Methi Chicken (Fenugreek Chicken Curry)

By using lean chicken breast and low-fat yogurt with aromatic kasuri methi, this dish delivers an authentic Indian curry flavor with high protein and minimal added fat.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 800 g chicken breast, cubed · 896 kcal in the whole recipe
• 2 medium onions (220 g), finely chopped · 88 kcal in the whole recipe
• 2 medium tomatoes (260 g), diced · 47 kcal in the whole recipe
• 150 g low-fat yogurt · 60 kcal in the whole recipe
• 1 tbsp minced fresh ginger (12 g) · 10 kcal in the whole recipe
• 4 cloves garlic (16 g), minced · 24 kcal in the whole recipe
• 1 tbsp ghee (13 g) · 114 kcal in the whole recipe
• 2 tbsp dried fenugreek leaves (kasuri methi)

Method

1. In a bowl, marinate cubed chicken breast with low-fat yogurt, half of the minced ginger, half of the minced garlic, turmeric, and a pinch of salt for 15 minutes.

   

2. Heat ghee in a deep pan over medium heat, add chopped onion, and sauté until golden brown before adding the remaining ginger and garlic.

   

3. Stir in diced tomato along with ground cumin, coriander, and chili powder, cooking until soft and the oil separates slightly.

   

4. Add the marinated chicken breast to the pan and sear for 5-6 minutes; pour in 100 ml of water, cover, and simmer on low heat for 10 minutes.

   

5. Crush the dried fenugreek leaves (kasuri methi) between your palms, stir into the chicken curry with garam masala, and simmer for another 2 minutes before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.