What is Methi Chicken?

Methi Chicken is a North Indian curry of tender chicken simmered in a fragrant onion-tomato gravy generously infused with kasuri methi (dried fenugreek leaves). Unlike other curries where kasuri methi is a finishing sprinkle (1 teaspoon), Methi Chicken uses 3 full tablespoons — making fenugreek the dominant, defining flavour rather than a background note. The result is a uniquely herby, slightly bitter, deeply aromatic curry that's completely different from any cream-based or chilli-forward curry. It's the recipe that reveals why kasuri methi is the single most important finishing spice in Indian restaurant cooking.

What is kasuri methi?

Kasuri methi is dried fenugreek leaves — the leaves of the fenugreek plant (methi), sun-dried and crumbled. Named after the Kasur region in Punjab (now in Pakistan), they have a distinctive slightly bitter, herby, warm flavour that's impossible to replicate with any other spice. In small amounts (1 teaspoon), kasuri methi adds a subtle "restaurant" quality to curries like Butter Chicken and Tikka Masala. In larger amounts (3 tablespoons, as in Methi Chicken), it becomes the dominant flavour. TFS Dried Fenugreek Leaves 100g is available at Pick N Save — one bag lasts months.

Why do you soak kasuri methi before adding it to curry?

Dry kasuri methi straight from the packet has a concentrated, sharp bitterness that can overwhelm a curry, especially when used in larger quantities (3 tablespoons for Methi Chicken). Soaking in warm water for 5 minutes rehydrates the dried leaves, mellows the bitterness, softens the texture so they integrate smoothly into the sauce, and releases the essential aromatic oils. At the 1-teaspoon finishing level, soaking is optional. At the 3-tablespoon starring-role level, soaking is mandatory.

What is the difference between Methi Chicken and Butter Chicken?

Completely different flavour profiles. Butter Chicken is a rich, creamy, mild curry — butter, cream, tomato, and a finishing teaspoon of kasuri methi for subtlety. Methi Chicken is a lean, herby, medium-spiced curry — no cream (optional), no butter, and 3 tablespoons of kasuri methi as the dominant flavour. Butter Chicken is about richness and indulgence. Methi Chicken is about herbs and aroma. They share the kasuri methi ingredient but use it in completely different ratios for completely different effects.

Where can I buy kasuri methi (dried fenugreek leaves) in the UK?

Pick N Save (picknsave.co.uk) stocks TFS Dried Fenugreek Leaves 100g — the standard kasuri methi product used in Indian cooking. One 100g bag contains approximately 20 tablespoons — enough for 6–7 batches of Methi Chicken plus the 1-teaspoon finishing sprinkles on Butter Chicken, Tikka Masala, Paneer Butter Masala, Dal Makhani, and other recipes. Home delivery across London and the UK, plus click and collect from Harrow — established 1999.

How many calories are in Methi Chicken?

A serving of Methi Chicken (without cream, without rice or bread) contains approximately 340 calories with 36g of protein — 72% of the daily reference intake. Without cream, it's one of the leanest curries in the collection alongside Madras and Vindaloo. Adding 2 tablespoons of cream increases the total to approximately 390 calories. Methi Chicken is naturally gluten-free. The fenugreek leaves add fibre (3g per serving) — unusual for a curry.

Methi Chicken Recipe - Fenugreek Leaf Chicken Curry (25 Minutes)

Easy Indian Recipes

Methi Chicken Recipe - Fenugreek Leaf Chicken Curry (25 Minutes)

25 mins 4 servings Easy

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Servings 4

About This Recipe

Make aromatic Methi Chicken in 25 minutes - chicken simmered in a fragrant onion-tomato gravy infused with fresh or dried fenugreek leaves (methi). The slightly bitter, herby, uniquely complex flavour of methi is the defining taste of North Indian restaurant cooking. Every ingredient at Pick N Save.

Ingredients

For the Methi Chicken

500g boneless chicken thighs, cut into 3cm chunks
3 tbsp kasuri methi (dried fenugreek leaves), soaked in 3 tbsp warm water for 5 mins, then squeezed (TFS Dried Fenugreek Leaves 100g)
3 tbsp sunflower oil (KTC Pure Sunflower Oil 5 Litres)
1 tsp cumin seeds (Fudco Cumin Seeds 300g )
2 medium onions, finely sliced (White Onions Prepack 4Kg )
1 tbsp ginger garlic paste (Fudco Ginger Garlic Paste 300g )
2 green chillies, slit (Indian Chilli 400g )
2 medium tomatoes, finely chopped (Fresh Vine Tomato 500g )
1 tsp ground coriander (TFS Dhana Coriander Powder 100g )
½ tsp turmeric (TFS Haldi Powder Rajapuri 100g )
½ tsp Kashmiri chilli powder (TFS Kashmiri Mild Chilli Powder 100g )
¼ tsp red chilli powder (TFS Red Chilli Powder 100g)
200ml warm water
Salt to taste

To Finish

½ tsp garam masala (TFS Garam Masala 100g )
2 tbsp cream — optional, for restaurant style (Elmlee Double Creamy Taste 270ml )
Squeeze of lemon juice (Lemon Loose Yellow Big 3 pcs )
Fresh coriander, chopped (Fresh Coriander Bunch 1Pc)

Method

Why This Recipe Works

Kasuri methi (dried fenugreek leaves - TFS Dried Fenugreek Leaves 100g) has appeared as a finishing touch in 8+ of your recipes - Butter Chicken, Paneer Butter Masala, Tikka Masala, Palak Paneer, Shahi Paneer, Matar Paneer, Dal Makhani, and Malai Kofta. But in every case, it's been a teaspoon sprinkled at the end. Methi Chicken is the recipe where fenugreek is THE STAR - not a finishing touch but the primary flavouring, used generously. This recipe makes customers understand why they should buy the full 100g bag rather than wondering what to do with the remaining 95g after using a teaspoon for Butter Chicken.

Step-by-Step

Heat 2 tablespoons oil. Sear 500g boneless chicken thighs (3cm chunks) until golden - 3 minutes. Remove. Same pan: 1 teaspoon cumin seeds → 2 onions sliced → 5 minutes deep golden → ginger garlic paste → 2 tomatoes chopped → 3 minutes paste → 1 teaspoon coriander, ½ teaspoon turmeric, ½ teaspoon Kashmiri chilli, salt.

Add 3 TABLESPOONS of kasuri methi (TFS Dried Fenugreek Leaves 100g) - soaked in warm water for 5 minutes, squeezed dry. This is the generous amount that makes this "Methi Chicken" rather than "chicken with a sprinkle of methi." The soaking rehydrates the dried leaves and mellows the bitterness. Return the chicken. Add 200ml water. Simmer 12 minutes. Add 2 tablespoons cream (optional - for restaurant richness), ½ teaspoon garam masala. Done.

Serve with Naan or Jeera Rice.

Nutrition Facts

Energy 340 kcal (17% RI)

Fat 16 g – Medium (23% RI)

Saturates 3 g – Medium (15% RI)

Carbohydrates 10 g (4% RI)

Fibre 3 g (12% RI)

Protein 36 g (72% RI)

Sugars 4 g – Low (4% RI)

Salt 1.2 g – Medium (20% RI)

*RI = Reference Intake. Values for the lean version (without cream). Adding 2 tbsp cream adds approximately 50 kcal and 5g fat per serving. 36g protein from chicken alone — one of the highest-protein curries.