Chicken Curry With Methi
Methi chicken is one of the most flavorful, delicious & simple dish made by simmering chicken in moderately spicy masala along with fenugreek leaves aka methi. Methi can be used in so many dishes from a creamy methi murg, methi lagan, methi with eggs, methi with potatoes, methi paratha, methi with mince and the list can go on… Today it was a braised chicken curry with methi and some dhall.. oh it was just the perfect meals ever. So comforting bringing back memories of childhood days of mums buying methi and making all these dishes.
Chicken Curry With Methi


  • Full chicken, skinned and sliced
  • 3 tbsp oil
  • Pinch of jeera seeds
  • 2 dry chillies
  • 2 sprigs of curry leaves
  • 1 bay leaf
  • 2 fresh chillies
  • 1 tbsp red chilli ginger and garlic paste
  • 1 large onion thinly sliced
  • 1 1/2 cups methi
  • 1 large potatoes peeled and cut for curry
  • 2 jam tomatoes puréed
  • Freshly chopped coriander
  • 2 tbsp Kashmiri mixed masala (add according to your taste)
  • 1 tbsp Kashmiri chilli powder (add according to your taste)
  • 1 tbsp rombo rossi masal
  • 1 tsp garam masala
  • Salt to taste


  1. In a pot on meduim heat add your oil, jeera seeds, bay leaves, curry leaves, dry chillies, green chillies and onions sauté till onions are soft.
  2. Add your red chilli ginger and garlic paste, mixed masala, chilli powder and rombo rossi masala frying for a minute on low.
  3. Add your washed chicken coating it well with masala. Allowing to cook for 3 minutes.
  4. Pour in your purée tomatoes along with your cleaned methi mixing till well combined.
  5. Place your chopped potatoes, salt to taste and about 1/2 cup boiled water from the side of the pot. Leaving to cook on low with pot covered till potatoes are soft and chicken cooked.
  6. Remember this is a braised curry you don’t want to add to much of water or to much of a gravy.
  7. When potatoes are almost soft add your garam masala and carefully mix your curry.
  8. Once done garnish with fresh coriander and enjoy.