Chicken Curry Recipe- Kashmiri Chili & Fenugreek Flavors

Last Updated on 2 months by Neha Deshmukh

Chicken Curry Recipe – Kashmiri Chili & Fenugreek Flavors

Hey everyone! If you’re anything like me, a good chicken curry is ultimate comfort food. This recipe is one I’ve been perfecting for years – it’s packed with flavour, beautifully aromatic, and honestly, it just feels like home. I first made this when I was craving the rich, complex curries my grandmother used to make, and I’ve been tweaking it ever since. Get ready for a curry that’s a little bit special!

Why You’ll Love This Recipe

This isn’t your average chicken curry. We’re leaning into some incredible flavour combinations here – the vibrant colour and mild heat of Kashmiri chili powder, the unique aroma of kasoor methi (dried fenugreek leaves), and a beautiful blend of whole spices. It’s a medium-difficulty recipe, but trust me, the results are so worth it. You’ll have a restaurant-quality curry simmering in your kitchen in under an hour!

Ingredients

Here’s what you’ll need to create this flavour explosion:

• 2 tsp coriander powder
• 2 tsp Kashmiri chili powder
• 2 tsp paprika
• 2 tsp kasoor methi (fenugreek leaves)
• 0.5 tsp turmeric powder
• 1 tsp kosher salt
• 2 inch cinnamon bark
• 3 whole cloves
• 1 whole black cardamom
• 1 tsp cumin seed
• 3 whole dried red chilies
• 1 Indian bay leaf (tej patta)
• 8 pieces boneless, skinless chicken thighs (about 600-700g)
• 2 large onions
• 4 tbsp vegetable oil
• 2 tbsp garlic ginger paste
• 1.5 cups pureed tomatoes
• 1 tbsp tamarind paste or lemon juice
• 0.66 cup chopped cilantro

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this curry:

Kashmiri Chili Powder: Color and Mild Heat
This is a game-changer! It gives the curry a gorgeous, vibrant red colour and a lovely, mild heat. It’s different from regular chili powder, which can be quite fiery. You can usually find it at Indian grocery stores or online.

Kasoor Methi (Fenugreek Leaves): Distinctive Aroma & Flavor
Don’t skip this! Kasoor methi has a unique, slightly bitter aroma that adds so much depth to the curry. Crush it between your palms before adding it to release its flavour.

Whole Spices: Regional Variations & Freshness
Using whole spices and lightly toasting them really wakes up their flavour. Feel free to adjust the whole spices to your liking – some regions in India use different combinations. Just make sure your spices are relatively fresh for the best aroma.

Oil Choice: Traditional vs. Modern Options
Traditionally, mustard oil is used in many Indian curries, but vegetable oil works perfectly well and is more readily available. You could also use groundnut oil for a slightly different flavour profile.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get our spices ready. In a bowl, combine the coriander powder, Kashmiri chili powder, paprika, kasoor methi, turmeric powder, and salt. In another bowl, prepare your whole spices – cinnamon, cloves, black cardamom, cumin seeds, dried red chilies, and bay leaf.
2. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and cook, stirring occasionally, until they turn a beautiful golden brown – this will take about 10-15 minutes. Patience is key here!
3. Add the garlic ginger paste and sauté for about a minute until fragrant. Now, push the onions to the side of the pot and add the whole spices. Toast them in the oil for about 30-60 seconds, until they become fragrant. Be careful not to burn them!
4. Reduce the heat to low. Add the powdered spice mix to the oil and stir constantly to create a slurry. If it seems too dry, add a little extra oil – you want a smooth paste.
5. Mix the spice slurry with the onions and cook for another minute, stirring constantly. Then, add the pureed tomatoes and simmer, covered, for about 10 minutes, stirring occasionally.
6. Add the chicken pieces to the pot and stir to coat them in the spice mixture. Simmer uncovered for 20-25 minutes, or until the chicken reaches an internal temperature of 170°F (77°C).
7. Finally, stir in the tamarind paste (or lemon juice) and chopped cilantro. Taste and adjust the seasoning as needed. If the curry is too thick, add a little water to reach your desired consistency.

Expert Tips

• Browning the onions is crucial! This builds a deep, rich flavour base for the curry.
• Don’t rush the spice toasting. It releases essential oils and aromas.
• Marinating the chicken (optional): For even more flavour, marinate the chicken in a tablespoon of yogurt and a teaspoon of ginger-garlic paste for 30 minutes before adding it to the curry.

Variations

Spice Level Adjustment: If you like it spicier, add a pinch of cayenne pepper or increase the amount of Kashmiri chili powder.

Vegan Adaptation (with plant-based protein): Swap the chicken for chickpeas, paneer (Indian cheese), or tofu. Adjust cooking time accordingly.

Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.

Festival Adaptations (Diwali, Eid): This curry is perfect for festive occasions! You can add a dollop of cream or a sprinkle of chopped nuts for a more luxurious touch.

Serving Suggestions

Roti Varieties: Serve with classic roti, paratha, or naan for soaking up all that delicious gravy.

Rice Pairings: Basmati rice is the perfect accompaniment. You could also try jeera rice (cumin rice) for extra flavour.

Side Dish Recommendations (Raita, Salad): A cooling raita (yogurt dip) and a simple onion salad will balance the richness of the curry.

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! You can also freeze it for up to 2 months.

FAQs

What cut of chicken is best for this curry?
Chicken thighs are my go-to! They stay tender and juicy during the long simmering time. You can use chicken breast, but be careful not to overcook it.

Can I use store-bought curry powder instead of individual spices?
You can, but the flavour won’t be as complex or nuanced. I highly recommend using individual spices for the best results.

How can I adjust the thickness of the curry?
Add a little water if it’s too thick, or simmer uncovered for a few more minutes if it’s too thin.

What is the best way to store leftover curry?
In an airtight container in the fridge for up to 3 days, or frozen for up to 2 months.

Can this curry be made in an Instant Pot or slow cooker?
Yes! For an Instant Pot, use the sauté function to brown the onions and spices, then pressure cook for 10-12 minutes. For a slow cooker, cook on low for 6-8 hours.

What is the difference between Kashmiri chili powder and regular chili powder?
Kashmiri chili powder is milder in heat and provides a vibrant red colour, while regular chili powder is generally hotter and darker in colour.

Enjoy! I hope this recipe brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!