Methi Chicken Curry Recipe - Serves 4

Methi Chicken Curry Recipe

Taste Rating = 7.5     Heat Rating = Medium to Hot


1 tablespoon (15ml) cooking oil
1 medium onion, peeled and finely chopped
2 cloves of garlic, peeled and crushed
4 skinless chicken thighs without bones, cut into 1cm (1/2 inch) cubes
1 tablespoon (15ml) lemon juice
1 teaspoon (5ml) ground coriander
1 teaspoon (5ml) ground cumin
1/2 teaspoon (2.5ml) cayenne pepper
1 teaspoon (5ml) ground ginger
1 teaspoon (5ml) tandoori masala paste (buy or use the tandoori masala paste recipe on this website)
1 bunch of fenugreek leaves, washed and finely chopped
200g (7 oz) spinach leaves, washed and coarsely chopped
150ml (5 fl oz) cold water
2 medium tomatoes, finely chopped
1/2 teaspoon (2.5ml) salt


Heat the oil in a large frying pan or heavy-bottomed saucepan (you need one with a lid) over a medium heat
Add the onion and garlic and stir-fry for 2 minutes
Add the chicken thighs and lemon juice, mix well and cook for 3 minutes, stirring now and again
Sprinkle in the coriander, cumin, cayenne pepper and ground ginger and mix well
Add the tandoori masala paste, mix well, reduce the heat to low and cook for 3 minutes, stirring often
Add the fenugreek leaves, mix well and cook for 1 minute, stirring a couple of times
Add the spinach leaves, mix well and cook for 4 minutes, stirring every minute or so
Add the water, mix well, increase the heat and bring the curry to the boil
Add the tomatoes and salt, mix well and cook for 2 minutes, stirring a couple of times
Reduce the heat to maintain a simmer, cover and simmer for 30 minutes, stirring now and again
Serve hot on rice

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Recipe submitted on 6 June 2012

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