespoons water

Instructions

 

Preparation (Marinate Chicken, Clean Methi Leaves)

• Clean the chicken, and trim the fat. For a whole chicken, cut the chicken into small pieces. For chicken thighs, cut the chicken into 2 - 2 ½ inches pieces.
• In a large bowl, add all the ingredients for the marinade - yogurt, ginger-garlic paste, turmeric powder, coriander powder, red chili powder, Kashmiri chili powder, oil, freshly squeezed lemon juice, and salt to taste. Mix well.
• Toss the chicken pieces into the marinade to coat evenly. Set it aside for about 30 minutes.
• Pick the tender stems along with the methi leaves. Discard any woody, hard stems. Add them to a large pot of water. Rinse the leaves thoroughly a few times, then drain them in a colander.

Methi Chicken Recipe - Stovetop

• Heat a large pot or a Dutch oven. Add oil, cumin seeds, bay leaf, cinnamon stick, and black cardamom. Allow the cumin seeds to crackle.
• Add onions, a pinch of salt, and sauté for 3-5 minutes, or till the onions are light brown.
• Now add marinated chicken, and sauté for 3-5 minutes or till you see some oil floating.
• Add chopped fenugreek leaves, and cilantro leaves, and mix well.
• Add 2 tablespoons of water, and deglaze the pot. Bring the curry to a boil, reduce the heat to medium-low, and cook for 15-20 minutes for boneless chicken thighs or 25-30 minutes for bone-in-chicken.
• If you prefer dry methi chicken, cook the curry until desired consistency. Turn OFF the heat.
• Add garam masala, and freshly squeezed lemon juice to taste. Stir it. Garnish with a handful of fresh cilantro. Enjoy Methi Chicken with some roti, paratha, or naan.

Instant Pot Methi Chicken

• Turn ON SAUTE (more). When the pot displays "HOT", add oil, cumin seeds, bay leaf, cinnamon stick, and black cardamom. Allow the cumin seeds to crackle.
• Add onions, a pinch of salt, and sauté for 3-5 minutes, or till the onions are light brown.
• Now add marinated chicken, and sauté for 3-5 minutes or till you see some oil floating.
• Add chopped fenugreek leaves, and cilantro leaves, and mix well.
• Add 2 tablespoons of water, and deglaze the pot. Turn OFF SAUTE.
• Turn ON PRESSURE COOK (high) for 9 minutes for boneless chicken thighs or 12 minutes for bone-in-chicken. Let pressure release naturally, around 10 minutes.
• Open the lid, Adjust the consistency of the curry. If you prefer dry methi chicken turn ON SAUTE (more) and cook the curry until desired consistency.
• Add garam masala, and freshly squeezed lemon juice to taste. Stir it. Garnish with a handful of fresh cilantro. Enjoy Methi Chicken with some roti, paratha, or naan.
• methi murgh

Pressure Cooker Murgh Methi

• Heat the pressure cooker. Add oil, cumin seeds, bay leaf, cinnamon stick, and black cardamom. Allow the cumin seeds to crackle.
• Add onions, a pinch of salt, and sauté for 3-5 minutes, or till the onions are light brown.
• Now add marinated chicken, and sauté for 3-5 minutes or till you see some oil floating.
• Add chopped fenugreek leaves, and cilantro leaves, and mix well.
• Add 2 tablespoons of water, and deglaze the pot. Close the lid. After the first whistle, lower the heat to medium and cook for 9 minutes for boneless chicken thighs or 12 minutes for bone-in-chicken. Let pressure release naturally, around 10 minutes.
• Open the lid, Adjust the consistency of the curry. If you prefer dry methi chicken turn ON the heat and cook the curry until desired consistency.
• Add garam masala, and freshly squeezed lemon juice to taste. Stir it. Garnish with a handful of fresh cilantro. Enjoy Methi Chicken with some roti, paratha, or naan.

Notes

1. Traditionally, methi chicken is served with roti, paratha, or naan. Therefore, the consistency of this dish is slightly thick.
2. Adjust the spiciness as per taste.
3. Lemon juice may be substituted in place of dry mango powder.
4. This recipe can also be made using dry fenugreek leaves, ¼ cup of dry leaves, soaked in water for 5-10 min, drain and use it in the recipe.

Nutrition

Nutrition Facts

Methi Chicken Curry [Methi Murgh]

Amount per Serving

Calories

522

% Daily Value*

Fat

 

41

g

63

%

Saturated Fat

 

9

g

56

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

10

g

Monounsaturated Fat

 

20

g

Cholesterol

 

130

mg

43

%

Sodium

 

212

mg

9

%

Potassium

 

470

mg

13

%

Carbohydrates

 

13

g

4

%

Fiber

 

3

g

13

%

Sugar

 

4

g

4

%

Protein

 

36

g

72

%

Vitamin A

 

339

IU

7

%

Vitamin C

 

10

mg

12

%

Calcium

 

305

mg

31

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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