By Simran Makkar
November 12, 2026
Methi chicken is a winter regular in many North Indian homes, made when fresh fenugreek leaves are everywhere in the market. The leaves bring a slight bitterness that balances the rich onion-tomato masala, and the two together make a curry that tastes great with roti or rice.
– 500g chicken, bone-in, cut into pieces – 2 cups fresh methi leaves, chopped – 3 tablespoons oil – 1 teaspoon cumin seeds – 2 large onions, finely chopped – 1 tablespoon ginger-garlic paste – 2 tomatoes, pureed
– ½ cup yogurt, whisked – 1 teaspoon turmeric powder – 1½ teaspoons red chilli powder – 1 tablespoon coriander powder – 1 teaspoon garam masala – Salt to taste – 1 cup water – 1 teaspoon kasuri methi
Wash and chop the methi leaves, sprinkle a little salt over them and leave for 10 minutes. Squeeze out the water to take away the bitterness.
Heat the oil in a heavy-bottomed pan and add the cumin seeds. Add the onions and cook until deep golden brown, then stir in the ginger-garlic paste for a minute.
Add the tomato puree, turmeric, chilli powder, coriander powder and salt, and cook until the oil begins to separate.
Add the chicken and cook on high heat for 5 minutes, stirring often, until it changes colour.
Lower the flame, mix in the yogurt and water, cover and cook for 15 minutes. Add the methi leaves and cook uncovered for another 8-10 minutes, until the chicken is tender and the gravy thickens.
Stir in the garam masala and kasuri methi, and serve hot with roti or rice.