Methi Chicken

Methi is fenugreek, a lovely pungent spinach used extensively in Indian cooking. It is usually found in Indian supermarkets. If you can’t find fresh methi, substitute for 4 tablespoons dried methi.

PREP TIME 30 minutes

COOK TIME 80 minutes


Ingredients for curry

  • 150ml oil (rapeseed is best)
  • 25g butter
  • 2 onions, finely diced (400g)
  • 1.5 tablespoons grated ginger (35g)
  • 1.5 tablespoons crushed garlic (35g)
  • 2 tablespoons green chilli paste
  • 2 tomatoes chopped(150g)
  • 1 kg Chicken cut into 3-inch chunks. I try to use a mixture of wings and breast.
  • 200g fresh coriander
  • 100g fresh fenugreek, leaves removed (4 tablespoons kasoori methi if you can’t find fresh methi)


  • 3 teaspoons salt
  • 1 teaspoon tumeric
  • 2 teaspoons garam masala
  • Half teaspoon ground cloves
  • Half a teaspoon ground cinnamon


  1. Use a food processor to blitz the coriander and methi leaves
  2. Heat the oil and butter in a large pan and fry the onions until they are a deep golden brown. This stage will take about 30 minutes
  3. Add the ginger and garlic paste and fry until the oil separates and the raw smell has gone
  4. Add the salt and turmeric. Cook for a few minutes before adding the tomatoes.
  5. Cook the tomatoes until they are completely disintegrated and oil has risen to the surface
  6. Next add the chicken and turn the heat up. Keep stirring until all the chicken has changed colour
  7. Add the chopped coriander, methi and green chilli
  8. Cover and simmer for about 45 minutes (If you are using just chicken breast, the cooking time will be much shorter).
  9. Towards the end of the cooking time, sprinkle in the garam masala, clove and cinnamon powder

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