Kasuri methi chicken curry is a delicious Indian chicken dish made with dried fenugreek leaves. It’s served with rice or roti and salad for a complete meal!
Kasuri methi is used as a herb in many Indian dishes. It is basically dried fenugreek leaves or kasuri methi as we call it here locally. And although methi is bitter, it really has an addictive taste. It is known for the warmth that it gives the body and is especially good in the monsoons and wintertime. This Indian methi chicken curry is delicious, healthy, and flavourful and is not that difficult to make.
Our aunt’s cook Kanta makes it for us quite often. Go on and try this easy-to-make kasoori methi chicken curry recipe at home and let us know how it turned out!
What Ingredients Do You need For Kasuri Methi Chicken Curry?
Chicken (cut in pieces), onions, tomatoes, green chilies, garlic, ginger, pudina or mint leaves, fresh coriander, fresh coconut, coriander powder, red chili powder, turmeric powder, star anise, cinnamon sticks, bay leaf, cardamom pods, cloves, oil, salt and last but not the least, of course you need kasuri methi.
How to Cook Chicken Curry with Dried Fenugreek leaves?
To make this delicious fenugreek chicken curry, you should start with grinding the fresh ingredients to make a paste, or different pastes. Then wash the chicken pieces and keep them aside.
Dice the onions, tomatoes, ginger, garlic, green chilies, pudina leaves, coriander, and fresh coconut, and keep ready.
In a mixer, grind the fresh coconut to a paste, adding a little water to it.
Keep your dry spices ready for when you start cooking on the flame.
In a cooker, heat the oil and add the spices; cloves, cinnamon, elaichi, star anise, and bay leaves and allow them to fry a little.
Next add coconut paste, tomato paste, and then the onion, chili, garlic, and ginger paste. Allow this to cook for a while until you get a nice aroma.
Then add in the red chili powder, coriander powder, and turmeric powder and stir it in. Allow this mixture to come to a boil.
Finally, add the chicken pieces and mix well. Close the cooker lid and cook on a medium flame for about 10 mins.
Once cooked, open the cooker lid and sprinkle the hot curry with the dried kasuri methi leaves and allow it to be absorbed.
And just like that your kasuri methi chicken curry is ready! Serve with rice or roti and also a nice salad on the side.
Cooking Tips & tricks
- Grind the fresh ingredients to make a paste.
- Add water when grinding the fresh coconut to a paste. It helps grind faster and not ruin the mixer blades.
- Add the spices to the curry as whole pieces, they do not need to be ground.
- Sprinkle the kasuri methi on the chicken curry when it is cooked.
FAQs About Kasuri Methi Chicken Recipe
How long can you store Kasuri Methi Chicken Curry?
Kasuri Methi Chicken Curry can be stored in the refrigerator in a covered vessel for a few days and in the freezer in an air-tight container for up to 3 months.
What is Kasuri Methi?
Kasoori methi or kasuri methi is dried fenugreek leaves that is used as a herb in many Indian dishes. You can purchase it here.
What other recipes can I use Kasuri methi in?
Kasuri Methi can also be used to make methi parathas, methi thepla, aloo methi sabji, methi malai matar, and so much more.
Other Recipes you may like
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- Kachumber – Indian Onion-Tomato-Cucumber Salad
- Indian Cottage Cheese (Paneer) Appetizer
- Mom’s Easy Masala Potato Fry
- Indian Butter Beans Curry (Mota Vaal Curry)
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Murgh Kasuri (Kasoori) – Indian Fenugreek Chicken Curry
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Ingredients
- 1 Kilogram Chicken Cut in pieces
- 3 Tablespoon Oil
- 2 teaspoon Salt Add more if required.
- 3 Tablespoon Kasuri Methi
Coconut Paste
- 200 ml Water
- 100 grams Fresh Coconut
Tomato Paste
- 5 Tomatoes
Chilli Onion Paste
- 50 grams Fresh coriander
- 5 Onions
- 2 Green Chilies
- 10 Garlic Cloves
- 2 inch Ginger
- 50 grams Mint Leaves
Dry Spices – Add To Curry
- 4 Cloves
- 1 inch Cinnamon stick
- 2 Bay leaves
- 2 Cardamom Pods
- 1 Star Anise
- 1 tsp Turmeric Powder
- 3 tsp Red Chili Powder
- 3 tsp Coriander Powder
Instructions
- Wash the chicken pieces and keep them aside for later. If you haven't already got cut pieces, cut them into medium or large pieces.
- Dice the fresh ingredients into cubes or smaller pieces and then grind to a paste. (You can grind all the ingredients together, or grind them separately liek our maid does.)
- Heat oil in a pressure cooker and then add the spices, i.e. the cloves, cinnamon, bay leaves, star anise and cardamom pods.
- Allow them to heat for about 2 minutes and add in the ground paste and mix well.
- Add the red chili powder, turmeric powder, and coriander powder, stir in and cook for about 3 minutes.
- Allow this mixture to come to a boil and then add the salt and chicken pieces.
- Close the cooker lid and cook in the pressure cooker for about 10 more minutes.
- Once cooked, open the cooker lid and sprinkle the kasuri methi over the hot chicken curry.
- Close the lid and allow the kasuri methi to be absored.
- Serve with rice or roti and a salad!
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Notes
- Add water when grinding the fresh coconut to a paste. It helps grind faster and not ruin the mixer blades.
- All the fresh ingredients should be ground to a paste.
- Add the spices whole to the curry, they do not need to be ground.
- Sprinkle the kasuri methi on the chicken curry once you open the cooker and close it till it gets absorbed.
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Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
