Methi chicken is a popular north Indian dish in which fenugreek leaves is the major ingredient. These leaves can be used in fresh or dry form. In this recipe I’m using dried fenugreek leaves. You can also use a handful of fresh fenugreek leaves. Methi leaves are healthy and impart a wonderful flavor and color to the dish. This dish goes well with almost any main course, whether it be rice or paranthas.

For 2 persons,


  • 500gm chicken
  • 2 tbsp oil
  • 2 cloves,2 Cardomom
  • 1 large onion chopped
  • 1 tbsp ginger garlic paste
  • 1 large green chilli slit
  • 1/2 cup curd, beaten
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 2 tsp dried fenugreek leaves
  • 6 Cashews
  • Salt


    1. In a pan, heat oil and add in Cardomom. Add the chopped onions, green chilli and ginger garlic paste. Sauté till they turn translucent. 

    2. Add in turmeric powder and coriander powder.

    3. Add in the chicken pieces,salt and beaten curd. Cook for 5 minutes.

    4. If you want a thick gravy, sauté some cashew and half an onion in another pan and blend in a mixer. Add this paste to the gravy.

    5. Add fenugreek leaves and garam masala. Cook till chicken is done for 5 more minutes.

    Delicious methi chicken is ready. Enjoy it with rice or paranthas.