Murgh Methi – Chicken cooked in Fenugreek

What fascinates me about fenugreek (methi in Hindi), is that the seeds are considered a spice, the leaves are considered a vegetable and when the leaves are dried, they are considered a spice! Inspired by Chef Sanjeev Kapoor’s recipe, chicken is simmered in a delicious blend of three states of fenugreek – the seeds, the leaves and the dried spice together with yogurt and sour cream, turmeric and red chili powder till tender. This is a deliciously mild curry, perfect for those that love a curry but cannot handle spice.

I’m using a whole and delicious Ontario chicken for this recipe. As much as possible, I like to buy my birds whole. I find that breaking them down at home is more hygienic and also I can use all the bony parts of the chicken to make a delicious stock. Watch my mom break down a chicken –

When I was researching and developing this recipe, a friend of mine told me that eating fenugreek leaves an unusual body odor. I didn’t believe her at first, but when I ate this a few times in preparation for this recipe, I know this to be true. Yes, it does leave a faintly distinct smell; however, this will only happen if you consume a lot of it. Fenugreek or methi is not only tasty, it’s so good for your health, it reduces blood sugars and cholesterol and also helps fight cancers – the benefits totally outweigh the odor it could leave behind, and there’s always deodorant!



2- 3 pounds chicken with bone

1 cup yogurt

1 cup sour cream

2 tsps dried fenugreek (Kasuri Methi)

Salt & pepper

2 tbsps mustard oil

2 tbsps regular oil

1 medium red onion finely chopped

3 – 4 tbsps each chopped ginger and garlic

3 green chilies

1 tsp red chili powder

1 tsp turmeric powder

1 tsp methi seeds crushed

1 1/2 cup chopped fresh fenugreek



Prepare the chicken by cutting it and add it to a large bowl

In a separate bowl, mix together a cup of whipped yogurt, a cup of sour cream, 1 tsp dried fenugreek, salt and pepper

Pour the marinade over the chicken and leave aside for 30 minutes

In a sauté pan add 2 tbsps each of mustard oil and regular oil

Saute the onion followed by the chopped ginger and garlic, followed by the green chilies

Add 1 tsp each chili and turmeric powders and 1 tsp of the crushed fenugreek seeds

Add the chopped fresh fenugreek

Pour in the chicken and the marinade

Mix and cover and cook for the 1st 20 minutes

Uncover and keep cooking for another 10 minutes

In the last 10 minutes, check for salt and wait till the gravy dries up before adding about 1/2 cup of water slowly