Chicken Curry Recipe – Creamy Tomato & Kasuri Methi Delight

Last Updated on 4 months by Neha Deshmukh

Chicken Curry Recipe – Creamy Tomato & Kasuri 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 just the right amount of warmth from those spices. I first made this when I was craving a taste of home, and it instantly became a family favorite. Get ready to make some seriously delicious curry!

Why You’ll Love This Recipe

This isn’t just any chicken curry. It’s a beautiful blend of rich tomato flavors, a hint of sweetness, and that incredible aroma of kasuri methi. It’s comforting, satisfying, and surprisingly easy to make. Plus, the creaminess (whether from cream or cashews!) takes it to a whole new level. You’ll love how the flavors meld together – it’s truly a delight!

Ingredients

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

• 350 grams boneless, skinless chicken breast or thigh, cubed
• 1 cup onions, minced
• ¾ cup tomato puree
• 1 tbsp canned tomato paste or sauce
• 2-3 tbsp butter or ghee
• 1 tsp minced garlic
• 1 tsp minced ginger
• 2 tsp coriander powder
• ½ to 1 tsp Kashmiri chilli powder (adjust to your spice preference!)
• 1 tsp garam masala
• 1 large pinch dried fenugreek leaves (kasuri methi)
• 1 cup milk
• 3 tbsp cream or pureed cashew paste
• 1-2 tsp salt (to taste)
• ¼ tsp turmeric powder
• 1 small bunch coriander leaves (cilantro), for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Kashmiri Chilli Powder: This is a game-changer. It gives a beautiful red color and a mild heat. If you can find it, definitely use it! It’s what gives this curry that vibrant hue.
• Kasuri Methi: Don’t skip this! Dried fenugreek leaves have a unique, slightly bitter aroma that adds so much depth. You can find it at most Indian grocery stores. Rubbing it between your palms before adding releases its fragrance.
• Ghee/Butter vs. Oil: I personally love using ghee or butter for the richness it adds, but oil works just fine if you prefer. Ghee gives it a lovely traditional flavor, though!
• Regional Tomato Variations: Tomato varieties differ in sweetness and acidity. Adjust the amount of tomato paste/puree to balance the flavor. Some people even add a squeeze of lemon juice at the end for extra brightness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the butter or ghee in a nice, heavy-bottomed pan over medium heat. Add the minced onions and sauté until they turn a beautiful golden brown. This takes patience, but it’s worth it – those caramelized onions are the base of all the flavor!
2. Add the minced ginger and garlic to the pan and sauté for about a minute until fragrant. Then, sprinkle in the coriander powder, chilli powder, turmeric, and salt. Sauté for another minute, stirring constantly, so the spices don’t burn.
3. Now, pour in the tomato puree and tomato paste. Give it a good stir and cook for 3-4 minutes, until the mixture is bubbly and slightly thickened. You’ll start to smell the magic happening!
4. Time for the kasuri methi! Crumble the dried fenugreek leaves between your palms and add them to the pan. Pour in the milk and add the cubed chicken. Season with a little more salt, if needed.
5. Cover the pan and simmer for 8-10 minutes, or until the chicken is tender and cooked through. Remember to stir occasionally to prevent sticking.
6. Uncover the pan and cook for another 1-2 minutes, allowing the sauce to thicken slightly. If the gravy is too thick, add a splash of water to reach your desired consistency.
7. Finally, stir in the garam masala and cream (or cashew paste). Mix gently – you don’t want to boil the cream!
8. Give it one final taste and adjust the salt if necessary. Garnish generously with fresh coriander leaves and serve hot!

Expert Tips

• Marinating the Chicken: For extra tender chicken, marinate it in a little yogurt and spice mix for 30 minutes before cooking.
• Low and Slow: Simmering the curry gently allows the flavors to meld beautifully. Don’t rush it!
• Spice Control: Start with the lower amount of chilli powder and add more to taste. You can always add heat, but it’s hard to take it away!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the milk for coconut milk and the cream for a plant-based cream alternative or more cashew paste. It’s just as delicious! My friend, Priya, swears by this version.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your garam masala to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustments: Add a pinch of cayenne pepper or a finely chopped green chilli for extra heat.
• Festival Adaptations: During Eid, my family loves to serve this with fragrant biryani. For Diwali, we pair it with fluffy naan bread and a side of raita.

Serving Suggestions

This chicken curry is amazing with:

• Steamed basmati rice
• Warm naan bread or roti
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers? Yes, please! Store the curry in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have more time to develop. You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

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

You can use chicken breast or thigh – both work well! Thighs are a bit more forgiving and stay tender even with longer cooking times.

2. Can I make this curry ahead of time?

Absolutely! You can make it a day or two in advance. The flavors will deepen beautifully.

3. What is Kasuri Methi and where can I find it?

Kasuri methi is dried fenugreek leaves. You can find it at most Indian grocery stores or online.

4. How can I adjust the spice level of this curry?

Start with less chilli powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.

5. Can I use fresh tomatoes instead of puree and paste?

Yes, you can! You’ll need about 4-5 medium-sized tomatoes, pureed. Keep in mind that fresh tomatoes will result in a slightly less intense flavor.

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

Serve it with a side of biryani, naan, and raita. A beautiful presentation with fresh coriander garnish will make it even more special!