How to make Methi Chicken - Chicken cooked with fenugreek leaves.

This recipe is from the book Pressure Cooking.

Main Ingredients : Chicken (चिकन), Fenugreek leaves

Cuisine : Maharashtrian

Course : Main Course Chicken

Methi Chicken Recipe Card

Methi Chicken

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 31-40 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Methi Chicken Recipe

  • Chicken cut into 8 pieces 800 grams

  • Fenugreek leaves chopped 1/2 bunch

  • Oil 4 tablespoons

  • Yogurt 1 cup

  • Salt to taste

  • Ginger 4 inch piece

  • Green cardamom 5

  • Black cardamom 1

  • Clove 5

  • Cinnamon 1 inch piece

  • Bay leaves 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

  • Tomato, chopped 2 medium

  • Dried fenugreek leaves (kasoori methi) roasted and crushed 1 tablespoons

  • Fresh coriander leaves chopped 3 tablespoons


Step 1

Mix together the yogurt and salt in a large bowl. Mix in the chicken and leave to marinate for about half an hour. Chop half the ginger and cut the rest into thin strips.

Step 2

Heat the oil in a pressure cooker. Add the green cardamoms, black cardamom, cloves, cinnamon, bay leaf and mace and sauté for one minute. Add the onions and sauté till golden brown. Add the garlic, chopped ginger and green chillies and sauté for two minutes. Stir in the turmeric powder, coriander powder, chilli powder and one-fourth cup of water. Add the tomatoes and cook till soft and pulpy.

Step 3

Add the marinated chicken and fenugreek leaves and mix well. Seal the cooker with the lid and cook over medium heat till the pressure is released twice (two whistles). Remove the lid when the pressure has reduced completely . Sprinkle kasoori methi, ginger strips and coriander leaves over the shicken.

Step 4

Cover and leave to stand for about five minutes before serving.