1. Heat the oil in a pot over high heat. Add the Tempering Spices and fry until start to turn medium brown. Do not let the spices burn. Reduce the heat to medium. Add the onions and fry until they turn brown. Add the turmeric, red chile powder, coriander, green chiles, ginger and garlic. Fry for a minute to release the flavors.

2. Add the chicken pieces to the pot. Cook for about 5 minutes turning the chicken so it cooks evenly. Add the fenugreek leaves. After a minute add the salt, yogurt and a 1/4 cup of water. Stir. Reduce the heat to low. Cover the pot and let the curry simmer for another 10 to 12 minutes, until the chicken is cooked through.

3. Sprinkle the Garam Masala into the pot. Adjust the salt, if necessary. Stir and cook for about 4 more minutes. Garnish with the chopped cilantro. 


- Serve with plain basmati rice or chapatti. 


1 1/2 lb boneless chicken, cut into small bite-sized pieces

3 Tbs oil

2 large onions, thinly sliced

1/2 tsp turmeric

1/2 tsp red chile powder

1 Tbs ground coriander

3 green chiles, minced

2 inch piece ginger, minced

3 cloves garlic, minced

1 packed cup fresh fenugreek leaves, chopped

1 tsp salt

1/2 cup plain yogurt, lightly whipped with a fork

1 tsp Garam Masala

2 Tbs cilantro leaves, chopped

Tempering Spices:

2 bay leaves

6 green cardamom pods

1 black cardamom pod

3 cloves

1 inch piece cinnamon stick

¼ tsp whole black peppercorns

½ tsp cumin seeds 

Fenugreek Chicken Curry [Indian Chicken recipe]

This is a delicious chicken dish that is full of flavor without being heavy or high in calories. Traditionally chicken pieces with the bones would be used in this dish but I find it easier and more convenient to use boneless. Since it is not hot, it can be enjoyed by everyone. Serve with plain rice or chapatis.