Food & Lifestyle by Gayatri Singh

Methi Murgh (Fenugreek Chicken)

Methi Murgh (Fenugreek Chicken)

I love green leafy vegetables and my favourites is fresh fenugreek leaves and I believe any dish flavoured with these taste fantastic. But it was quite a big challenge for me to make my husband eat these and this was the first dish I made for him and he really liked it. This dish tastes great with simple steamed rice or rotis (whole wheat flatbread) To make this dish even more healthy I usually put coconut cream instead of fresh cream but you can use according to your taste, with both creams it tastes great.

Try this dish!


  • 1 big onion minced
  • 1 tbsp ginger garlic paste
  • 1 fresh red chilli chopped
  • 2 green chillies chopped
  • 1 tomato chopped
  • 300G fresh fenugreek leaves chopped
  • 1 tbsp coriander powder
  • 1 tsp or to taste red chilli powder
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 tbsp mustard oil
  • ½ cup coconut cream or fresh cream
  • A few green and brown cardamom
  • A few black peppercorns and cloves
  • 1 bay leaf

Ingredients for marination:

  • 500G Chicken thigh cut in bite size pieces
  • 1 cup thick yoghurt
  • 1 tsp ginger garlic paste
  • 1 tsp garam masala
  • 1 tsp mustard oil
  • ½ tsp salt


Marinate the chicken in the above ingredients for minimum 30 minutes upto 2 hours.


Heat oil, add in the whole spices. Add the onion, ginger, garlic paste. Brown the onions, takes about 10 minutes.

Add in the marinated chicken, turmeric powder and red chilli powder, coat the chicken well and brown it from both sides.  

Add in the tomatoes, chillies and coriander powder, sauté it for 5-7 minutes. Add in the fenugreek leaves, mix it well.

Add in the coconut cream, ¼ cup water. Mix well and cover the pan, cook till the chicken is completely cooked. This dish should be dry so if there is any gravy left, uncover the pan and let the gravy dry out.

Serve hot with rice or rotis.

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