Fenugreek Chicken



Serves 3

  • Active Prep Time: 15 mins
  • Cooking Time: 30 mins
  • Total Time: 45 mins

A fragrant Indian chicken dish.



  1. Heat oil in a pan. Test temperature by throwing in a few black cumin seeds. When the seeds sputter, add 1 tsp black cumin seeds and 10 curryleaves.Fryfor30 tsp turmeric and salt.
  2. Add crushed/pureed tomatoes.
  3. Add spices. If fresh fenugreek leaves are not available, crush fenugreek seeds in a mortar and pestle. Try to avoid pre-ground fenugreek powder as it will not be as aromatic.
  4. If you wish to have a smooth gravy, remove mixture from the heat, let cool, puree in a blender or food processor and return to the heat.
  5. Add chicken breast and cook. Reduce gravy to desired consistency.
  6. Once chicken breast has cooked, mix in mango powder. This is probably heretical – mango powder is often used as a substitute for tomato in Indian cooking but I don’t think the two are ever used together. But I think the mango powder adds a nice tanginess.
  7. Add tomato paste and fenugreek if desired to amplify umami and aroma.
  8. Remove from the heat, let cool a bit and mix in the yogurt. Be careful! If the food is too hot the yogurt may curdle.

Recipe Info

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