Back to Indian
Chicken Methi Curry
Serves 4 Prep 10 min Cook 10 min Total 20 min Type Meal Origin Indian

Chicken Methi Curry

A BIR chicken methi: pre-cooked chicken in a curry-base gravy heavy with dried fenugreek leaves (kasoori methi).

Serves 4 Prep 10 minutes Cook 10 minutes Units Rate

Overview

Fenugreek-forward chicken methi curry with a rich base sauce and a tangy cream finish. Fresh fenugreek leaves are ideal, but dried kasoori methi can provide the signature aroma, especially in supermarkets where fresh leaves are scarce. This curry is aromatic with anise notes and a subtle bitterness balanced by yoghurt.

Ingredients

Marinade / flavour base

  • ½ tsp salt
  • Large handful fresh fenugreek leaves*, roughly chopped

Fat and whole spices

  • 3 tbsp rapeseed (canola) oil
  • 2 star anise
  • 1 Indian bay leaf (cassia leaf)
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds

Aromatics

  • 1 onion, finely chopped
  • 2 tbsp garlic and ginger paste
  • 2 green chillies, finely chopped
  • Stalks from a large bunch of coriander (cilantro)

Spices and sauce

  • 1 tbsp Mixed Powder (or curry powder)
  • 1 tsp bassar curry masala (or chilli powder)
  • 75 ml (5 tbsp) plain passata (sieved or blended tomatoes)
  • 500 ml Curry Base Gravy

Protein and finish

  • 800 g Pre-Cooked Chicken
  • 4 tbsp plain yoghurt
  • Salt, to taste
  • 3 tbsp chopped coriander (cilantro) leaves
  • ½ tsp Garam Masala
  • 1 tsp dried fenugreek leaves (kasoori methi)

Method

Stage 1 - Reduce fenugreek bitterness

  1. Toss fresh fenugreek leaves with ½ tsp salt, massage and rest 10 minutes.
  2. Squeeze excess moisture and chop finely.

Stage 2 - Temper spices

  1. Heat oil in a large pan over medium-high heat.
  2. Add star anise, bay leaf, coriander seeds, and fennel seeds; temper 40 seconds.

Stage 3 - Build base

  1. Add chopped onion; fry 2 minutes.
  2. Add garlic and ginger paste; stir 1 minute.
  3. Add green chillies, coriander stalks, fresh fenugreek leaves, mixed powder, curry masala/chilli powder; fry 30 seconds.
  4. Add passata, 250 ml (1 cup) base curry sauce, and cooked chicken. Stir chicken pieces into sauce.

Stage 4 - Simmer and enrich

  1. Add remaining base sauce and cooking stock; bring to rapid simmer.
  2. Cook to desired consistency.
  3. Whisk in yoghurt, 1 tbsp at a time.

Stage 5 - Finish and garnish

  1. Season with salt.
  2. Sprinkle chopped coriander, garam masala, and dried fenugreek leaves.

Notes

  • Fresh fenugreek leaves are preferred; if unavailable, use dried kasoori methi at the end.
  • Fenugreek is bitter: use salt massage and squeeze salad technique.
  • For extra creaminess, add a splash of double cream or butter at the end.

Serving

Serve with steamed basmati rice, naan or roti. Garnish with extra chopped coriander.

Storage

  • Refrigerate 2-3 days in an airtight container
  • Freeze up to 2 months; thaw completely before reheating
  • Reheat gently on low heat with a splash of stock or water
  • Best eaten within 24 hours for best flavour

Fenugreek Substitutes

  • Dried fenugreek leaves (kasoori methi) can be stirred in at the end.
  • Chopped celery leaves or spinach with ground fenugreek are alternatives.
  • Start with small amounts (½ tsp dried fenugreek) to avoid bitterness.

More like this

1 / 4
Andhra Chicken Curry

Andhra Chicken Curry

Chicken thighs are marinated briefly with turmeric, ginger-garlic paste, yogurt and a pinch of red chilli. A dry-roast of poppy seeds, sesame seeds, coconut, fennel, coriander and dried red chillies is ground with a splash of water into a coarse paste. The base is built with shallots, curry leaves and tomato; the chicken is browned in stages; and the masala paste is folded in for the long, gentle simmer. Tamarind and a curry-leaf temper finish.

Indian 1 hour 35 minutes Serves4-6