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Methi Chicken | How to cook Lasooni Methi Chicken

Methi Chicken or lasooni methi chicken curry is a rich and luscious chicken curry flavoured with methi dana (fenugreek seeds) and lots of garlic. A total flavour bomb. This garlicky fenugreek chicken curry is just like a party in your palate and is perfectly paired with luchi (puffed fried bread), roti or basmati rice.
Prep Time10 mins
Cook Time45 mins
Marination1 hr
Total Time55 mins
Course: Main Course, Side Dish
Cuisine: Bengali, Indian
Keyword: chicken curry with fenugreek, easy methi chicken recipe, lasooni methi chicken, Methi chicken, methi chicken bengali style, methi chicken south indian style


For marination

  • 800 gms Chicken (I used chicken legs, but you can use curry cut as well.
  • 2 large Onions sliced
  • 1 1/2 tbsp Ginger-Garlic paste
  • 2 tbsp Yogurt
  • 3 tbsp Vinegar
  • 2-3 Green Chillies slit
  • 1 tbsp Chilli powder (or as per taste)
  • 1/2 tsp Turmeric powder
  • Salt as per taste
  • 2 tbsp Mustard oil/veg oil/sunflower oil

For the curry

  • 1 Onion sliced
  • 6-7 large garlic cloves sliced
  • 1 Bay leaf
  • 1/2 tsp Methi seeds (fenugreek seeds)
  • 1 stick Cinnamon
  • 3-4 green cardamom
  • 5-6 cloves
  • 1 tsp sugar
  • 3 tbsp Mustard oil/ veg oil /sunflower oil I used mustard oil
  • handful Coriander leaves chopped


  • In a large bowl, put all the ingredients under marination and mix everything well with hands. 
  • Keep aside for an hour or 2. If possible keep it marinated in the fridge overnight.
  • Heat a thick bottomed pan on medium heat, then add the mustard oil (if using mustard oil then let the oil heat up to a smoking point and then reduce the heat).
  • When oil is hot add the bay leaf, slightly crushed cinnamon, cardamom and cloves. When you get the beautiful aroma then add the methi seeds.
  • When the methi seeds sizzles, add the sliced garlic and fry for few seconds until the golden( make sure it doesn't burn) then add the sliced onions and fry until translucent. 
  • Now pour in the marinated chicken along with the marination and keep on sautéing on medium heat, stirring continuously. The chicken will release lot of water.
  • Cook it uncovered for 15-20 minutes till the chicken is almost done and the oil separates from the masala. 
  • Add half cup of warm water and mix everything well. Check for the seasoning, add salt and sugar if required. 
  • Cover and cook on low heat for another 10-15 minutes.
  • When the chicken is completely cooked, crank up the flame and fry the chicken till its semi dry and tou see oil separating from the gravy. 
  • Garnish with Coriander leaves and serve it with luchi, roti or rice.


I used mustard oil but you can also use sunflower oil or vegetable oil as well.
I used white wine vinegar.