By Rajlakshmi
November 21, 2025
Methi chicken in a fragrant sauce made with fresh fenugreek leaves, yoghurt and spices. Serve with rice or rotis for a delicious meal.
4 tablespoons of oil 1 teaspoon of shahi Jeera 2 finely chopped onions 1 tablespoon ginger-garlic paste 2 green chillies 3 pureed tomatoes 500 grams of chicken 2 teaspoons of chilli powder 1 teaspoon of Kashmiri red chilli powder
1 teaspoon of turmeric powder 1 teaspoon of cumin powder 1 teaspoon of coriander powder 1 teaspoon of garam masala powder ½ cup of kasuri methi leaves ½ cup of yoghurt Coriander leaves for garnish Salt to taste Oil for cooking
In a pan, heat oil. Add shahi jeera. Add the onions.
Cook the onions until they are golden brown. Add the chiles and ginger garlic paste. Sauté for a minute.
Cook until the oil separates after adding the tomato puree. Stir thoroughly after adding the chicken.
Add salt and spice powders. Mix thoroughly. Cook the chicken for 15 to 20 minutes.
Add water. Mix and then add the whisked yoghurt. Simmer for 10 minutes.
Stir in the coriander leaves and garam masala powder. Add the kasuri methi leaves. Stir again. Serve methi chicken.