Chicken Curry Recipe- Kasuri Methi & Cream Indian Style

Last Updated on 2 months by Neha Deshmukh

Chicken Curry Recipe – Kasuri Methi & Cream Indian Style

Hey everyone! If you’re anything like me, a comforting, flavourful chicken curry is the ultimate soul food. This recipe is a family favourite – I first made it when I was trying to recreate my grandmother’s incredible cooking, and it’s been a hit ever since. It’s a beautiful blend of aromatic spices, creamy richness, and that special touch of kasuri methi that just elevates everything. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any chicken curry. It’s a deeply satisfying dish that’s perfect for a weeknight dinner or a special occasion. The combination of the spice paste, yogurt marinade, and finishing touches of kasuri methi and cream creates a truly unforgettable flavour. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. You’ll love how the flavours develop and how tender the chicken becomes.

Ingredients

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

• 300 grams chicken pieces with bone
• 2 tbsp curd / plain yogurt
• A few curry leaves
• 1-2 tbsp ghee or oil
• 1 cup sliced onions
• 1 green chilli, chopped (optional)
• 1 cup tomato, cubed
• 2 tsp crushed kasuri methi (optional)
• 1 tbsp cream
• 1-2 tsp chilli powder
• 2 garlic cloves
• 2 dry red chillies
• A few cashew nuts
• 0.5 tsp fennel seeds
• 1 small piece cinnamon
• 2 cloves
• 1 star anise
• Seeds from 2 cardamom pods

Ingredient Notes

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

• Kasuri Methi: This dried fenugreek leaf is key. It adds a unique, slightly bitter, and incredibly fragrant flavour. Don’t skip it if you can help it!
• Ghee or Oil: I personally love using ghee for that authentic flavour, but oil works perfectly well too. It’s really down to preference.
• Bone-in Chicken: Using bone-in chicken adds so much more flavour to the curry. The bones release collagen as it cooks, making the sauce richer and more delicious. But boneless works too, just adjust cooking time.
• Spice Levels: Indian cooking is all about adjusting spice to your liking. Feel free to add more or less chilli powder depending on how much heat you enjoy. Some regions in India use significantly more spice than others!
• Cashew Nuts: These add a lovely subtle sweetness and help to thicken the gravy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken pieces with the yogurt, a few curry leaves, chilli powder, and a pinch of salt. Give it a good mix and let it sit for about 15 minutes. This tenderizes the chicken and infuses it with flavour.
2. While the chicken marinates, let’s make the spice paste. In a blender, combine the garlic cloves, dry red chillies, cashew nuts, fennel seeds, cinnamon, cloves, star anise, and cardamom seeds. Add a splash of water and blend into a smooth paste.
3. Now, heat the ghee or oil in a pan over medium heat. Add the sliced onions and green chillies (if using) and sauté until they turn golden brown and fragrant. This usually takes about 5-7 minutes.
4. Add the cubed tomatoes and cook until they soften and break down. Stir frequently to prevent sticking.
5. Pour in the marinated chicken and the spice paste. Stir well to coat the chicken evenly. Cook for a few minutes, allowing the spices to bloom.
6. Pour in 1 cup of water, bring to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, or until the chicken is tender and cooked through.
7. Finally, sprinkle in the crushed kasuri methi (if using) and drizzle with cream. Adjust the salt to your taste. Give it a gentle stir and serve hot!

Expert Tips

• Don’t be afraid to experiment with the spices! A little bit of cumin or coriander powder can add another layer of flavour.
• If the curry is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes to reduce the sauce.
• For a richer flavour, use full-fat yogurt and cream.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the yogurt for plant-based yogurt (like cashew or soy yogurt) and the cream for coconut cream. It’s just as delicious!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the labels of your spices to be sure.
• Spice Level Adjustments: My friend, Priya, loves a fiery curry, so she adds a pinch of cayenne pepper. Feel free to adjust the chilli powder to your preference.
• Festival Adaptations: During Eid, my family loves to serve this with sheer khurma. For Diwali, we pair it with poori and chana masala.

Serving Suggestions

This chicken curry is amazing with:

• Steamed basmati rice (my go-to!)
• Naan bread (perfect for soaking up all that delicious sauce)
• Roti or chapati (a healthier option)
• A side of raita (yogurt dip) to cool things down

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

1. What type of chicken cut is best for this curry?

Bone-in chicken thighs or drumsticks are ideal for flavour and tenderness. However, boneless chicken breast can be used if preferred, but reduce the cooking time.

2. Can I make this curry ahead of time?

Absolutely! You can make the curry a day or two in advance. The flavours will meld together beautifully.

3. What is Kasuri Methi and can I substitute it?

Kasuri methi is dried fenugreek leaves. It has a unique flavour that’s hard to replicate, but if you absolutely can’t find it, you can try using a pinch of dried oregano. It won’t be the same, but it will add some herbal notes.

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

Start with less chilli powder and add more to taste. You can also remove the seeds from the green chillies to reduce the heat.

5. Can I use a pressure cooker to make this curry faster?

Yes, you can! Reduce the cooking time to about 8-10 minutes in a pressure cooker.

6. What is the best rice to serve with this chicken curry?

Basmati rice is the classic choice. Its long grains and delicate flavour complement the curry perfectly.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!