Methi Chicken (Fenugreek Chicken) with Cream and Spices

A flavorful and aromatic Indian curry featuring tender chicken cooked with fresh fenugreek leaves, creamy sauce, and a blend of warming spices. A unique twist on classic chicken curries.

Prep Time

15 minutes

Total Time

50 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

2 items

Cost

£2.31/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

600gChicken thighs(boneless and skinless, cut into 1-inch pieces)

£3.60

2cupsFresh fenugreek leaves (methi)(packed, washed thoroughly and finely chopped)

£2.50

1mediumOnion(finely chopped)

£0.30

2tablespoonsGinger-garlic paste(equal parts ginger and garlic, crushed to a paste)

£0.40

2 Green chilies(slit lengthwise (adjust to taste))

£0.20

1mediumTomato(finely chopped)

£0.35

0.5cupHeavy cream

£0.80

2tablespoonsYogurt(plain, full-fat yogurt)

£0.20

0.5teaspoonTurmeric powder

£0.05

1teaspoonRed chili powder(or to taste)

£0.05

2teaspoonsCoriander powder

£0.05

1teaspoonGaram masala

£0.10

1teaspoonCumin seeds

£0.05

1tablespoonKasuri Methi (dried fenugreek leaves)(crushed)

£0.25

2tablespoonsVegetable oil

£0.05

to taste Salt

2tablespoonsFresh coriander leaves(chopped, for garnish)

£0.30

Total Cost

£9.25

£2.31 per serving

Instructions

1.
Marinate the chicken: In a bowl, combine the chicken pieces with yogurt, turmeric powder, red chili powder, coriander powder, ginger-garlic paste, and salt. Mix well and set aside for at least 30 minutes.
2.
Heat oil in a large skillet or pot over medium heat. Add cumin seeds and let them splutter.
3.
Add the chopped onion and sauté until golden brown.
4.
Add the ginger-garlic paste and slit green chilies. Sauté for another minute until fragrant.
5.
Add the chopped tomato and cook until softened, about 3-4 minutes.
6.
Add the marinated chicken and cook until it is browned on all sides, about 5-7 minutes.
7.
Stir in the fresh fenugreek leaves (methi). Cook until the leaves wilt and reduce in volume, about 5 minutes.
8.
Add about 1/2 cup of water, cover the pot, and simmer on low heat until the chicken is cooked through and tender, about 15-20 minutes. Add more water if needed to prevent sticking.
9.
Stir in the heavy cream and kasuri methi. Simmer for another 2-3 minutes until the sauce thickens slightly.
10.
Add garam masala and mix well.
11.
Taste and adjust seasoning with salt, if needed.
12.
Garnish with fresh coriander leaves and serve hot with rice, naan, or roti.

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My Notes

Nutrition Information

Nutrition per serving (375g)

650 kcal / 2720 kJ

Carbs

15g

6% of RDA

Fat

40g

57% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

5 g

6% of RDA

Sodium

500 mg

22% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

If fresh fenugreek leaves are not available, you can use dried fenugreek leaves (kasuri methi). Soak 1-2 tablespoons of kasuri methi in warm water for 15 minutes, then squeeze out the excess water and add it to the curry.

For a richer flavor, you can add a tablespoon of butter or ghee along with the oil.

Adjust the amount of red chili powder and green chilies according to your spice preference.

Gently crush the kasuri methi between your palms before adding it to the curry to release its aroma.

Cooking Equipment

Large skillet or pot

Mixing bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, you can add a tablespoon of butter or ghee along with the oil.

Adjust the amount of red chili powder and green chilies according to your spice preference.

Gently crush the kasuri methi between your palms before adding it to the curry to release its aroma.

Methi Chicken (Fenugreek Chicken) with Cream and Spices

Ingredients

Instructions