Methi Chicken Curry Recipe

Methi Chicken Curry Recipe Recipe

I learned this recipe from my husband Lulu's aunt Huma. I call her Huma Chachi because she's Lulu's father's sister-in-law. She's an amazing cook and can put on the most wonderful feast in the twinkling of an eye.

Recently, Huma Chachi prepared chicken methi. It's an Indian chicken curry made with dried fenugreek leaves. Baby Aria loved it so much, I replicated the same recipe days later. It's best served with steamed basmati rice. 


Yields: 6 servings

1 chicken, cut into 2"-pieces
3 tablespoons vegetable oil
2 tablespoons ginger garlic paste
¼ cup fried yellow onions (see tips)
2 tablespoons dried fenugreek leaves
6 tablespoons Greek-style plain yogurt
½ teaspoon red chili powder, to taste
½ teaspoon turmeric
½ teaspoon cumin seeds
2 tablespoons ground coriander
¼ teaspoon black pepper
1 teaspoon garam masala (click on the link for the recipe)
2 cups kachumbar (recipe follows in the tip section)
2 fresh Hatch green chile peppers, cut into thirds
1½ teaspoons salt


In a Dutch oven or any heavy-bottomed pan, heat the oil. Add the fried onions and ginger garlic paste. Add the chicken. Brown each side of the meat until it changes color. Add red chili powder, ground coriander, cumin seeds and pepper. Season with salt. Add 1 cup water. Bring to a boil, cover with a dome-shaped lid to enable the steam to fall back into the saucepan and let simmer for 45 minutes. 

Add the whisked yogurt, fenugreek leaves and garam masala. Cover with the dome-shaped lid. Increase the heat and reduce the gravy for 10 minutes until it reaches a thick consistency.

Serve with kachumber (for adults only because it's spicy) and basmati rice on the side.

Bon appétit!


Little reminder on how to fry onions: In a non-stick pan, heat 3 tablespoons oil. Add thinly sliced onions (I used 2 small onions). Cook until nicely golden (it may take up to 10 minutes). Transfer to paper towel-lined plates and set aside.

Little reminder on how to make kachumbar (Indian-style salsa): Place 2 diced white onions in a large bowl. Sprinkle with 1 tablespoon kosher salt.  Let sit for about 1 hour. Press out and drain all the liquid. Rinse in a water bath, then drain the liquid and pat dry. Add the juice of a lemon, 2 diced ripe tomatoes, and 3 diced Serrano green peppers. Season with ½ teaspoon salt and ¼ teaspoon red chili powder. Toss well. Adjust seasoning if needed. Allow the flavors to blend for about 30 minutes. Garnish with 2 tablespoons chopped cilantro. Serve at room temperature.

You can find these ingredients in most Indian stores.

Published By: Jacqueline Pham on July 29, 2014.


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