Chicken Methi Recipe - Sun dried fenugreek leaves gives this chcken dish an aromatic taste.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Chicken, Onions

Cuisine : Punjabi

Course : Main Course_Chicken

Chicken Methi

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Chicken Methi Recipe - How to make Chicken Methi


Prep Time : 31-40 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium


  • Chicken 750 grams

  • Onions 3 medium

  • Ginger 2 inch pieces

  • Green chilli 3

  • Fresh coriander leaves a few

  • Oil 2 tablespoons

  • Bay leaves 2 leaves

  • Green cardamom 5

  • Black cardamom 2

  • Cloves 3

  • Cinnamon 1 inch stick

  • Black peppercorns 5

  • Garlic paste 2 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 tablespoon

  • Yogurt 1 cup

  • Dry fenugreek leaves (kasuri methi) 2 tablespoons

  • Garam masala powder 1 teaspoon

  • Salt to taste


Step 1

Clean, skin, wash and cut chicken into medium sized pieces. Peel, wash and chop onions. Peel, wash and chop ginger. Remove stems, wash and chop green chillies. Wash and chop coriander leaves.

Step 2

Heat oil in a pan. Add bay leaves, green cardamoms, black cardamoms, cloves, cinnamon and peppercorns. Sauté until cardamoms start to crackle.

Step 3

Add onions and cook until translucent and soft. Make sure to stir continuously. Add ginger, garlic paste, turmeric powder, red chilli powder, coriander powder and chopped green chillies. Sauté for a minute.

Step 4

Add chicken pieces and beaten yogurt and cook on high heat for seven to eight minutes. Add kasoori methi and three-fourth cup of water.

Step 5

Cover the pan and cook on low heat for ten minutes. Add garam masala powder, salt and mix properly. Serve hot garnished with chopped fresh coriander leaves.