Fenugreek Methi Leaves

methi chicken

chicken cooked with puréed tomatoes, fenugreek leaves and ground spices


500gms diced chicken
2 tbsp dry fenugreek leaves (kasuri methi leaves) OR 100gms fresh fenugreek leaves
2 medium onions, finely chopped
3 tomatoes, blanched, skinned and blended to a purée
1 tbsp ginger and garlic paste
50ml beaten yogurt
1 tsp cumin seeds
1 tsp coriander powder
1 tsp cumin powder
Quarter tsp turmeric powder
1 fresh green chilli
1 tsp red chilli powder
3 tbsp oil
2 tbsp fresh coriander, chopped
Salt to taste (approx. 1 tsp)


  • 1. Heat oil in a casserole pan
  • 2. Add the cumin seeds, onion and green chilli. Fry on medium heat until the onions turn light brown
  • 3. Add the ginger and garlic paste. Sauté for a few mins until cooked
  • 4. Add the puréed tomato, ground coriander, ground cumin, ground turmeric, red chilli powder and salt. Sauté for a few mins until the tomatoes are cooked and the oil starts to separate
  • 5. Add the diced chicken. Sauté well to coat the chicken with the spiced mixture
  • 6. Add 100ml water, mix well and bring to a boil. Cover and cook on low heat for 20mins
  • 7. Add the beaten yogurt and fenugreek leaves, mix well. Cover and simmer on very low heat for 5 mins (10 mins if you are using fresh fenugreek leaves)
  • 8. Garnish with chopped fresh coriander and serve hot!


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Shortlisted for the Great British Food Awards 2019
Deliciously Yorkshire Taste Awards 2019