Creamy Chicken Curry Recipe – Fenugreek & Ginger Delight

Last Updated on 4 months by Neha Deshmukh

Creamy Chicken Curry Recipe – Fenugreek & Ginger Delight

Hey everyone! If you’re anything like me, a comforting, flavourful curry is the ultimate soul food. This Creamy Chicken Curry is one I’ve been perfecting for years – it’s a real hug in a bowl! The secret? A generous dose of fenugreek and a beautiful blend of aromatic spices. It’s easier than you think, and trust me, the results are so worth it.

Why You’ll Love This Recipe

This isn’t just another chicken curry. It’s incredibly creamy, thanks to the heavy cream and milk, but it’s balanced by the earthy notes of fenugreek and the warmth of ginger and garlic. It’s a flavour explosion that’s both comforting and exciting. Plus, it’s surprisingly easy to make – perfect for a weeknight dinner or a special occasion.

Ingredients

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

• 1.5 lb Chicken pieces (mix of bones and boneless) – about 680g
• 2 green chili, finely chopped
• 3 garlic cubes
• 1 inch fresh ginger
• 2 teaspoons salt
• 2 tablespoons dried fenugreek leaves (Kasuri Methi)
• 1 medium onion, finely chopped
• 1.5 tablespoons ghee
• A drizzle of oil
• 1-2 bay leaves
• 0.5 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 4 green cardamoms
• 1 cup heavy cream – about 240ml
• 0.5 teaspoon fennel powder
• 0.5 teaspoon cumin powder
• 1 cup milk – about 240ml
• 1 teaspoon cardamom powder
• 1 teaspoon garam masala powder
• as needed cilantro leaves, chopped for garnish

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Dried Fenugreek Leaves (Kasuri Methi): This is key. Don’t skip it! It adds a unique, slightly bitter flavour that’s so characteristic of North Indian cuisine. You can find it at most Indian grocery stores, or online. Crush it between your palms before adding to release its aroma.
• Ghee: Ghee (clarified butter) adds a richness and flavour that oil just can’t match. It’s traditional in Indian cooking, but if you don’t have it, you can substitute with oil.
• Fennel Seeds: Fennel seeds are a bit of an unsung hero. They add a subtle sweetness and anise-like flavour that complements the other spices beautifully. In some regions of India, especially Bengal, fennel is used quite liberally in curries.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that flavour base. Grind the ginger, garlic, and green chili into a smooth paste using a grinder or a good old-fashioned mortar and pestle.
2. Now, marinate the chicken! Combine the chicken with the ginger-garlic paste, salt, and 1 tablespoon of the dried fenugreek leaves. Give it a good mix and let it sit for at least 4 hours, or even better, overnight in the fridge. The longer it marinates, the more flavourful it will be.
3. Finely chop your onion – you’ll want it nicely diced for even cooking.
4. Heat the ghee and a drizzle of oil in a large skillet or pot over medium heat. Once hot, add the fennel seeds, cumin seeds, cardamoms, and bay leaves. Sauté for about 30 seconds, until they become fragrant – this is where the magic starts!
5. Add the chopped onion, the remaining ½ teaspoon of salt, and 1 teaspoon of the dried fenugreek leaves. Cook for about a minute, stirring constantly, until the onions start to soften but don’t brown. We want them sweet, not burnt.
6. Pour in the heavy cream and cook, stirring occasionally, for about 5 minutes, until the onions are beautifully softened and the sauce starts to thicken slightly.
7. Add the marinated chicken, fennel powder, cumin powder, and sliced green chili. Mix everything well, ensuring the chicken is coated in the creamy sauce.
8. Pour in the milk and bring the curry to a simmer. Cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through and tender. About halfway through, stir in the cardamom powder.
9. Finally, stir in the garam masala and the remaining fenugreek leaves. Simmer for another 5 minutes to let the flavours meld together.
10. Garnish generously with fresh cilantro leaves and serve warm!

Expert Tips

• Don’t be afraid to adjust the spice level! Add more or fewer green chilies to suit your taste.
• For a richer flavour, use bone-in chicken pieces. The bones add depth to the curry.
• Low and slow is the way to go. Simmering the curry gently allows the flavours to develop fully.

Variations

• Vegan Adaptation: Swap the heavy cream for cashew cream or full-fat coconut milk, and use a plant-based yogurt in the marinade.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: My friend, Priya, loves a fiery curry, so she always adds a pinch of cayenne pepper. Feel free to experiment!
• Festival Adaptations: This curry is perfect for special occasions like Eid or Diwali. My family always makes a big batch for our Diwali feast.

Serving Suggestions

This Creamy Chicken Curry is amazing served with:

• Steamed basmati rice – a classic pairing!
• Warm naan bread – perfect for soaking up all that delicious sauce.
• Raita (yogurt dip) – to cool things down if you’ve added a lot of chili.

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 have had time to develop! You can also freeze it for up to 2 months.

FAQs

1. What cut of chicken works best for this curry?

I like using a mix of bone-in and boneless chicken pieces – thighs and drumsticks are particularly flavourful. But you can use all boneless if you prefer!

2. Can I make this curry ahead of time?

Absolutely! You can make the curry a day or two in advance and store it in the fridge. Just reheat it gently before serving.

3. What is the purpose of using both fenugreek leaves and fennel powder?

They both add different layers of flavour. Fenugreek leaves provide an earthy, slightly bitter note, while fennel powder adds a subtle sweetness and anise-like aroma.

4. How can I adjust the thickness of the curry?

If the curry is too thick, add a little more milk. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

5. What is a good rice pairing for this creamy chicken curry?

Basmati rice is the classic choice, but jasmine rice or even brown rice would also work well.