Saturday, November 5, 2016

Kasoori Methi Chicken Curry (Fenugreek Flavoured Chicken)

Winters are setting in. So, I finally get in the mood to blog again. this week I made the Kasoori methi Chicken curry that is a big favorite in my house. It's pretty easy to make and taste so yummy with bread/ rotis.

Kasoori methi is none other than dried fenugreek leaves that are easily available all over India in grocery stores and Indian stores overseas. Even a paste of fenugreek leaves can be used instead. If you do not find kasoori methi at all, just make this chicken curry without it. However, I love adding this spice for the lovely aroma.

Also, this gravy is white in color. So, no turmeric.


Chicken: 500 gm (cut into medium size pieces)
Curd/Dahi/Yoghurt: 1/2 cup + 2 tablespoons
Ginger-garlic paste: 1 teaspoon
Crushed black pepper: 1 teaspoon
Shukno lonka/dry red chilli: 1
Kasoori methi: 1 and a half teaspoon
Salt to taste
Chilli powder/ cayenne pepper powder: 1/2 teaspoon
Onion (chopped): 3 medium ones
Tomato (chopped): 1 (optional)
White oil (any refined oil): 1 tablespoon
Milk: 1 cup
Ghee/butter: 1 teaspoon


1. Take the chicken pieces in a bowl. Add the curd, half teaspoon ginger garlic paste, crushed black pepper, salt. Mix well and keep the marinated chicken in the fridge for 2 hours.
2. After 2 hours take out the chicken and let it come to room temperature. Heat oil in a wok/kadahi. When oil is hot, add the red chili and kasuri methi. Once you get a lovely aroma of the methi, add the chopped onions and stir fry. The onions should become transparent. Do not over-fry. Add chopped tomatoes (if using) and half teaspoon of ginger-garlic paste. Fry for a minute.
3. Add the marinated chicken along with the marinade. Just dunk everything into the wok.
4. Mix well and add chilli powder + salt to taste.
5. Add milk and let the gravy come to boil. Make sure that you do not add any turmeric because this is a white gravy.
6. Now keep on low flame and cook covered. Occasionally, open the cover and stir the gravy so that the meat does not stick to the bottom of the pan. Add some more water/milk if needed.
7. Once the chicken is cooked and tender turn off the gas. Garnish with a teaspoon of ghee and a teaspoon of kasoori methi. Serve not with rotis/ parathas. :)