How to make Methi Murgh -

Full of goodness - chicken cooked with fenugreek leaves

Sanjeev Kapoor

This recipe is from the book No Oil Cooking.

Main Ingredients : Fresh fenugreek leaves (methi) (ताज़ी मेथी), Chicken (चिकन)

Cuisine : Punjabi

Course : Main Course Chicken

You can also find more Main Course Chicken recipes like Chicken Teriyaki Chicken Xacuti Chicken Manchurian- Sk Khazana Chicken Dharampur

Methi Murgh

Methi Murgh Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 31-40 minutes

Cook time : 31-40 minutes

Serve :

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Methi Murgh Recipe

  • Fresh fenugreek leaves (methi) chopped 1/4 small bunches

  • Chicken cut into 8 pieces on the bone 800 grams

  • Skimmed milk yogurt,whisked 1 cup

  • Salt to taste

  • Ginger 4 one- inch pieces

  • Green cardamoms 5

  • Black cardamom 1

  • Cloves 5

  • Cinnamon 2 inch piece

  • Bay leaf 1

  • Mace 1-2 blade

  • Onions,chopped 2 large

  • Garlic,chopped 20 cloves

  • Green chillies,seeded and chopped 3

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Tomatoes,chopped 2 medium

  • Kasoori methi 1 tablespoon

  • Fresh coriander leaves,chopped 1/4 cup


Step 1

Mix together whisked yogurt and salt in a large bowl. Add chicken and let it marinate for about half an hour. Chop half the ginger and cut the remaining into julienne.

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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.