Methi Chicken

Methi Murg is a  tangy chicken gravy flavoured with kasuri methi (dried fenugreek leaves).  Chicken with methi is an excellent combination for sure. Kasuri methi gives an amazing aroma and flavour to the curry.  


1 kg Chicken                                                                
1 cup Curds (thick) (dahi)                                                     
2 tbsp Ginger garlic paste (adrak lehsun paste)                                      2 Bay leaves  (tej patta)                                                         
4 Onions (chopped)  (pyaaz)                                          
3 Tomatoes (chopped) (tamatar)                                    
3 Green chillies (chopped) (hari mirch)                              
1 tsp Cumin-coriander pdr (dhaniya jeera powder)                                  1 tsp Turmeric pdr  (haldi)                                                    
1 tsp Chilli powder   (laal mirch powder)                                                1 tsp Garam masala                                                    
3 tbsp Kasuri methi (dried fenugreek leaves)     
2 tbsp Oil   (tel)                                                                        
Salt  as per taste (namak)


  • Clean and cut the chicken.
  • Marinate the chicken with whisked curds, ginger-garlic paste and salt for atleast an hour. 
  • Heat oil in a pan.
  • Add bay leaves, chopped onions and saute till they turn soft and golden brown.  
  • Add the tomatoes and cook till they turn mushy. 
  • Add  green chillies, cumin- coriander powder, turmeric powder, chilli powder, garam masala, salt and cook for another 10 minutes, stirring intermittently.
  • Now, add the marinated chicken and cook for 10 to 12 minutes.
  • Add the kasuri methi and cook for another 5 minutes. 
  • Garnish with coriander.
  • Serve methi murg with wholewheat lachcha parathas.


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.