Methi Chicken

A rich, aromatic North Indian–style curry where tender chicken is cooked with fragrant fenugreek leaves for a slightly bitter, deeply savoury flavour.

Serves: 4

Prep time: 10 minutes

Cook time: 30–35 minutes

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Ingredients

• 750 g chicken (thighs or mixed pieces)

• 1 cup Taj Frozen Methi

• 3 tbsp vegetable or sunflower oil

• 1 tsp cumin seeds

• 1 bay leaf

• 2 medium onions, finely sliced

• 2 tbsp ginger-garlic paste

• 2 tomatoes, finely chopped (or 200 g crushed tomatoes)

• ½ tsp turmeric powder

• 1 tsp Kashmiri chilli powder (for colour & mild heat)

• 1 tsp coriander powder

• ½ tsp garam masala

• Salt, to taste

• ½ cup water (adjust as needed)

• Fresh coriander, chopped (to garnish)

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Method

1. Prepare the methi
   Lightly rinse Taj Frozen Methi under cold water, squeeze out excess moisture, and set aside.

2. Start the base
   Heat oil in a wide pan. Add cumin seeds and bay leaf; let them sizzle until fragrant.

3. Cook the onions
   Add sliced onions and sauté on medium heat until golden brown.

4. Add aromatics
   Stir in ginger-garlic paste and cook for 1–2 minutes until the raw smell disappears.

5. Spice it up
   Add turmeric, chilli powder, coriander powder, and salt. Mix well.

6. Tomatoes & masala
   Add tomatoes and cook until soft and oil begins to separate.

7. Chicken goes in
   Add chicken pieces, stir to coat in the masala, and cook for 5–7 minutes until lightly sealed.

8. Add methi
   Stir in the methi leaves. Cook for 2–3 minutes to release their aroma.

9. Simmer
   Add water, cover, and simmer for 15–20 minutes until chicken is tender and the gravy thickens.

10. Finish
    Sprinkle garam masala, garnish with fresh coriander, and rest for 2 minutes before serving.

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Serving Suggestions

• Serve hot with naan, tandoori roti, or steamed basmati rice

• A side of cooling yogurt or raita balances the methi beautifully

• For extra richness, stir in 1–2 tbsp cream or butter at the end