Kasoori Methi chicken curry or chicken curry with fenugreek is a moderately spiced, scrumptious chicken recipe. A super quick recipe that will definitely leave you and your guests impressed. If you are bored with your same good old chicken recipe, then this is a must try. This recipe is a family favorite. This recipes requires no prior marination and hence it can be ready in a jiffy. You have to try it to believe it.
What is Kasoori Methi?
Kasoori methi (or kasuri methi) is made from dried fenugreek leaves. Kasoori Methi originated in a place called Kasoor (now in Pakistan)Fenugreek is a plant that’s used in many cooking cultures stretching from the Mediterranean to India. It’s notably used in Turkish, Persian, Egyptian, Ethiopian, and Yemeni cooking. Kasoori Methi originated in a place called Kasoor (now in Pakistan).
For this version, I have specifically used Dried Fenugreek leaves/ Kasoori Methi. I had always had this misconception that anything cooked with methi will be bitter. And why not?? My first encounter with methi was when my mother had made methi ke ladoo. Ladoo being my favourite I had eaten a big bite only to have the bitter taste in my mouth. However, over the years, I have begun to love methi. Be it methi paratha, methi sabzi, and even this methi chicken, and sometimes I even use methi seeds while tempering. But I am yet to find my peace with Methi ke ladoo ??
I had Methi chicken during our brief stay in Coimbatore, Tamil Nadu. I was hesitant to try it, but when I had my first bite of this delectable curry; it was a bounty of food, each bite more delicious than the last. And I knew I had to make this at home.While the internet is filled with recipes of chicken with fresh Methi leaves, I made this my version of Kasoori Methi Chicken. And it was an instant hit. I just can’t stop raving about this scrumptious recipe.
But feel free to use fresh Methi leaves if it is easily available. For 1kg chicken you can add 2 cups of chopped Methi leaves.
I have used boneless chicken to make this recipe but you can use chicken with bones too, but the cooking time will vary.
The addition of fenugreek/Methi to the chicken is what gives it an earthy flavor and a great taste to the recipe which takes this dish to a different level. Kasoori Methi has a distinctive flavor and boasts the flavor and taste of the chicken. But careful on addition of Kasoori Methi. Read the notes given below. The tomatoes and the curd give it a slight tangy flavor which balances the Methi flavor. This recipe is a moderately spiced recipe. However you can adjust the spice level according to your taste. Since it isn’t made in cream unlike other recipes this is light on the stomach. It is a one pot recipe too. Also don’t let the ingredient list intimidate you. The recipe is much easier than you think.
NOTES ON USING KASOORI METHI
- Soak the required amount of Kasoori Methi in a bowl of water atleast 15 minutes before making it.
- Kasoori Methi has a strong flavor and taste which can overpower the dish and make it bitter. Add the Kasoori Methi towards the end & cooking it for just 3-4 minutes; after discarding the water in which it was soaked.
Methi Chicken
Course: Dinner, LunchCuisine: Indian, HyderabadiDifficulty: Easy4-5
servings20
minutes30
minutes50
minutesMild chicken curry with fenugreek.
Ingredients
Chicken- 1/2 kg
Onion- 2
Tomatoes – 1
Ginger- 1inch
Garlic- 6-7 cloves
Oil – 6-7 tablespoon
Red chilli powder- 2 tablespoon
Turmeric powder- 1 tablespoon
Coriander powder- 1 tablespoon
Curd – 1/2 cup
Chicken Masala – 2 tablespoon
Garam Masala – 1-2 tablespoon
Kasoori Methi- 1/2 cup
Salt- to taste
Water- as required
Directions
- In a bowl filled with water add in the dried fenugreek leaves/ kasoori methi. Stir it slightly and let it soak in water. Set aside.
- In a pan, heat around 2 tablespoon of oil and add in a half teaspoon salt and add in sliced onions. The salt helps in browning the onions quickly. Saute it for a few minutes. Once the onions turn slightly brown add in the tomatoes. Once you see the tomatoes skin slightly peeling, remove it from the heat and set it aside to cool for 5 minutes.
- After the mixture has cooled down slightly, grind it in a blender adding water as required. Start with adding a tablespoon of water at a time.
- Heat 3-4 tablespoon oil in the pan. Add in the grinded masala mixture and saute it for 5 minutes or till you see the oil separating. Add in the dry spice powders – coriander powder, , red chilli powder, turmeric powder, chicken masala. Saute it for a minute more. Add in the curd and mix it in the masala.
- Add in the chicken saute it in the masala till it is evenly coated in the masala. Add the remaining water and cover and cook till the chicken is cooked. This recipe does not have a lot of curry it is a semi dry recipe.
- Add in the garam masala powder and the soaked Kasoori methi (drain the water and add the leaves in the chicken). Mix it evenly
- Cover and cook for another 3 minutes. Serve
Notes
- You can add a tablespoon of cream at the end if you like it creamy.
- Kasoori Methi has a strong flavor and taste and can overpower the dish and make it bitter. I also recommend adding Kasoori Methi towards the end of the dish and cooking it for just 3-4 minutes; after discarding the water in which it was soaked.
SUGGESTED SERVING:
This recipe goes well with chapati, roti, naan, steam rice, rice, ghee rice, or with yellow rice or Jeera Rice.
This recipe is a perfect blend of spices and flavor. It is a sensational dish that is a sure crowd pleaser. Make it and you will never be disappointed.
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