Authentic Chicken Methi Recipe – Almond & Spice Infused Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Chicken Methi Recipe – Almond & Spice Infused Curry

Introduction

There’s just something magical about a good Chicken Methi. It’s a dish that instantly transports me back to my grandmother’s kitchen, filled with the warm aroma of spices and the comforting sound of simmering curries. This isn’t just a recipe; it’s a hug in a bowl! I first made this myself when I was craving that same feeling of home, and I’ve been perfecting it ever since. It’s a little bit special, thanks to the addition of almonds, which create a wonderfully rich and flavorful gravy. You’ll absolutely love it!

Why You’ll Love This Recipe

This Chicken Methi is a flavour bomb! The combination of tender chicken, fragrant spices, and the slightly bitter, earthy notes of fresh methi (fenugreek) leaves is simply divine. The almond paste adds a luxurious creaminess you won’t find in many other curries. It’s a bit more involved than your everyday chicken curry, but trust me, the extra effort is so worth it. Plus, it serves 6, making it perfect for a family dinner or a small gathering.

Ingredients

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

• 1 kg Chicken on bone, medium pieces
• ½ cup tightly packed Methi/Fenugreek leaves
• 2 Onion, sliced
• 2 Tomatoes, chopped
• 1½ tbsp Kashmiri Red chili powder
• ½ tbsp Turmeric powder
• ½ tbsp Garam Masala
• ½ tbsp Ginger-Garlic paste
• 2 Green chilies slit into half
• 12 Almonds, soaked in lukewarm water
• 150 g Curd, whisked
• Salt as per taste
• 2 Cardamom
• 2 Cloves
• 1 small Cinnamon stick
• 3 tbsp Oil

Ingredient Notes

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

• Kashmiri Red Chili Powder: Don’t skip this! It’s not just about the heat; it gives the curry a beautiful, vibrant red colour. It’s milder than other chili powders, so you get colour without too much spice.
• Whole Spices: Using whole cardamom, cloves, and cinnamon really elevates the flavour. Toasting them briefly in oil releases their aroma and adds depth.
• Fresh Methi Leaves: Fresh methi is key here. It has a unique flavour that dried leaves just can’t replicate. Look for bright green, tender leaves. In some regions of India, especially in Punjab, people also use dried methi leaves (Kasuri Methi) – we’ll talk about that in the FAQs!
• Almonds: Soaking the almonds makes them easier to grind into a smooth paste. This paste is what gives the gravy its signature richness.
• Curd: Use full-fat curd for the best flavour and texture. Whisking it beforehand prevents it from splitting when added to the hot curry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken pieces with salt, Kashmiri red chili powder, turmeric powder, and ginger-garlic paste. Give it a good mix and let it sit for about 30 minutes. This allows the flavours to really penetrate the chicken.
2. While the chicken marinates, soak the almonds in warm water for about 15 minutes. This softens them up for grinding. Once soaked, drain and peel the almonds.
3. Heat 2 tablespoons of oil in a pan over medium heat. Fry the sliced onions until they’re golden brown and crispy. This takes patience, but it’s worth it! Once fried, remove the onions and let them cool. Then, grind them into a smooth paste along with the peeled almonds and a little water.
4. In the same pan, add another tablespoon of oil. Add the cardamom, cloves, and cinnamon stick. Sauté for about 30 seconds until fragrant. Then, add the fried onion-almond paste and the slit green chilies. Fry for about a minute, stirring constantly.
5. Add the chopped tomatoes and cook until they become soft and mushy. This usually takes about 5-7 minutes. Now, add the marinated chicken, coating it well with the masala. Cook on high heat for 2 minutes, stirring frequently.
6. Pour in ½ cup of warm water, cover the pan, and simmer for 15-20 minutes, or until the chicken is almost cooked through.
7. While the chicken simmers, heat 1 tablespoon of oil in a separate pan. Fry the methi leaves for about a minute until they wilt slightly. Add these to the chicken curry and cook for another 2-3 minutes.
8. Finally, mix in the whisked curd and garam masala. Simmer gently until the raw smell of the curd disappears. Adjust the gravy consistency with a little more water if needed. Serve hot!

Expert Tips

• Don’t overcrowd the pan when frying the chicken. Work in batches if necessary to ensure even cooking.
• Keep stirring the curry, especially when adding the curd, to prevent it from sticking to the bottom of the pan.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

• Vegan Adaptation: My friend, Priya, is vegan and loves this curry! Simply substitute the chicken with a plant-based chicken alternative and use plant-based yogurt instead of curd.
• Gluten-Free Adaptation: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.
• Spice Level Adjustment: If you prefer a milder curry, reduce the amount of green chilies and red chili powder. For a spicier kick, add more!
• Festival Adaptations: This curry is often made during special occasions and festivals in North India, especially during weddings and celebrations.

Serving Suggestions

This Chicken Methi is best served hot with fluffy basmati rice, warm naan bread, or roti. A side of raita (yogurt dip) can help balance the spice. A simple onion and lemon salad also complements the flavours beautifully.

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. The flavours actually develop even more overnight!

FAQs

• What cut of chicken is best for this methi chicken curry? Bone-in chicken pieces, like thighs or drumsticks, work best. They stay moist and tender during the long simmering process.
• Can I use dried fenugreek leaves (Kasuri Methi) instead of fresh? Yes, you can! Use about 2 tablespoons of Kasuri Methi. Crumble it between your palms before adding it to the curry to release its flavour.
• How can I adjust the thickness of the gravy? If the gravy is too thick, add a little more warm water. If it’s too thin, simmer uncovered for a few more minutes to allow it to reduce.
• What is the significance of using almonds in this curry? Almonds add a unique richness and creaminess to the gravy that you won’t get with other ingredients. They also help to balance the spice.
• Can this curry be made ahead of time? Absolutely! In fact, the flavours develop even more beautifully overnight. Just store it in the refrigerator and reheat before serving.