Kasuri Methi Chicken Curry | Chicken Curry Recipe With Dried Fenugreek Leaves

 Kasuri methi chicken curry is a delicious Indian style chicken curry recipe where chicken is cooked in thick cashew nuts gravy and dried fenugreek leaves are added to enhance the flavour of the curry. Kasuri methi is dried fenugreek leaves which are used as a spice in Indian cuisine. Dried fenugreek leaves has a bitter but addictive taste. Kasuri methi is generally added in Indian curries and parathas (a type of Indian bread)  for its strong aroma and distinctive flavour. 

Serve kasuri methi chicken with rice, roti or naan. 

 Methi Chicken Curry | Chicken Curry Recipe With Dried Fenugreek Leaves 

📎Course : Main Course 

📎Cuisine : Indian

🔪Preparation Time : 20 minutes

♨Cooking Time : 30 minutes

🕞Total : 50 minutes

🍴Servings : 2-3

INGREDIENTS:

For Marination :

• 500 gms of chicken cut into pieces 
• 1 tbsp ginger garlic paste 
• 1/2 tsp turmeric powder 
• 1/2 tsp cumin powder 
• 1/2 tsp coriander powder 
• 1/2 tsp red chilli powder 
• 1/2 tsp garam masala powder 
• 1/2 tsp salt 
• 1/2 cup curd 

For gravy :

• 2 cardamoms, 2 cloves and a small piece of cinnamon 
• 1/2 tbsp ginger garlic paste 
• 2-3 chopper red onion 
• 1/4 cup cashew nuts 
• 2 chopped green chillies 
• 1/2 tsp turmeric powder 
• 1/2 tsp cumin powder 
• 1/2 tsp coriander powder 
• 1 tsp red chilli powder 
• 1/2 tsp garam masala powder 
• 1/4 cup cream 
• 1/4 cup kasuri methi 
• 1 bay leaf 
• 3-4 tbsp of oil 
• Salt to taste

METHOD:

1. Wash chicken pieces under running water. 
2. In a bowl take chicken pieces. Add ginger garlic paste, turmeric powder, cumin powder, coriander powder, garam masala, red chilli powder and salt. Mix well.  Add curd and mix well. 
3. Rest the marinade in refrigerator for half an hour.

1. Soak cashews in water for 10 minutes. 
2. Heat 1 tbsp of oil in a pan. Add cardamon, clove and cinnamon stick. 
3. When crackling add ginger garlic paste and chopped onions. Fry till translucent. 
4. Add chopped green chillies. 
5. Add turmeric powder, cumin powder, coriander powder, red chilli powder, and salt. Mix everything well and fry till oil separates. 
6. Remove from heat and in a blend into a smooth paste together with cashews. Keep aside. 

1. In a bowl soak kasuri methi in hot water. 
2. Add pinch of salt. Keep aside. 

1. Heat oil in a pan.
2. Take out the chicken from the refrigerator. Fry chicken pieces till light golden brown. Drain and keep aside.
3. In the remaining oil add bay leaves. Pour everything from the blender. 
4. Add fried chicken pieces. Mix everything well. 
5. Add salt.
6. Add 2 cups of water and cook it covered until done. Add more water if required. 
7. Drain water from kasuri methi and add to the gravy. 
8. Add cream and mix well. 
9. Add garam masala 5 minutes before removing from heat. 
10. Remove from heat and serve hot with rice, roti or naan.