Chicken Curry Recipe- Creamy Tomato & Kasoori Methi Delight

Last Updated on 2 months by Neha Deshmukh

Chicken Curry Recipe – Creamy Tomato & Kasoori Methi Delight

Hey everyone! If you’re anything like me, a good chicken curry is basically a hug in a bowl. This recipe is one I’ve perfected over the years – it’s creamy, flavorful, and has this amazing depth thanks to the kasoori methi. I first made this for a family gathering and it was gone in minutes! It’s become a bit of a tradition ever since. Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just any chicken curry. It’s a beautiful blend of aromatic spices, rich tomatoes, and a touch of cream that makes it utterly irresistible. The kasoori methi (dried fenugreek leaves) adds a unique, slightly sweet and smoky flavor that really elevates the dish. Plus, it’s surprisingly easy to make, even for a weeknight! It serves 8, so it’s perfect for a crowd or leftovers (if there are any!).

Ingredients

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

• 1.2 kg chicken (bone-in, skinless)
• 5 large onions (thinly sliced)
• 2 large tomatoes (finely chopped)
• 8-10 cloves garlic (chopped)
• 1 tbsp ginger paste
• 0.25 cup vegetable/mustard oil
• 2 tsp cumin seeds
• 3 tsp coriander seeds
• 1 tsp turmeric powder
• 2 tsp Kashmiri chili powder
• 2-3 green chilies (chopped)
• 1 cup Greek yogurt
• 0.75 cup cream
• 3 tsp dried fenugreek (kasoori methi)
• 1 tsp garam masala
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this curry extra special:

• Kashmiri Chili Powder: Don’t skip this! It gives the curry that gorgeous, vibrant red color without adding a ton of heat. It’s all about the color, really.
• Kasoori Methi: This is a game-changer. It adds a unique, almost maple-syrup-like sweetness and a lovely aroma. You can find it at most Indian grocery stores. Trust me, it’s worth seeking out!
• Oil Choice: Traditionally, mustard oil is used in North Indian cooking for its pungent flavor. But vegetable oil works perfectly well if you can’t find mustard oil, or prefer a milder taste. I sometimes use a mix of both!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Start with the Onions: Heat the oil in a large, heavy-bottomed pot over medium heat. Add the sliced onions and fry them until they’re beautifully golden brown and crispy. This takes patience, but it’s SO worth it. Remove the onions and set them aside – we’ll add them back later.
2. Sauté the Aromatics: In the same pot, add the chopped garlic and sauté for about a minute until fragrant. Then, add the chopped tomatoes and cook until they soften and break down, about 5 minutes.
3. Bring Back the Onions: Return the fried onions to the pot. Add the ginger paste and sauté for another 2 minutes, stirring constantly.
4. Spice it Up: Add the cumin seeds, half of the coriander seeds, and the chopped green chilies. Stir briefly to release their flavors.
5. Bloom the Spices: Now, add the turmeric powder and Kashmiri chili powder. Cook the spices for about 2 minutes, stirring constantly to prevent them from burning. This step is key to unlocking their full flavor.
6. Add the Chicken: Add the chicken pieces and salt to the pot. Cover and cook on medium-low heat for about 15 minutes, or until the chicken is nearly cooked through.
7. Yogurt Time: Once the oil starts to separate from the curry, reduce the heat to low and gently stir in the Greek yogurt. Sprinkle in the remaining coriander seeds and half of the kasoori methi. Mix well to combine.
8. Creamy Finish: Stir in the cream until it’s fully incorporated and the curry is beautifully smooth and creamy.
9. Garnish & Serve: Garnish with the remaining kasoori methi and a sprinkle of garam masala. Serve hot!

Expert Tips

• Low and Slow: Cooking the chicken on medium-low heat allows the flavors to meld together beautifully and ensures the chicken stays tender.
• Don’t Burn the Spices: Keep a close eye on the spices while they’re cooking. Burnt spices will ruin the flavor of the curry.
• Taste as You Go: Adjust the salt and spice levels to your liking. Everyone’s palate is different!

Variations

• Vegan Adaptation: Swap the Greek yogurt for a plant-based yogurt (coconut or cashew yogurt work well) and use coconut cream instead of dairy cream.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the ingredients you’re using to be sure.
• Spice Level Adjustment: Reduce or increase the number of green chilies and the amount of chili powder to adjust the spice level. My friend, Priya, loves it extra spicy, so she always adds an extra chili!
• Festival Adaptations: This curry is perfect for special occasions! Serve it with saffron rice and biryani for Eid, or alongside a spread of vegetarian dishes for Diwali.

Serving Suggestions

This chicken curry is amazing with:

• Naan bread (for soaking up all that delicious sauce!)
• Roti or chapati
• Steamed basmati rice
• A side of raita (yogurt dip)

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

FAQs

What cut of chicken is best for this curry?

Bone-in, skinless chicken thighs are my go-to! They stay incredibly tender and flavorful during the long cooking process. But you can also use chicken drumsticks or a whole cut-up chicken.

Can I make this curry ahead of time?

Absolutely! You can make it a day or two in advance. The flavors will actually deepen as it sits. Just reheat gently before serving.

What is kasoori methi and can I substitute it?

Kasoori methi is dried fenugreek leaves. It has a unique, slightly sweet and smoky flavor. If you can’t find it, you can try substituting with a teaspoon of dried oregano, but it won’t be quite the same.

Can I use a different type of oil?

Yes, you can! Vegetable oil, canola oil, or even sunflower oil will work. But for a truly authentic flavor, I recommend mustard oil if you can find it.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little water or chicken broth. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

What is the best way to serve this curry for a special occasion?

Present it in a beautiful serving dish, garnished with fresh cilantro and a swirl of cream. Serve with a variety of accompaniments like naan, rice, and raita. A little presentation goes a long way!

Enjoy! I hope this recipe brings as much joy to your kitchen as it does to mine. Let me know in the comments how it turns out!