Methi Chicken Keema

Minced chicken cooked and flavoured with fresh and dried fenugreek leaves. Methi Keema is a spicy curry made using chicken mince and fresh fenugreek leaves. It goes perfectly with laccha Paratha or Naan This recipe is from FoodFood TV channel

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Methi Chicken Keema
Main Ingredients Methi Leaves, Chicken
Cuisine Hyderabadi
Course Main Course Chicken
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Methi Chicken Keema

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


  1. Heat oil in a non stick kadai. Add cumin seeds, green chillies and sauté till fragrant.
  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.
  3. Add fenugreek leaves and sauté for 4-5 minutes. Transfer this mixture into a mixer jar, cool slightly and grind into a paste.
  4. Transfer this mixture again into the same kadai.
  5. Add ½ cup water to the keema, mix well and add to the mixture in the kadai and cook well.
  6. Add mint leaves, yogurt and garam masala powder and mix well and cook till keema is done.
  7. Dry roast kasoori methi, crush between your palms and add to the keema. Mix well. Transfer into a serving bowl and serve hot.

Nutrition Info

Calories 860 kcal
Carbohydrates 52.9 gm
Protein 75.1 gm
Fat 38.6 gm
Other Fiber 19.1 gm