Start by cleaning the chicken thoroughly. If you’ve got fresh chicken from the market, ensure it’s properly washed and drained. Set it aside for now. For the fenugreek leaves, pluck the leaves off the stems, wash them thoroughly to remove any dirt, and let them dry. Roughly chop the leaves. Don’t chop them too finely; keeping them slightly coarse enhances the texture of the dish. Alternatively, you can leave the leaves whole if you prefer.

Place a large pan on medium heat. Add 4 tablespoons of mustard oil and 2 tablespoons of ghee. The ghee is optional, but it adds a rich flavor to the dish, so I highly recommend it. Let the oil heat until it’s hot enough to release a slight smoke.

Once the oil is hot, add 1 teaspoon of cumin seeds and let them splutter. Then, add 2 bay leaves, broken into pieces. At this stage, you can also add a pinch of asafoetida (hing) if you like. It adds a subtle, earthy aroma.

Next, add 2 finely chopped onions to the pan. If your onions are small, you can use 3-4 instead. Stir them well and fry them until they turn golden brown. This step is crucial as the caramelized onions will form the base of the gravy.

Once the onions are golden brown, add 2 tablespoons of garlic-ginger paste. Stir it well and let it cook for about a minute or until the raw aroma disappears.

It’s time to add the dry spices. Add:

½ teaspoon of turmeric powder.

2 teaspoons of Kashmiri red chilli powder (or mix with regular red chilli powder for a balance of colour and heat).

2 tablespoons of coriander powder.

1 teaspoon each of black pepper powder and cumin powder.

Mix these spices well and let them cook for about 30 seconds to release their flavors.

Add 1 small tomato (or half a large one) to the pan. Don’t add too much tomato, as it might overpower the fenugreek flavor. Stir and let the tomato soften and blend into the spices. You can mash it slightly for a smoother texture.

Add 1 tablespoon of chicken masala mixed with garam masala. If you don’t have chicken masala, just use garam masala. Sprinkle in 1 tablespoon of kasuri methi for an extra aromatic kick. Mix everything thoroughly.

Now, add the cleaned chicken pieces to the pan. Mix well to coat the chicken evenly with the spice mixture. Fry the chicken for about 10 minutes, stirring occasionally. This helps the chicken absorb the flavors.

Once the chicken is nicely coated and cooked with the spices, add salt to taste. Stir well and continue frying for a few more minutes.

Whisk 1 cup of curd and add it to the pan. If you prefer, you can use lemon juice instead of curd. However, curd gives the dish a creamy texture and a slight tang that complements the fenugreek leaves beautifully. Mix the curd thoroughly with the chicken and spices.

Now, it’s time to add the star ingredient—fenugreek leaves. Add the roughly chopped leaves to the pan and stir well. The leaves will release their natural juices, adding moisture to the dish. There’s no need to add extra water unless the chicken becomes too dry. If needed, you can add a small splash of water to adjust the consistency.

Lower the heat, cover the pan with a lid, and let the chicken simmer for about 15-20 minutes. Stir occasionally to ensure it doesn’t stick to the bottom. By the end, the chicken should be tender, and the fenugreek leaves should be well integrated into the gravy.

Once the chicken is fully cooked, adjust the gravy’s consistency to your liking. If you prefer a thicker gravy, cook it uncovered for a few more minutes. Finally, garnish with fresh coriander leaves and a tablespoon of butter (optional) for a glossy finish.

Serving Suggestions: 

Your flavorful Fenugreek Chicken is now ready to serve! This dish pairs beautifully with:

Roti or Paratha

Steamed Rice

Jeera Rice

Puri or Naan

The rich, creamy texture of the gravy combined with the earthy aroma of fenugreek makes this dish an absolute crowd-pleaser.

I hope you enjoy this recipe as much as I do. It’s a perfect blend of spices and herbs that’s sure to impress your family and guests. If you try it, please let me know how it turned out in the comments.