A beautifully flavoured chicken curry with the added flavour of fenugreek, which lends it a tangy taste. 


Servings: 4


A beautifully flavoured chicken curry with the added flavour of fenugreek, which lends it a tangy taste. 

Fenugreek is a herb which has nutritional and medicinal values. It is high in iron, manganese and magnesium. It can be used fresh - aaloo methi (potatoes with fresh fenugreek) is a favourite in Indian households. Its seeds are dried and and powdered and used to flavour dishes. Here I have used dried leaves which have an intense tangy flavour. 

You can use fenugreek to flavour other dishes - add it to dough to make flatbreads. You don't need a lot, two or three tablespoons  of dried methi will bring a big kick to your dish. 

I used slightly sour greek yoghurt for the marinade which had been in the fridge for a few weeks. This intensifies the flavours. Buttermilk is a good alternative or simply add some extra lemon juice to the marinade. 

If you want to make a vegetarian option - substitue the chicken for lightly fried paneer pieces along with a cup of frozen peas to make methi mattar paneer, a delicious dish in its own right. 




For marinade

To blitz in the food processor

For the rest


  1. Mix all the ingredients for the marinade in a large bowl, add the chicken, and mix well.
    I used slightly sour greek yoghurt which intensifies the flavour. Use extra lemon juice if needed.
    Set aside for a an hour at least or overnight in the fridge if you want to prep ahead.
  2. Heat the oil in a pan. Add the whole spices when hot and let them sputter. Add the blitzed onion mix  and sauté on a medium heat.

    When the onions are lightly browned, add the chicken and fry everything well. (If you are making the veggie options just skip to adding the tomatoes)

    Blitz the tomatoes in the food processor you used earlier (no need to clean it beforehand) Add the tomatoes and tomato paste to the pan and mix everything. Add the powdered spices and continue to mix, till the sauce darkens and thickens. 

    (If you are making the veggie option, then add in the peas now) 

    Mix  in the dried fenugreek and the creme fraiche. Add the stock, bring to a simmer . Cover and cook for 20 mins till chicken is cooked and the flavours have deepened. 

  3. If you are using paneer instead of chicken, just fry the pieces lightly while the peas and sauce are cooking. Add it to the sauce before serving. 

    Let the chicken rest for 10 mins or more. Then heat gently, test for lemon juice and add if needed. It should have a creamy, tangy flavour. 

    Garnish with coriander. 

    Service with rice, yoghurt raita, a side of vegetables (we had french beans with potatoes) and some naan bread. 

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