Methi Chicken Curry
This Methi Chicken Curry combines tender bone-in chicken with fresh fenugreek leaves in a rich, aromatic North Indian masala, creating earthy, complex flavours perfect for roti or rice.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 kg Chicken (bone-in, medium pieces)
- 2 tbsp Mustard Oil (for authentic flavour)
- 2 Onions (finely chopped)
- 1 Tomato (pureed)
- 1 tbsp Ginger Paste (fresh)
- 1 tbsp Garlic Paste (fresh)
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 1 tsp Coriander Powder
- 1 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 0.5 tsp Garam Masala
- 200 g Methi Leaves (washed and chopped, fresh)
- 150 ml Water
- Salt (adjust to taste)
- Coriander (for garnish)
Instructions
- 1
Marinate chicken with half ginger-garlic paste, turmeric, red chilli powder, and salt for 30 minutes.
- 2
Heat mustard oil until smoking, add cumin and fennel seeds; sizzle 30 seconds.
- 3
Add onions and sauté until golden brown.
- 4
Add remaining ginger-garlic paste, cook 1–2 minutes.
- 5
Stir in tomato puree and cook until oil separates.
- 6
Add coriander powder, turmeric, red chilli powder, and salt; fry 1 minute.
- 7
Add marinated chicken, sear on high for 5 minutes.
- 8
Add water, cover, simmer 20 minutes.
- 9
Add methi leaves, cook 5–7 minutes until wilted.
- 10
Sprinkle garam masala, stir gently, cook 1 minute.
- 11
Garnish with fresh coriander leaves and serve hot.