Fenugreek Chicken

Name: Fenugreek Chicken (Methi Murgh)
Prep time: 15 min
Cook time: 4 h 5 min
Total time: 4 h 20 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp vegetable oil; 1 medium onion, chopped; 2 garlic cloves, minced, divided; 2 tsp minced ginger, from one ¾" piece, divided; 1 tbsp garam masala, divided; 1 tsp turmeric, divided; 1 lb boneless skinless chicken thighs, cut into 1" pieces; 1½ cup frozen chopped fenugreek leaves; 1 (14.5 oz) can diced tomato, undrained; ½ cup plain Greek yogurt; ¾ cup basmati rice

Fenugreek Chicken is an Indian curry where boneless chicken thighs are slow-cooked in a spiced yogurt sauce infused with fresh fenugreek leaves, delivering celery-fennel notes without requiring advance marination.

🌍Indian 🏷️Chicken 🏷️Fenugreek 🏷️Methi murgh 🏷️Slow cook 🏷️Curry

Total

4h 20m

Servings

4

Difficulty

Hard

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 tbsp vegetable oil
1 medium onion, chopped
2 garlic cloves, minced, divided
2 tsp minced ginger, from one ¾" piece, divided
1 tbsp garam masala, divided
1 tsp turmeric, divided
1 lb boneless skinless chicken thighs, cut into 1" pieces
1½ cup frozen chopped fenugreek leaves
1 (14.5 oz) can diced tomato, undrained
½ cup plain Greek yogurt
¾ cup basmati rice

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Instructions

1
In a Suvie pan, stir together vegetable oil, onion, and half of the garlic, ginger, garam masala, turmeric, and ½ tsp salt. Insert pan into Suvie and broil for 10 minutes, stirring halfway through, until onions are soft. Do not fill reservoir before broiling.
2
During the broil, pat chicken dry. In a large bowl, mix remaining garlic, ginger, and garam masala with yogurt and 1 tsp salt. Add chicken and use your hands or a spoon to completely coat the chicken. Stir in fenugreek leaves and tomatoes with liquid.
3
When the broil has finished, remove pan from Suvie and divide onion mixture between two pans. Divide chicken mixture between pans, stir to incorporate, and insert into top zones of Suvie. Place basmati rice in starch pan with ½ tsp salt. Fill reservoir, input settings, and cook now or schedule. My Cook > Slow Cook & Starch Settings High, 4 hours Starch: 15 minutes
4
After the cook, remove pans from Suvie and season to taste with salt. Divide rice between 4 bowls, spoon fenugreek over chicken, and serve.

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Tips & Notes

Pro tips

Cut chicken into uniform 1-inch pieces so they cook evenly and tenderize without drying out.
Stir in Greek yogurt off heat or over very low heat to prevent curdling; whisk a few tablespoons of warm curry into the yogurt first, then add to the pot.
Frozen fenugreek leaves thaw and release their flavor faster than fresh; no need to thaw separately.
Taste and adjust garam masala and turmeric at the end—slow cooking mellows spices, so you may need to bump seasoning before serving.

Substitutions

Plain Greek yogurt → full-fat plain yogurt or sour cream (adds tang; use same quantity)
Frozen fenugreek leaves → 2–3 cups fresh spinach or Swiss chard (texture substitute; flavor will differ)
Garam masala → 1 tsp cumin + ½ tsp coriander + ¼ tsp cinnamon (approximation only)
Vegetable oil → ghee or coconut oil (optional; deepens Indian flavors)

Storage & make-ahead

Refrigerate in an airtight container up to 3 days. Reheat on the stovetop over medium-low heat or in a microwave, stirring often to prevent scorching.

Common Questions

Can I use chicken breast instead of thighs?

Yes, but thighs stay moister during slow cooking. If using breast, reduce cooking time by 5–10 minutes to prevent drying.

What if I can't find fresh or frozen fenugreek leaves?

Dried fenugreek leaves (kasuri methi) work in a pinch—use 1–2 tsp instead of 1½ cups frozen, added near the end of cooking. Spinach is a texture substitute but lacks the distinctive flavor.