Methi Murgh: The Tempting Fenugreek Chicken Curry

  • Serving: 4
  • Difficulty:


  • Serving
    4 people
  • Preparation
    45 mins
  • Cook time
    35 mins
  • Passive time
    10 mins


  • 1 Kg Zappfresh Chicken Curry Cut

  • 225 gms Yogurt

  • 100 gms Ghee

  • 5 nos Green Cardamom

  • 1 nos Black Cardamom

  • 5 nos Cloves

  • 1 stick Cinnamon (1-inch)

  • 1 nos Bay Leaf

  • 1 pinch Mace

  • 300 gms Onions

  • 30 gms Garlic

  • 50 gms Ginger

  • 6 nos Green Chillies

  • 3 gms Turmeric

  • 5 gms Coriander Powder

  • 5 gms Red Chilli Powder

  • 250 gms Tomatoes

  • 10 gms Fenugreek (Kasoori Methi)

  • 15 gms Coriander


Methi Chicken or Chicken Curry with Fenugreek leaves is a hearty spicy Chicken Curry with a nice flavor of fresh fenugreek leaves coming through in every bite. Its the unique taste and tenderness of Zappfresh Chicken Curry Cut which provides a distinctive flavor to the dish. Methi Chicken is protein ripe chicken cooked with fresh methi leaves full of calcium, potassium, and iron. It is a nutritious recipe, appears gorgeous and tastes yummy.


THE CHICKEN: Unwrap your healthy and succulent Zappfresh Chicken Curry Cut.

THE MARINATION: Whisk yogurt in a large bowl, add salt and leave the chicken in this marinade for at least 30 minutes.

THE VEGETABLES: Peel, wash, and chop onions. Peel and chop garlic. Scrape, wash and chop 30-gram ginger, cut the rest into juliennes for garnish. Remove stems, wash, slit, deseed and chop green chilies. Wash and chop tomatoes. Clean, wash and chop the coriander.

THE OVEN: Preheat to 350 degrees Fahrenheit


Heat ghee in a handi, add whole garam masala and saute over medium heat until it begins to crackle. Add onions and until golden brown. Then add chopped garlic, ginger and green chilies, stir for 2 minutes, add turmeric, coriander powder, and red chilies, dissolved in 60 ml cup of water, and stir for 30 seconds. Now add tomatoes and bhunno* until the fat leaves the masala, add the marinated chicken along with the marinade and water (approx 180 ml), bring to a boil, cover and simmer until chicken is almost cooked and the fat leaves the masala once again. Adjust the seasoning. Sprinkle fenugreek, ginger juliennes, and coriander. Cover with lid


Seal the handi with atta (whole-wheat) dough and put it on dum** in the pre-heated oven for 15 minutes.


Open the handi at the table and serve with any Indian bread of your choice.


NOTE: When using fresh fenugreek (60 gms), clean, wash and immerse in salted water for 30 minutes to remove the bitterness. Drain and add to the marinade.


*bhunno: a combination of light stewing, sauteing and stir-frying.

**dum: steam.


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