Murgh Kasuri (Kasoori) – Indian Fenugreek Chicken Curry

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5 out of 5 Stars!

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.

Fresh chicken, love the neck.
Fresh chicken, love the neck

Dice the onions, tomatoes, ginger, garlic, green chilies, pudina leaves, coriander, and fresh coconut, and keep ready.

Onions, tomatoes, and spices.
Onions, tomatoes, and spices
You also need fresh coconut.
You also need fresh coconut

In a mixer, grind the fresh coconut to a paste, adding a little water to it.

Grind the fresh coconut.
Next grind the chopped onions, ginger, garlic, green chilies, mint leaves, and fresh coriander to a paste as well. Separately, grind the tomatoes to a paste too.
Grind the onions too.
Grind the onions too
Paste with chillies.
Paste with chillies
All the paste mixtures.
All the paste mixtures

Keep your dry spices ready for when you start cooking on the flame.

Traditional Indian spice dabba.
Traditional Indian spice dabba aka box
Add spices.
Add spices
Spices for the methi chicken.
Spices for the methi chicken

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.

Add the spices to the cooker.
Add the spices to the cooker

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.

Next comes the green mix.
Next comes the green mix

Then add in the red chili powder, coriander powder, and turmeric powder and stir it in. Allow this mixture to come to a boil.

Add the spices.
Add the spices
Allow to cook
Allow to cook
See it bubble and splatter.
See it bubble and splatter

Finally, add the chicken pieces and mix well. Close the cooker lid and cook on a medium flame for about 10 mins.

Add the chicken.
Add the chicken
Stir the chicken curry.
Stir the chicken curry

Once cooked, open the cooker lid and sprinkle the hot curry with the dried kasuri methi leaves and allow it to be absorbed.

Dried kasuri methi.
Dried kasuri methi

And just like that your kasuri methi chicken curry is ready! Serve with rice or roti and also a nice salad on the side.

Chicken curry made with kasuri methi.
Chicken curry made with kasuri methi
Kasuri methi chicken curry.
Kasuri methi chicken curry
Chicken curry with dried fenugreek leaves.
Chicken curry with dried fenugreek leaves

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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Kasuri methi chicken curry.

Murgh Kasuri (Kasoori) – Indian Fenugreek Chicken Curry

Sarah
Kasuri methi chicken curry is an Indian chicken dish made with dried fenugreek leaves. Fenugreek chicken curry.
5 out of 5 Stars!

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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dinner, Lunch, Main Course, Side Dish
Cuisine Indian
Servings 8 Servings
Calories 285 kcal
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Gluten free icon on Abbysplate website.
No added sugar icon on Abbysplate website.
Poultry icon on Abbysplate website.

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

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)

Calories: 285kcal | Carbohydrates: 16g | Protein: 14g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 690mg | Potassium: 571mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1638IU | Vitamin C: 24mg | Calcium: 72mg | Iron: 2mg

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.

Pinterest image of Indian kasuri methi chicken curry.
Pinterest image of how to make Indian chicken curry with Fenugreek Leaves.

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