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Methi murgh – Chicken Cooked with Fenugreek Leaves

Methi murgh – Chicken cooked with fenugreek leaves

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Prep Time 15 mins
Cook Time 30 mins
Course lunch
Cuisine North Indian
Servings 4 People


  • 2 tbsp extra virgin olive oil
  • 2 pounds chicken – cubed
  • 2 cups fenugreek leaves (fresh) – chopped
  • 1 large red onions – chopped
  • 1 large tomato – chopped (can use vegetable chopper to easily chopped the vegetables)
  • 1 tbsp garlic – minced
  • 1 tbsp ginger – minced
  • 1 tsp turmeric powder
  • 2 tsp Kashmiri red chili powder ( highly spicy)
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • Salt to taste


  • Heat oil in a large cooking pan. Once the oil ripples, add the ginger-garlic paste and saute for 30 seconds.
  • Then add the onions and a teaspoon salt and let it cook covered for 5 minutes. Sprinkle the turmeric, red chili and coriander powder. Saute for a minute till the raw smell disappears. Then mix in the tomatoes and saute for 2-3 minutes.
  • Add the chicken and mix well to combine. Cook covered for 10 minutes. After that add the fenugreek leaves and cook covered on medium-low flame for further 25-30 minutes.
  • Don’t add any water and let it cook in its own water. Sprinkle garam masala and check for salt.
Keyword Methi murgh
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