Methi Chicken



  • 1/2 kg. chicken;
  • 1 bunch fenugreek leaves;
  • 3 onions, finely chopped;
  • 3 green chillies;
  • 2 medium sized tomatoes;
  • 2 tsp. ginger-garlic paste;
  • 4 tbsp. ghee.

For the dry masalas:

  • 2 tbsp. coriander leaves, chopped fine;
  • 1 tsp. chilli powder;
  • 1 tsp. coriander powder;
  • 1 tsp. garam masala powder;
  • 1/2 tsp. turmeric powder;
  • salt to taste.
Preparation Method: 


  1. Heat ghee in a kadai, add the ginger-garlic paste and fry till golden brown. Add green chillies and onions and fry till onions are golden brown. Add chicken and the tomatoes. Cover and cook till the chicken is slightly tender and water has evaporated. Now add the coriander powder, turmeric powder and salt. Keep stirring till the oil separates and leaves the sides of the pan. Then add the chilli powder and garam masala powder and the coriander leaves. Fry for few more minutes . Serve hot with parathas or chapatis and salad.
Chef's Name: 
Zainab Jasdanwala