Sanjeev Kapoor

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Methi Chicken Keema Recipe

Minced chicken cooked and flavoured with fresh and dried fenugreek leaves.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Methi Chicken Keema

Main Ingredients

Fenugreek leaves (methi),
Dried fenugreek leaves (kasoori methi)




Main Course_Chicken


860 kcal


52.9 gm


75.1 gm


38.6 gm


19.1 gm


  • Fenugreek leaves (methi)
    1 bunch
  • Dried fenugreek leaves (kasoori methi)
    1/2 cup
  • Chicken kheema
    2 cups
  • Oil
    2 tablespoons
  • Cumin seeds
    1 teaspoon
  • Green chillies broken
  • Onions finely sliced
    2 medium
  • Tomatoes cubed
    2 medium
  • Ginger-garlic paste
    2 tablespoons
  • Red chilli powder
    1 teaspoon
  • Turmeric powder
    1/2 teaspoon
  • Salt
    to taste
  • Fresh mint leaves finely chopped
    1 tablespoon
  • Yogurt
    1/2 cup
  • Garam masala powder
    1 teaspoon


Step 1

Heat oil in a non stick kadai. Add cumin seeds, green chillies and sauté till fragrant.

Step 2

Add onions and tomatoes and sauté for a minute. Add ginger-garlic paste, red chilli powder, turmeric powder and salt and sauté for a minute.

Step 3

Add fenugreek leaves and sauté for 4-5 minutes. Transfer this mixture into a mixer jar, cool slightly and grind into a paste.

Step 4

Transfer this mixture again into the same kadai.

Step 5

Add ½ cup water to the keema, mix well and add to the mixture in the kadai and cook well.

Step 6

Add mint leaves, yogurt and garam masala powder and mix well and cook till keema is done.

Step 7

Dry roast kasoori methi, crush between your palms and add to the keema. Mix well. Transfer into a serving bowl and serve hot.

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