Methi Butter Chicken Recipe/Methi Murgh Makhani Recipe

Yeah You heard it right Methi /fenugreek leaves with butter chicken it taste just too yumm..Last month as it was wedding season and so many family functions we were tired of eating chicken mutton and other non veg items I brought a big bundle of methi for methi matar and theplas.
 I was still left with a small bunch of methi thought of adding it to the chicken..I had already tried methi chicken before and had no curds to make it again..I had some marinated chicken chunks so  i just tossed it in a grill pan and made a gravy and added fenugreek/methi to it...I did not add any cashew paste or poppy seeds paste but still this butter chicken was simply amazing

This the best way you can feed your fussy kids leaf veggies..methi enhances the taste of the chicken and gives a nice flavour.. This is a quick version of butter chicken  I have ground the onions and tomatoes together  to save time and added malai instead of fresh cream.I made it thrice in a week  and it tasted better everytime.
 It goes really well with naan but i enjoyed with theplas...So do try this very yummy Methi Butter Chicken

for the chicken marination
300 gms chicken breast
1 tsp ginger garlic paste
1 tsp red chilli powder
1/2 tsp lime juice

A small bunch of methi/fenugreek leaves
2 big tomatoes
1 onion sliced
2 bay leaves
1 tsp chilli powder/mutton masala
1 tsp garam masala powder
1/2 tsp sugar
2 tbsp fresh cream/malai
2 tbsp butter
2 tbsp oil


  • Cut the methi and wash it keep it aside
  • Marinate the chicken for 20 min with the ingredients listed and toss it on a non stick or grill pan till done.
  • Heat a pan add 1 tsp oil ,Saute the onions till it turns golden 
  • Grind the onion and tomatoes together to a puree.
  • In the non stick kadhai add 2 tbsp oil once hot add bay leaves then add the ground onion and tomato paste
  • Fry well on medium flame till oil separates
  • Then add chilli powder salt and garam masala powder,mix well
  • Add sugar to balance the tang from the tomatoes.
  • Add  chopped fenugreek/methi and add about 3/4 -1 cup water /as needed  cook with the lid covered for 6-8 minutes
  • Open the lid and add the chicken mix well let it boil for few minutes
  • Then add garam masala powder, give it a stir and switch the flame off and  lastly add cream and butter
  • Serve hot with naan/jeera rice/any pulao or rotis.

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  1. What a deep color! The chicken looks fantastic! And I'm sure methi adds to the flavor!

  2. chicken looks so buttery and rich

  3. This dish is so lovely, vibrant and I love the big bold flavours.

  4. Fabulous ur recipes ....

  5. methi chicken looks so tempting baby :) beautifully done :)

  6. Loved the colour and texture of the gravy.I am sure adding methi was very good idea for aroma and taste.

  7. Gravy color looks so appetizing.. I can smell the butter and flavours

  8. Hello whenever I used methinks it has tasted little bitter...can you please suggest...and if I want more gravy...

  9. I can smell it :-) Looks so flavorful and YUM!

  10. Ah so tempting and flavorful!!!

  11. Methi (fenugreek) is MY favourite Indian Spice!!! Yum!

  12. never tried this version...I believe methi will give an exotic taste to the dish

  13. I've had methi with chicken but your variation in chicken butter masala is fantastic! Just look at the colour! Would love to have a go at this!

  14. Gravy looks delicious..super colour!

  15. Love the flavour of methi in any gravies. I am sure this gravy tastes awesome.

  16. I will definitely recreate thus recipe in to veg version