Chicken Curry Recipe- Kashmiri Chili & Fenugreek Leaves

Last Updated on 4 months by Neha Deshmukh

Chicken Curry Recipe – Kashmiri Chili & Fenugreek Leaves

Hey everyone! If you’re anything like me, a good chicken curry is the ultimate comfort food. There’s just something so warming and satisfying about a flavorful, aromatic curry, especially on a cozy night in. I’ve been perfecting this recipe for years, and I’m so excited to finally share my take on a classic – a Chicken Curry bursting with the flavors of Kashmiri chili and fragrant fenugreek.

Why You’ll Love This Recipe

This isn’t your average chicken curry. We’re building layers of flavor with a beautiful spice blend, a rich curry base, and a touch of freshness at the end. The Kashmiri chili powder gives it a gorgeous color and a gentle heat, while the kasoor methi (dried fenugreek leaves) adds a unique, almost nutty aroma. It’s a little bit special, but surprisingly easy to make! Plus, it comes together in under 30 minutes – perfect for a weeknight meal.

Ingredients

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

• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp Kashmiri chili powder
• ½ tsp kasoor methi (dried fenugreek leaves)
• ¼ tsp coarsely ground black pepper
• ¼ tsp turmeric
• ½ tsp kosher salt
• 12 oz (approx. 340g) boneless, skinless chicken (thighs or breast)
• 1 tsp curry powder
• 3 tbsp vegetable oil
• 2 tbsp finely diced onion
• 1 tbsp tomato paste (diluted to passata consistency – about 2 tbsp passata)
• 4 tbsp fresh diced tomato
• 1 tbsp garlic ginger paste
• 1-2 tbsp sliced green chili (adjust to your spice preference!)
• 15 oz (approx. 425g) curry base
• 1/6 tsp lemon juice
• 1 tbsp finely diced cilantro leaves
• 2 tbsp heavy cream

Ingredient Notes

Let’s talk about a few key ingredients that really make this curry sing:

• Kashmiri Chili Powder: This is a game-changer! It’s known for its vibrant red color and mild heat. It adds a beautiful hue to the curry without overpowering the other flavors. If you can’t find it, you can substitute with regular chili powder, but reduce the amount slightly.
• Kasoor Methi (Dried Fenugreek Leaves): Don’t skip this! It has a wonderfully unique aroma that’s hard to describe – slightly bitter, slightly sweet, and incredibly fragrant. Crush it between your palms before adding it to release its flavor.
• Curry Base: Now, curry base can vary a lot depending on where you are in India (and even from family to family!). It’s essentially a pre-made sauce that forms the foundation of many curries. You can find pre-made curry base at most Indian grocery stores. I personally love the Patak’s brand, but feel free to experiment! Some bases are milder, some are spicier. If you’re feeling ambitious, you can absolutely make your own from scratch – there are tons of recipes online.
• Curry Powder and Curry Base?: Yes! Using both adds complexity. The curry powder gives an initial aromatic boost, while the base provides the body and depth of flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Spice it Up: First, prepare your spice mix. In a small bowl, combine the coriander, cumin, Kashmiri chili powder, kasoor methi, black pepper, turmeric, and salt. Set this aside – it’s the heart of our curry.
2. Pre-Cook the Chicken: In a separate pan, simmer the chicken with the curry powder and a pinch of salt in about 1 cup (240ml) of chicken stock until it’s cooked through (about 10-12 minutes). Drain the chicken and set it aside. This step ensures the chicken stays tender and absorbs all those lovely flavors.
3. Sauté the Aromatics: Heat the vegetable oil in a large pan or pot over medium heat. Add the diced onions and green chilies and sauté until the onions are golden brown and slightly caramelized – this takes about 5-7 minutes.
4. Ginger-Garlic Magic: Add the garlic ginger paste and cook for another minute, until fragrant. You’ll know it’s ready when you can really smell that wonderful aroma!
5. Bloom the Spices: Reduce the heat to low, add the spice mix, and “bloom” the spices for 30-45 seconds. This means cooking them gently in the oil to release their flavors. Be careful not to burn them!
6. Tomato Time: Stir in the diluted tomato paste and cook for about a minute, stirring constantly.
7. Build the Base (Part 1): Add 3 oz (approx. 85g) of the curry base to the pan and cook on medium-high heat until it starts to “crater” – meaning the oil separates and you see little bubbles forming.
8. Build the Base (Part 2): Add the remaining 6 oz (approx. 170g) of curry base, and cook until the sauce has thickened slightly.
9. Chicken In!: Add the pre-cooked chicken to the curry and simmer for 3 minutes, allowing it to soak up all those delicious flavors.
10. Freshness & Finish: Stir in the fresh diced tomatoes, cilantro, and lemon juice. Cook for another 2 minutes. Finally, finish with the heavy cream, stirring well to combine.
11. Serve Immediately: And that’s it! Your Chicken Curry is ready to be devoured.

Expert Tips

• Don’t be afraid to adjust the spice levels to your liking. Add more green chilies or chili powder for extra heat.
• For a richer flavor, marinate the chicken in a little yogurt and spice mix for at least 30 minutes before cooking.
• If the curry is too thick, add a splash of chicken stock or water to thin it out.

Variations

• Vegan Adaptation: Swap the chicken for chickpeas or paneer (Indian cheese). Use plant-based cream instead of heavy cream.
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the ingredients of your curry base to ensure it doesn’t contain any gluten.
• Spice Level Adjustment: Reduce or omit the green chilies and Kashmiri chili powder for a milder curry.
• Festival Adaptations: This curry is perfect for special occasions like Diwali or Eid! Serve it with a variety of sides and enjoy with family and friends. My aunt always makes a huge batch for Eid, and it’s always a hit.

Serving Suggestions

This Chicken Curry is amazing served with:

• Steamed basmati rice (my personal favorite!)
• Naan bread (for soaking up all that delicious sauce)
• Raita (a cooling yogurt dip)
• A simple 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. The flavors actually develop even more overnight!

FAQs

1. What is a curry base and can I make it from scratch?

A curry base is a pre-made sauce that forms the foundation of many Indian curries. Yes, you can absolutely make it from scratch! It’s a bit time-consuming, but rewarding.

2. What is Kasoor Methi and what flavor does it add?

Kasoor Methi is dried fenugreek leaves. It adds a unique, slightly bitter, slightly sweet, and incredibly fragrant aroma to the curry.

3. Can I use chicken breasts instead of thighs? What adjustments should I make to the cooking time?

Yes, you can use chicken breasts, but they tend to dry out more easily. Reduce the simmering time to 5-7 minutes to prevent overcooking.

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

Adjust the amount of green chilies and Kashmiri chili powder. Removing the seeds from the green chilies will also reduce the heat.

5. What is the best type of rice to serve with this chicken curry?

Basmati rice is the classic choice! Its long grains and delicate flavor pair perfectly with the curry.

6. Can this curry be made ahead of time?

Yes! The flavors actually develop even more overnight. Just store it in an airtight container in the refrigerator and reheat gently when you’re ready to serve.