How to make Methi Malai Chicken Keema -

Rich with cream, the combination of fresh fenugreek and chicken mince is simply great.

Sanjeev Kapoor

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

Main Ingredients : Fresh Fenugreek Leaves, Chicken Mince (चिकन कीमा)

Cuisine : Indian

Course : Main Course Chicken

You can also find more Main Course Chicken recipes like Mandarin Chicken Palak Chicken Chicken Vegetable Pie Chicken Anardana - SK Khazana

Methi Malai Chicken Keema

Methi Malai Chicken Keema Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Methi Malai Chicken Keema Recipe

  • Fresh Fenugreek Leaves leaves separated 1 medium bunch

  • Chicken Mince 500 grams

  • Fresh cream 1 cup

  • Onion 1 large

  • Green chillies 3

  • Tomatoes 2 medium

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Ginger-garlic paste 1 tablespoon

  • Red chilli powder 1 1/2 teaspoons

  • Coriander powder 1 1/2 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Fried fenugreek leaves (kasoori methi) 1 teaspoon

  • Salt to taste

  • Yogurt 1/2 cup

  • Garam masala powder 1 tablespoon + for sprinkling

  • Fresh cream 1 cup


Step 1

Roughly chop onion, green chillies and tomatoes and transfer into a chopper. Add fenugreek leaves and chop coarsely.

Step 2

Heat oil in a non-stick wok, add cumin seeds and sauté till fragrant. Add ginger-garlic paste and chopped mixture and sauté for 15 minutes.

Step 3

Add red chilli powder, coriander powder, turmeric powder, kasoori methi, salt and ¼ cup water and mix well.

Step 4

Add chicken mince and mix well and cook for 7-8 minutes. Add yogurt, garam masala powder and mix well.

Step 5

Add fresh cream and mix well. Transfer into a serving bowl, sprinkle some garam masala powder and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.