Chicken Thigh Recipe- Authentic Indian Spiced Chicken with Kasuri Methi

Last Updated on 2 months by Neha Deshmukh

Chicken Thigh Recipe – Authentic Indian Spiced Chicken with Kasuri Methi

Hey everyone! If you’re anything like me, you’re always on the lookout for a chicken recipe that’s packed with flavour, relatively easy to make, and just… comforting. This Indian Spiced Chicken with Kasuri Methi is exactly that. I first made this for a family gathering, and it disappeared so quickly – I knew I had to share it with all of you! It’s a dish that reminds me of my grandmother’s cooking, warm and full of love.

Why You’ll Love This Recipe

This isn’t just another chicken curry. The combination of whole spices, expertly layered, creates a depth of flavour that’s truly special. The kasuri methi (dried fenugreek leaves) adds a unique, slightly bittersweet aroma that elevates the whole dish. Plus, using chicken thighs keeps everything wonderfully moist and tender. It’s a guaranteed crowd-pleaser, and honestly, it’s easier to make than you might think!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 tbsp light cooking oil
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 4-5 whole green cardamom pods
• 6-8 whole black peppercorns
• 1 large onion, thinly sliced
• 1 tbsp finely chopped ginger
• 1 tbsp finely chopped garlic
• ½ tsp red chilli powder (adjust to your spice preference!)
• ¼ tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 3 tbsp tomato paste
• 6-8 skinless chicken thighs, cut into halves (about 700-800g)
• Water, as required
• Salt, to taste
• Generous pinch of kasoori methi (about 1 tbsp)
• Handful of finely chopped cilantro leaves, for garnish

Ingredient Notes

Let’s talk about a few key ingredients. Don’t skip toasting the whole spices! It really wakes up their flavour. I always use a heavy-bottomed pan for this – it helps distribute the heat evenly and prevents sticking.

• Whole Spices: Cumin, coriander, fennel, cardamom, and peppercorns are the foundation of this flavour. Using them whole and lightly frying them releases their essential oils, creating a much more complex aroma than using pre-ground spices.
• Kasuri Methi: This is a game-changer. It adds a unique, slightly smoky and bittersweet flavour that’s characteristic of many North Indian dishes. You can find it at most Indian grocery stores, or online. Don’t be shy with it – a generous pinch really makes a difference!
• Spice Blends: Every family has their own little tweaks to spice blends. Some people add a pinch of cloves or cinnamon to their garam masala. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Bloom the Spices: Heat the oil in a deep pan or Dutch oven over medium heat. Add the cumin seeds, coriander seeds, fennel seeds, cardamom pods, and peppercorns. Let them sizzle for about 30-45 seconds, until fragrant. You’ll know they’re ready when they start to pop and release their aroma.
2. Sauté the Aromatics: Add the sliced onions and sauté until they turn lightly browned, about 3 minutes. Then, stir in the ginger and garlic and cook for another minute until fragrant.
3. Build the Flavour Base: Add the red chilli powder, turmeric powder, coriander powder, and garam masala. Cook for just a minute, stirring constantly, until everything is nicely combined and fragrant. This step is crucial – you don’t want the spices to burn! Stir in the tomato paste and cook for another minute.
4. Add the Chicken: Add the chicken pieces and salt. Give everything a good mix to ensure the chicken is coated in the spice blend. Cover the pan and cook on low heat for about 8 minutes, allowing the chicken to start cooking in its own juices.
5. Simmer to Perfection: If you prefer a saucier consistency, add a little water (start with about ½ cup) and simmer. Incorporate the kasoori methi, crushing it slightly between your palms to release its flavour. Continue cooking, covered, on low heat until the chicken is tender, stirring occasionally to prevent sticking. This usually takes another 10-15 minutes.
6. Garnish & Serve: Garnish with a generous sprinkle of finely chopped cilantro leaves. Serve hot!

Expert Tips

• Don’t rush the spice blooming process. This is where the magic happens!
• Use a good quality tomato paste. It makes a big difference in the final flavour.
• If the sauce gets too thick, add a splash of water.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

• Vegan Adaptation: Swap the chicken thighs for plant-based chicken pieces and ensure you’re using a plant-based oil. The rest of the recipe remains the same! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your garam masala to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustment: If you’re sensitive to spice, reduce the amount of red chilli powder. Or, if you like it hot, add a pinch of cayenne pepper!
• Festival Adaptations: This dish is perfect for special occasions like Eid or Diwali. It’s hearty, flavourful, and always a hit with guests.

Serving Suggestions

This chicken is amazing with:

• Roti: A classic pairing!
• Steamed Rice: Basmati rice is my go-to.
• Naan: For a more indulgent meal.
• A side of raita: (yogurt dip) to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to 2 months.

FAQs

What cut of chicken works best for this recipe?

Chicken thighs are ideal because they stay incredibly moist and tender during the long cooking process.

Can I use chicken breast instead of thighs? How will it affect cooking time?

You can, but chicken breast tends to dry out more easily. Reduce the cooking time to about 5-7 minutes after adding the chicken, and be sure to add enough water to keep it moist.

What is Kasuri Methi and where can I find it?

Kasuri Methi is dried fenugreek leaves. It has a unique, slightly bitter flavour that adds depth to Indian dishes. You can find it at most Indian grocery stores or online.

Can this dish be made ahead of time?

Absolutely! You can make it a day or two in advance. The flavours will actually develop even more overnight.

How can I adjust the thickness of the gravy?

Add more water for a thinner gravy, or simmer uncovered for a longer period to reduce the sauce and thicken it.

What is the best type of rice or roti to serve with this chicken?

Basmati rice is a classic choice. For roti, a whole wheat roti or paratha would be delicious!

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!