Chicken Methi


Tender and succulent chicken prepared with cream, rich coconut milk, and fenugreek. Originating in Hyderabad, India, this dish is popular across the subcontinent for its smooth texture and delicately balanced taste. Serve with thinly rolled chapati for the perfect lunch and dinner option.

  • Medium
  • 3 person(s)
  • 25 Min


    • Butter¼ stick
    • Oil2 – 3 tablespoon
    • Onions1 – 2, chopped
    • Ginger Paste1 teaspoon
    • Garlic Paste1 teaspoon
    • Chicken Boneless½ KG
    • Tomato Paste1 tablespoon
    • Peppercorn¼ teaspoon
    • Cinnamon1 stick
    • Cardamom3 – 4
    • Cumin Seeds1 teaspoon
    • SaltTo taste
    • Red Chilli Powder1 teaspoon
    • Coriander Powder1 teaspoon
    • Cumin Powder1 teaspoon
    • Cream2 tablespoon
    • Coconut Milk1 cup
    • Water½ cup
    • Fenugreek1 tablespoon
    • Green Chillies3


  • In a pan, heat butter, oil over medium heat and saute onions.
  • Add ginger garlic paste and mix well for 5 minutes.
  • Add chicken boneless and mix well. Then add in tomato paste and stir.
  • Add peppercorn, cinnamon stick, cardamom, cumin seeds and mix well.
  • Add salt, red chilli powder, coriander powder, cumin powder and mix well.
  • Add cream and stir, then add coconut milk and mix.
  • Add water, fenugreek and mix well.
  • Add green chillies and let it simmer for 10 to 12 minutes.
  • Enjoy! Please give us your feedback in the comments below.
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