Sanjeev Kapoor

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Chicken Methi  Recipe

Sun dried fenugreek leaves gives this chcken dish an aromatic taste.

This recipe has featured on the show Khanakhazana.

Preparation Time : 31-40 minutes

Cooking time : 21-25 minutes

Servings : 4

Chicken Methi

Main Ingredients

Chicken, Onions




Main Course_Chicken

Level Of Cooking


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  • Chicken
    750 grams
  • Onions
    3 medium
  • Ginger
    2 inch pieces
  • Green chilli
  • Fresh coriander leaves
    a few
  • Oil
    2 tablespoons
  • Bay leaves
    2 leaves
  • Green cardamom
  • Black cardamom
  • Cloves
  • Cinnamon
    1 inch stick
  • Black peppercorns
  • 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.

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