Chicken Methi Recipe – Authentic Indian Curry with Cashew Gravy

Last Updated on 2 months by Neha Deshmukh

Chicken Methi Recipe – Authentic Indian Curry with Cashew Gravy

Hey everyone! If you’re anything like me, you absolutely love a good Indian curry. There’s just something so comforting and flavorful about them, right? Today, I’m sharing one of my all-time favorites: Chicken Methi. It’s a beautiful blend of tender chicken, fragrant fenugreek (methi), and a rich, creamy cashew gravy. I first made this for a family gathering and it was a huge hit – everyone raved about the unique flavor! Let’s get cooking.

Why You’ll Love This Recipe

This Chicken Methi isn’t just delicious, it’s special. The fresh methi leaves add a slightly bitter, earthy note that balances the richness of the cashew gravy perfectly. It’s a little different from your everyday butter chicken, and that’s what makes it so exciting! Plus, it’s surprisingly easy to make, even though it tastes like you spent hours in the kitchen.

Ingredients

Here’s what you’ll need to create this flavorful masterpiece:

• 1 kg chicken, cut into pieces
• 1 cup packed fresh methi leaves (about 30g)
• 2 large onions
• 1 tsp green chili paste
• 3/4 tbsp ginger garlic paste
• 1 tomato, pureed (about 150ml)
• 1/4 cup yogurt (curd) (about 60ml)
• 1 large pinch turmeric powder (about 1/4 tsp)
• 3/4 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1 tsp garam masala powder
• To taste salt
• 7-8 cashewnuts
• 2 tbsp oil

Ingredient Notes

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

• Fresh Methi Leaves: Seriously, don’t skip these! They’re the star of the show. You can usually find them at Indian grocery stores. If you absolutely can’t find fresh, you can use dried methi leaves (kasuri methi), but use about 2 tablespoons and rehydrate them in warm water for 10 minutes before using.
• Cashew Paste: This is what gives the gravy that luxurious, creamy texture. I usually soak about 8-10 cashews in warm water for 30 minutes, then blend them into a smooth paste with a little fresh water.
• Spice Levels: Indian cooking is all about personal preference! This recipe is for a medium spice level. Feel free to adjust the red chili powder to your liking. Some regions in India prefer a hotter curry, while others like it milder.
• Yogurt: Full-fat yogurt works best for a richer flavor and creamier texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the base. Blend the sautéed onions with the yogurt to form a smooth paste. Set this aside – it’s going to be the foundation of our delicious gravy.
2. Heat 2 teaspoons of oil in a pan over medium heat. Add the methi leaves and sauté until they’re nice and crisp, about 7-8 minutes. This step is important – crispy methi adds a wonderful texture. Remove them from the pan and set aside.
3. Now, heat the remaining oil in the same pan. Add the ginger-garlic and green chili pastes and sauté for 3-4 minutes until fragrant. Don’t let the garlic burn!
4. Stir in the turmeric, red chili, cumin, and coriander powders. Cook for another minute, stirring constantly, to bloom the spices. This releases their flavors.
5. Add the tomato puree and cook for 3 minutes, stirring occasionally, until it thickens slightly.
6. Time for the onion-curd paste! Mix it in and cook for another 3 minutes, stirring constantly to prevent sticking.
7. Add the chicken pieces and cook on medium-high heat for 3-4 minutes, browning them slightly. Then, cover the pan and simmer until the chicken is about three-fourths done.
8. Now for the magic! Mix in the cashew paste, garam masala, and the sautéed methi leaves. Adjust the water if needed to reach your desired gravy consistency.
9. Cook until the chicken is tender and the gravy has thickened to a beautiful, glossy finish. This usually takes another 5-7 minutes.

Expert Tips

• Browning the Chicken: Don’t overcrowd the pan when browning the chicken. Work in batches if necessary to get a good sear.
• Low and Slow: Simmering the chicken slowly is key to tender, flavorful results.
• Taste as You Go: Don’t be afraid to taste and adjust the seasoning throughout the cooking process.

Variations

• Vegan Adaptation: Swap the chicken for paneer (Indian cheese) or chickpeas. Use plant-based yogurt and ensure your garam masala is vegan-friendly.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your garam masala to ensure it doesn’t contain any gluten-based ingredients.
• Spice Level Adjustment: For a milder curry, reduce the red chili powder to 1/2 tsp. For a spicier kick, add up to 1 tsp or even a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chili for extra heat!
• Festival Adaptations: This dish is perfect for special occasions like Diwali or Eid. Serve it with a side of fragrant biryani for a truly festive meal.

Serving Suggestions

Serve hot with fluffy basmati rice, warm biryani, or soft rotis. A side of raita (yogurt dip) and a sprinkle of fresh cilantro adds a lovely finishing touch.

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.

FAQs

What is the best way to prepare the methi leaves for this recipe?

Wash the methi leaves thoroughly and pat them dry. Remove any thick stems. You can roughly chop them or leave them whole, depending on your preference.

Can I use store-bought cashew paste instead of making my own?

Yes, you can! Just make sure it’s a good quality cashew paste and adjust the amount to taste.

What type of rice or bread pairs best with Chicken Methi?

Basmati rice is a classic pairing. Naan or roti are also excellent choices for soaking up the delicious gravy.

How can I adjust the thickness of the gravy?

If the gravy is too thick, add a little water. If it’s too thin, simmer for a few more minutes to allow it to reduce.

Can this recipe be made in an Instant Pot or slow cooker?

Yes! For an Instant Pot, sauté the onions and spices, then add the remaining ingredients and cook on high pressure for 10-12 minutes, followed by a natural pressure release. For a slow cooker, cook on low for 6-8 hours.

What is the significance of using yogurt in this curry?

Yogurt adds a lovely tanginess and helps to tenderize the chicken. It also contributes to the creamy texture of the gravy.

Enjoy this Chicken Methi recipe! I hope it becomes a new favorite in your kitchen. Let me know in the comments how it turns out for you!