Kasuri Methi Chicken/ Chicken with dried fenugreek leaves

In most homes, Mother and grandmother are the ultimate source for great recipes that are not only tasty, but different and unique as well. My mother-in-law is no different. She has a plethora of great recipes that are easy to follow and delicious to taste. From her kitchen, here is another unique and different recipe. Kasuri methi is basically the dried form of methi (fenugreek) leaves; thus has a distinctive taste. This recipe has very few ingredients; but do not be fooled by that, it surely is packed with flavour and also is light on the stomach. It is guaranteed to bring a smile on the face of your family and guests.



  • chicken

  • onion/Ginger/Garlic paste — Squeeze out the juice from this mix (reserve the squeezed out juice)

  • salt¬† — as per taste

  • sugar — as per taste

  • lemon/lime juice — for marination and to be added at the end too if you want

  • Ghee – for cooking

  • Turmeric — a little, mostly to add colour to the dish.
  • Kasuri methi/dried fenugreek leaves (Trigonella Foenum Graecum) – to be added at the end

  • Warm Milk
  • ¬†pepper



  • Marinate the chicken with the first 3 ingredients and leave it for 1-2 hours.

  • Then heat some ghee in a heavy bottom vessel and fry the chicken pieces.

  • Then add the reserved masala paste juice, turmeric, pepper and sugar, and fry for some time.

  • Now add some kasuri methi in warm milk and add it to the chicken.

  • Cook further for some more time.

  • After the chicken has finished cooking, add some ghee

  • When it starts to boil, turn off the heat.

  • Chicken is ready.

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