Indian Methi Chicken – Murg Methi (Fenugreek Chicken)

Indian Methi Chicken – Murg Methi (Fenugreek Chicken): An Indulgent and Fragrant chicken recipe from India, that’s a perfect blend of spices, flavors and comfort food (light version).

The mild spices and warm-sweet ‘methi’ aroma make it absolutely delicious. It can be made 1-2 days in advance and frozen for upto a week.


This Indian Methi Chicken is my absolutely FAVORITE chicken recipe (sorry Butter Chicken- but you’re my second favorite 😉 and must have made it gazillion times.

More than being the favorite, the reason to make it that many times is plain and simple – It tastes absolutely Heavenly & is so simple to make.

It takes about 30-40 minutes to make this recipe from scratch and the result is mind-blowing! And, did I mention, my version is actually LIGHT in Calories too (as it’s made using thick yogurt instead of cream)



This Indian Methi Chicken recipe is particularly famous in the northern part of India as that place is rich in cultivating the main ingredientMethi/Fenugreek Leaves‘ (which is similar to watercress leaves and has a sweet aroma).

Hence most of the Indian restaurants there serve it on their menu and I’ve come across it in many Indian restaurants in USA & Europe.

Then you add mild flavorful spices like cardamom, cloves, cinnamon (seriously they smell so good), mix it up with yogurt, chicken, few more ingredients and cook over low heat. The result will be an absolutely drool-worthy dish.

Because we want to do full justice to the flavors of methi+whole spices, hence we kept the other ingredients pretty light as you don’t want to overpower it by adding tomatoes or too much garlic….every ingredient in dish complements each other in taste and aroma.

For most of us living abroad, ‘Fenugreek Leaves or Methi & Kasoori Methi (dried version of it) can be easily found in any big/small Indian grocery stores.

For this particular version, I’m using ‘dried fenugreek leaves/kasoori methi’ (available in the spice aisle) but if you get fresh leaves, that’s great too.



Now, you have to be careful about one thing when cooking with Fenugreek Leaves (dry/fresh), you add them towards the very end of your dish (cook for 3-4 minutes) as they do have a tendency to taste kind of bitter (if over-cooked).


Indian Methi chicken
Whenever I make this Methi chicken, it’s made in a big batch, to be served that particular day and then freezing some part of it for the coming week…

I mean who wouldn’t mind a flavorful pre-cooked gravy recipe on a busy (read crazy at times) weekdays…Oh, by the way, the other thing, that’s always found in our freezer is frozen roti’s/naans (whether store-bought or homemade) as that seriously makes life so much easier.

Also, this one is my favorite stress-buster too, as when I cook this, the aroma of the methi and spices, just transcend me into this peaceful space.

spicesAs I said many a time, I love hearing from you, about my recipes that you tried and are you like many of us …for whom cooking is just as therapeutic as anything else?

Try these Other Indian chicken Recipes :

Indian Chicken Kofta in Creamy Coconut Curry


Simple Indian Chicken Curry (using Yogurt)easy-chicken-curry-recipe


As always, I Looove when you try my recipes and send me pictures & feedback. You can tag my recipes tried by you using #easycookingwithmolly on any of the social media below:

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Indian Methi Chicken - Murg Methi (Fenugreek Chicken): #methi #chicken #indian #fenugreek


Yields 4

Indian Methi Chicken - Murg Methi (Fenugreek Chicken)

10 minPrep Time

22 minCook Time

32 minTotal Time

Save RecipeSave Recipe

4 based on 2 review(s)

Recipe Image


1 lb Boneless Chicken - cut into bite size pieces (you may use with bones/drumsticks too)

1 Cup Thick Yogurt - whisked

2 Medium Onion - chopped (if using red onions, use just 1)

1 Tsp Ginger+Garlic Paste - fresh or store-bought

1 Tbsp Ghee

2 Tbsp Olive Oil - you can use any light oil

1/4 Cup Water

1 Green Chili - chopped


3 Tbsp Dried Fenugreek Leaves - crush it to tiny pieces - To be ADDED TOWARDS the END

1 Tsp Turmeric

Salt - as per taste

1 Tsp Red Chili Powder- optional

1 Tsp Garam Masala

Whole Spices:

4 Green Cardamom - crushed

3 Black Cardamom - crushed

4-5 Cloves

1/4 Stick Cinnamon

3-4 Black Pepper


  1. In a big bowl, whisk together yogurt, turmeric, red chili and garam masala.
  2. Add chicken to it, mix evenly and marinate for 10 minutes (if you can, marinate it for longer).
  3. Heat oil+ghee, add all the whole spices and let them crackle on low heat for half a minute.
  4. Now, add chopped onions and saute till they turn light pink (about 3-4 minutes)
  5. Add ginger+garlic paste and saute for another minute.
  6. Mix the marinated chicken to this cooking mixture, saute everything and cook covered for 10 minutes (saute every 2 minutes).
  7. Once the chicken is lightly cooked, remove the cover and let it cook for another 2 minutes.
  8. Now, add crushed fenugreek leaves, saute evenly to mix the leaves and chicken.
  9. Finally, add salt, water and mix everything together.
  10. Cook uncovered for another 3-4 minutes (you'll see oil separating in the sides)
  11. Turn off the heat.
  12. Transfer to a serving bowl, decorate with chopped green chilies, crushed fenugreek leaves and yogurt.
  13. Serve Hot with favorite side.
Cuisine: Indian | Recipe Type: Entree



45 Replies to "Indian Methi Chicken - Murg Methi (Fenugreek Chicken)"

  • comment-avatar
    Rebecca February 19, 2016 (8:33 pm)
    I've never tried Methi/Fenugreek Leaves, but now I'm curious and need to try them!
    • comment-avatar
      Molly Kumar February 25, 2016 (6:12 pm)
      That would be fantastic, give them a try. Thanks for visiting Rebecca.
      • comment-avatar
        NJ January 13, 2018 (8:57 pm)
        Fantastic Recipe- I made this using cubes of firm tofu instead of chicken and using coconut cream instead of yogurt - Making the recipe vegan. I used dried fenugreek. I am making it again this evening for extended family. Yum. Thanks for this deliciousness.
        • comment-avatar
          Molly Kumar January 14, 2018 (4:20 am)
          Thank you so much for trying the recipe and Tofu makes such an excellent chicken replacement (texture n consistency). Enjoy :)
  • comment-avatar
    Lisa @ February 19, 2016 (10:02 pm)
    This looks phenemonenal! I can see why it's your favorite. Now I just need to find ghee and fenugreek!
    • comment-avatar
      Molly Kumar March 11, 2016 (7:42 pm)
      Hahahha- Thanks and I hope you find them soon :)
  • comment-avatar
    Rachel February 19, 2016 (11:32 pm)
    Yes, I've struggled with cooking fenugreek in the past because of the bitterness. This sounds fantastic, though!
  • comment-avatar
    AiPing | Curious Nut February 20, 2016 (12:27 am)
    I've never had this before but I love Indian food so I bet this tastes delicious.
  • comment-avatar
    Sam | Ahead of Thyme February 20, 2016 (1:56 am)
    I have never tried indian methi but it looks delicious! Thanks for sharing!
    • comment-avatar
      Molly Kumar February 25, 2016 (6:11 pm)
      Thanks Sam, you should definitely try the rich flavors of fenugreek :)
  • comment-avatar
    Shreyashi February 20, 2016 (3:10 am)
    Black cardamom is such an overlooked spiced in cooking. I love the taste it gives. You are right about the fenugreek. It does become bitter if it is cooked for long :)
    • comment-avatar
      Molly Kumar April 6, 2016 (6:28 am)
      Absolutely, I love Black Cardamom in meat dishes.
  • comment-avatar
    Fareeha February 20, 2016 (11:24 am)
    This is awesome and delicious.. love all the flavors in it.. it is simply looking so fantastic that i could eat it right off the screen
  • comment-avatar
    Erin @ Thanks for Cookin'! February 20, 2016 (1:42 pm)
    What a beautiful dish!! Great job, Molly!!
  • comment-avatar
    LydiaF February 20, 2016 (2:17 pm)
    I haven't had the opportunity to use fenugreek. I have seen the seeds in the Indian market, but not the leaves, which is a shame because your dish looks amazing. Love the colors and I wish I could smell it!
  • comment-avatar
    Amanda February 21, 2016 (1:34 am)
    This sounds delicious. I've never had Fenugreek Chicken, but I love the flavors in the recipe, especially the cardamom. It must be so good with the yogurt, too.
  • comment-avatar
    Angie February 21, 2016 (9:34 pm)
    Yummmmm that looks SO good!
  • comment-avatar
    Noor February 22, 2016 (12:36 am)
    I'm always on the lookout for some new amazing Indian recipes. Will def be giving this a try :)
  • comment-avatar
    Renz February 22, 2016 (3:53 am)
    This looks soo good. This dish is definitely new to me but I am so willing to try
  • comment-avatar
    Natalie February 22, 2016 (1:41 pm)
    My husband just LOVES Indian food and I'm excited to try this new recipe for him! A interesting side note.....when I was breastfeeding my kids, I read that fenugreek was really good for increasing milk supply!
    • comment-avatar
      Molly Kumar February 25, 2016 (6:08 pm)
      I'm glad you liked the recipe Natalie :) I've heard of tons of benefits from using Fenugreek.
  • comment-avatar
    Razena | February 24, 2016 (5:36 pm)
    I must confess that until last week I had never used Methi for anything, until one of my colleagues recommended drinking a concoction of methi and boiled water as an anti-inflammatory. Now with your recipe I have another use for the big packet I bought. Thanks for sharing :)
    • comment-avatar
      Molly Kumar February 25, 2016 (6:06 pm)
      Hey Razena, I'm glad you found the recipe handy :) and the Methi-Water sounds pretty interesting...maybe I'll try too.
  • comment-avatar
    Deepika@EasyBabyMeals February 24, 2016 (8:59 pm)
    This recipe is a delight. I love Murg methi.
  • comment-avatar
    Manju | Cooking Curies February 25, 2016 (7:39 pm)
    I love cooking with methi, the fragrance that comes out and scents the whole kitchen is just so magical!! This is a great recipe!
  • comment-avatar
    Jayshree February 25, 2016 (10:15 pm)
    This looks divine!!! I simply love murg methi. The flavours are to die for. YUM!!!
  • comment-avatar
    Linda April 21, 2016 (1:25 am)
    Would I be able to sub coconut milk for the yogurt to make this dairy free? I've had methi chicken when I eat out a lot as its one dish they never over spice with chilli! The flavours sing...I did think it had tomato in it? Perhaps it's the chilli powder??
    • comment-avatar
      Molly Kumar April 21, 2016 (11:36 am)
      Hi Linda, you can add coconut milk, it would make it smooth and tasty. Lot of restaurants add tomatoes or extra chili powder but that sometimes over-power the sweet methi taste. Hence to keep the taste light and creamy, we add yogurt. Thanks for visiting and liking our recipe - hugs, Molly :)
      • comment-avatar
        Linda April 21, 2016 (7:46 pm)
        Thanks for the fast reply Molly! I decided to not put the coconut milk, just leave it plain, but I did put 4 small raw tomatoes in at the very start. It was delicious! My family loved it and my house smelt so very good!! I will make this recipe again :) thankyou!
        • comment-avatar
          Molly Kumar April 22, 2016 (12:29 pm)
          That is AWESOME!!! I'm so glad you made it and everyone loved it at home. Thanks for trying my recipe and sending us your comments. Luv, Molly
  • comment-avatar
    Anonymous April 24, 2017 (3:21 pm)
    I made this and I loved it absolutely loved it will definitely be making it again, thank you Molly.
    • comment-avatar
      Molly Kumar April 25, 2017 (1:53 pm)
      Thanks for your comment and I'm so glad you liked the recipe :)
  • Must-Have Spices for Fall | Cheddar’s Scratch Kitchen October 17, 2017 (6:17 pm)
    […] used to give off a maple flavor, so if you’re having a hankering for an autumn dish such as Indian Methi Chicken, reach for the fenugreek and add a bit of maple to your […]

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