Chicken with fenugreek leaves (Methi chicken) from Ammu: Indian Home Cooking to Nourish Your Soul (page 152) by Asma Khan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cashew nut and raisin Bengali pulao (Sada pulao); Chickpea pulao (Channa pulao)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • janet_x28jp9 on April 02, 2026

    Love this recipe. Very straightforward to make and very delicious.

  • klipper on July 16, 2023

    Wonderful - it’s like the best flavours of a Murgh Makhani without all the butter & cream. It’s quicker, too! I ended up doubling the amount of methi, as I love its earthy flavour and the depth it brings. Huge hit with the family.

  • TrishaCP on December 22, 2022

    I had to make some adjustments (no onions) due to current dietary restrictions, but I thought this was incredibly delicious. There was just the right amount of fenugreek to perfume but not overwhelm the dish. I used ground byadgi chile and whole sannam chiles and I thought the heat level was perfect.

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