Chicken Methi is a comforting North Indian homestyle curry where tender chicken is cooked with fresh fenugreek leaves, yogurt, onions, tomatoes, and aromatic spices. The methi adds a distinctive earthy and slightly bitter flavour that balances beautifully with the rich, savoury gravy. The dish is moderately spiced, hearty, and pairs well with roti, paratha, naan, or steamed rice. Fresh methi should remain the main flavouring ingredient, while yogurt adds body and a gentle tang without making the curry overly creamy.
16 ingredients
One serving is 1 bowl (about 300g chicken curry) · 300 g
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 532 kcal | 23% |
| Protein | 23 g | 43% |
| Total Fat | 23 g | 38% |
| Carbohydrate | 21 g | 7% |
| Fiber (Total) | 5 g | 18% |
| Vitamins & Minerals | ||
| Sodium | 894 mg | 45% |
| Potassium | 414 mg | 12% |
| Calcium | 187 mg | 19% |
| Iron | 3 mg | 15% |
| Zinc | 2 mg | 17% |
| Vitamin A (RAE) | 16 µg | 2% |
| Vitamin C | 30 mg | 37% |
| Vitamin D | 0.50 µg | 3% |
| Vitamin B12 | 0.28 µg | 13% |
| Folate (B9) | 12 µg | 4% |
Missing data: These are minimums. 5 of the figures below are missing data for 4 ingredients — Chicken, poultry, leg, skinless; Yogurt, plain, low fat; Salt; Water, tap — so the real totals may be higher.
Before cooking: Vitamins and minerals are counted from the ingredients as listed, before cooking. Cooking lowers some of them, so treat these as an upper bound. Energy, protein, fat and carbohydrate are unaffected.
% Daily Value based on adult male RDA. Your needs may vary.
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Heat the cooking oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
Add the chopped onion and sauté until soft and lightly golden.
Add the grated ginger, chopped garlic, and green chili. Sauté until fragrant and the raw aroma disappears.
Add the turmeric powder, red chili powder, and coriander powder. Stir and cook briefly to bloom the spices without burning them.
Add the chopped tomatoes and a little salt. Cook until the tomatoes soften and the oil begins to separate.
Add the chicken pieces and increase to medium heat. Mix well to coat the chicken with the masala, then sauté until the chicken is lightly seared and turns opaque on the outside.
Lower the heat and gradually add the whisked yogurt, stirring continuously to prevent curdling. Cook until the yogurt blends smoothly into the masala.
Add the chopped fresh methi leaves and mix well. Cook until the methi wilts and becomes fragrant.
Add the water and remaining salt. Mix well, cover, and cook on low heat until the chicken is tender and the gravy thickens.
Uncover, add the garam masala, and simmer uncovered until the gravy reaches a thick, spoon-coating consistency.
Serve hot with roti, paratha, naan, or steamed rice.
by Workfile
