Murgh Kasuri (Kasoori) – Indian Fenugreek Chicken Curry

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!

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Perhaps you reached here wondering ‘What is kasoori methi?’

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 use in Kasuri Methi Chicken Curry recipe

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?

We used to always wonder how to use kasuri methi in chicken curry till Kanta showed us how to cook it. 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.

When to add kasuri methi while cooking the chicken gravy? It’s always at the end. Once the chicken has cooked, open the pressure 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 fully cooked. Don’t add it earlier or it will get bitter.
• Don’t add too much methi or it will get bitter.
• Serve with fruity homemade pineapple wine or a fizzy wine soda.
• You might like this recipe for my dad’s pineapple chicken curry or pineapple chicken roast.

FAQs About Kasuri Methi Chicken Recipe

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