Chicken Hotel Curry Recipe – Kasuri Methi & Green Chili

Last Updated on 2 months by Neha Deshmukh

Chicken Hotel Curry Recipe – Kasuri Methi & Green Chili

Introduction

Okay, let’s be real. Hotel-style Indian curries? They’re just…different. There’s a depth of flavor, a certain richness, that always gets me coming back for more. I first discovered this style on a trip to Bangalore, and I’ve been trying to recreate the magic ever since! This Chicken Hotel Curry, with its fragrant kasuri methi and a kick from green chilies, is my latest attempt – and honestly, it’s pretty darn close. It’s a little bit of effort, but trust me, it’s so worth it.

Why You’ll Love This Recipe

This isn’t your everyday chicken curry. It’s a flavor bomb! The combination of spices, especially the kasuri methi, gives it a unique, almost addictive taste. Plus, it comes together relatively quickly – perfect for a weeknight treat or a weekend feast. You’ll love how easily the flavors meld together, creating a truly comforting and satisfying meal.

Ingredients

Here’s what you’ll need to make this delicious Chicken Hotel Curry:

• 1 tsp coriander powder (about 5g)
• 0.5 tsp cumin powder (about 2.5g)
• 0.5 tsp kasoor methi (dried fenugreek leaves) (about 2.5g)
• 0.25 tsp amchoor powder (dry mango powder) (about 1.25g)
• 0.5 tsp kosher salt (about 2.5g)
• 3 tbsp vegetable oil (about 45ml)
• 1 tbsp garlic ginger paste (about 15ml)
• 2 green chilies, finely chopped
• 1 cup Indian hotel curry gravy (about 240ml)
• 2 tbsp mint coriander chutney (about 30ml)
• 3 boneless, skinless chicken thighs (about 450g)

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Hotel Curry Gravy: This is the key! You can find pre-made hotel curry gravy at Indian grocery stores. It’s a base gravy that gives the curry its signature depth. If you can’t find it, you can try making your own (there are recipes online!), but it won’t be quite the same.
• Kasuri Methi: Oh, kasuri methi, you magical ingredient! Dried fenugreek leaves have a unique, slightly bitter, and wonderfully fragrant flavor. Don’t skip it! You can find it at most Indian grocery stores. Crush it between your palms before adding to release the aroma.
• Green Chili Variations: I like a good kick, so I use 2 green chilies. But feel free to adjust this based on your spice preference. You can remove the seeds for a milder heat, or use serrano peppers for extra fire!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare your spice mix. In a small bowl, combine the coriander powder, cumin powder, kasoor methi, amchoor powder, and salt. Give it a good mix – this is where the magic starts!
2. Heat the vegetable oil in a pan over medium heat until it shimmers. Add the garlic ginger paste and fry for a minute or two, until it smells wonderfully fragrant. Don’t let it burn!
3. Now, toss in the chopped green chilies and stir-fry for about a minute. This will infuse the oil with a lovely heat.
4. Reduce the heat to medium-low. Add the prepared spice mix and toast for about 30 seconds. This step is crucial – toasting the spices releases their flavors.
5. Pour in the hotel curry gravy and mix thoroughly. Bring the mixture to a simmer, stirring occasionally.
6. Stir in the mint coriander chutney until it’s fully incorporated. This adds a fresh, vibrant flavor to the gravy.
7. Add the chicken thighs in a single layer. Cover the pan and cook for about 5 minutes per side, or until the internal temperature reaches 170°F (77°C). Make sure the chicken is cooked through!
8. If the sauce is too thick, adjust the consistency with a little water. Serve hot with rice or your favorite flatbreads.

Expert Tips

• Don’t overcrowd the pan when adding the chicken. Cook in batches if necessary to ensure even cooking.
• A splash of lemon juice at the end brightens up the flavors beautifully.
• For a richer flavor, marinate the chicken in a little yogurt and spice mix for 30 minutes before cooking.

Variations

• Vegan Adaptation: Swap the chicken for paneer (Indian cheese) or chickpeas.
• Spice Level Adjustment: Reduce or increase the amount of green chilies, or add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: This curry is fantastic for celebrations! Serve it with a side of biryani and raita for a complete festive meal. My family always requests this for Diwali!

Serving Suggestions

This Chicken Hotel Curry is amazing with:

• Steaming hot basmati rice
• Warm naan or roti
• A side of raita (yogurt dip)
• A simple onion salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld even further!

FAQs

What is Hotel Style Curry?

Hotel style curry refers to the curries traditionally served in South Indian hotels (small restaurants). They’re known for their complex flavors, rich gravies, and generous use of spices.

What is Kasuri Methi and where can I find it?

Kasuri methi are dried fenugreek leaves. They have a unique aroma and flavor that’s essential to many Indian dishes. You can find them at most Indian grocery stores, or online.

Can I use chicken breast instead of thighs?

You can, but chicken thighs are much more flavorful and stay tender during cooking. If using chicken breast, reduce the cooking time to avoid drying it out.

How can I adjust the green chili heat level?

Remove the seeds from the green chilies for a milder heat. You can also use fewer chilies, or substitute with a milder chili variety.

Can this curry be made ahead of time?

Yes! You can make the gravy ahead of time and store it in the refrigerator for up to 2 days. Add the chicken and finish cooking just before serving.