Methi Chicken

I am a hardcore non vegetarian. And I love the fact that 1 chicken can be made in so many endless ways. Chicken is a family favourite and so I keep trying new recipes to bring some variety.

Methi Chicken is the most commonly made dish at home and I have actually learnt this recipe from my mother in law. The first time I saw her make this, I loved it as it does not have coconut in it. Though coming from the coastal side of Maharashtra, I was surprised she didn’t use coconut in this one. Those belonging to the coastal region of India very well know that coconut is an integral part of their food.

This recipe is so frequently made that it didn’t really strike to me that I should note it down. But I have been receiving a lot of messages requesting this one and hence noting it down today.

Its an absolute no drama easy peasy recipe.


1/2 kg chicken

3 onions medium sized

1 tomato

2 tbsp Oil + 1 tsp

2 tsp Chilli powder

1tsp Garam masala

1tsp Coriander powder

1 tbsp Ginger garlic paste

1tbsp Kasuri Methi or 1/2 – 1 cup fresh Methi

Salt to taste


Roughly chop 2 onions.

In a pan take 1 tsp oil and fry the chopped onions until they turn brown. Remove n let them cool. Then coarsely grind the onions.

Add 2 tbsp oil to the pan. If you have fresh Methi then cut n add to the oil or else add 1 sp Kasuri Methi.

Stir and add 1 finely chopped onion. Let the onion cook until translucent.

Add 1 finely chopped tomato, ginger garlic paste, coriander powder, chilli powder and garam masala. We love it spicy at our place 😋 You can adjust the spice to your taste.

Mix it well then add the grinded onion to it and mix well.

Add chicken, salt and half cup water, cover the pan with a lid and let it cook on low flame. Garnish with fresh methi.

Tastes best with Rice flour Bhakri or Chapati.


Always cook Chicken on a low medium flame. This helps the chicken to cook nicely retaining the juices and not making it too dry.

You can also use store tomato paste instead of chopped tomato. It enhances the taste further.

Kasuri Methi is definitely an option but if you use fresh methi it takes the dish to a different level.


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