Seasonal Recipes

Methi Chicken Recipe

Methi Chicken Punjabi Recipe

Methi Chicken recipe


  •     3 inches of ginger, peeled and chopped
  •     4 garlic cloves, peeled and chopped
  •     2 tbs lemon juice
  •     Salt
  •     4 chicken breasts
  •     2 medium tomatoes, chopped
  •     150g of fresh methi/fenugreek leaves (100g of dried leaves kasoori methi if you can’t get fresh ones)
  •     3 green chillies, chopped
  •     2 tsp tomato purée
  •     4 tbs olive oil
  •     250ml natural yoghurt, fork whipped, left at room temperature for 30 minutes before cooking
  •     1/3 tsp garam masala


Blend the ginger, garlic and generous pinch of salt with the lemon juice with 3 tbs of water until smooth. Slice the chicken into cubes and cover with the lemon ginger marinade and refrigerate for an hour or more. Blitz the tomato, fresh fenugreek leaves, chillies, tomato purée, and 50ml water into a paste.
Heat the oil in a pan over a high heat and fry the chicken, browning on all sides still covered in the marinade, cooking for 10 minutes. Add in the fenugreek mix and cook for another 10 minutes, or until the oil starts to separate around the edge of the pan. Gently pour in the yoghurt, stirring in to make sure it’s assimilated. Cover and reduce the heat to low, sprinkle in the garam masala and cook for a further 15 minutes, or until the chicken is springy and tender add water if it starts sticking.Serve.

Methi Chicken recipe1

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