Creamy Chicken Curry Recipe – Kashmiri Chilli & Methi Leaves

Last Updated on 5 months ago by Neha Deshmukh

Creamy Chicken Curry Recipe – Kashmiri Chilli & Methi Leaves

Introduction

Oh, this curry! It’s one of those recipes that just feels like home. I first made this creamy chicken curry when I was craving something comforting and a little bit special, and it’s been a family favourite ever since. The Kashmiri chilli gives it this gorgeous colour and a lovely, mild warmth, and the dried methi leaves add a unique flavour you won’t find in just any curry. It’s easier to make than you think, and trust me, the results are worth it!

Why You’ll Love This Recipe

This isn’t your average chicken curry. It’s incredibly flavourful, with a rich and creamy sauce that’s just divine. Here’s what makes it special:

• Vibrant Colour: Kashmiri chilli powder gives the curry a beautiful, inviting red hue.
• Tender Chicken: Marinating in yogurt ensures the chicken is incredibly tender and juicy.
• Unique Flavour: Dried fenugreek leaves (methi) add a distinctive, slightly bitter note that elevates the whole dish.
• Rich & Creamy: Cashews blended into the sauce create a luxurious, velvety texture.
• Easy to Make: Despite the complex flavours, it’s a surprisingly straightforward recipe.

Ingredients

Here’s what you’ll need to create this delicious creamy chicken curry:

• 500 gram chicken breasts or thighs
• 2 tbsp vegetable oil
• 2 tbsp Greek yogurt
• 2 tbsp lemon juice
• 1 tsp ginger/garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp Kashmiri chilli powder
• 1 tsp garam masala
• 0.5 tsp turmeric
• 2 tbsp butter
• 2 whole bay leaf
• 1 large onion
• 0.25 cup cashew nuts
• 0.5 tsp ground fennel/soomph
• 1 tsp garam masala
• 1 cup tomato puree/passata
• 0.5 cup water
• 1 tsp dried methi leaves
• 0.75 cup fresh cream
• 2-3 tsp sugar
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Kashmiri Chilli Powder: This is key for the colour and a mild, fruity heat. It’s not super spicy, so don’t be shy with it! If you can’t find it, you can substitute with regular chilli powder, but reduce the amount and add a pinch of paprika for colour.
• Greek Yogurt: Using Greek yogurt is fantastic because it’s thicker and helps tenderize the chicken beautifully. You can use plain yogurt, but strain it through cheesecloth for about 30 minutes to remove excess water.
• Dried Fenugreek Leaves (Methi): Don’t skip these! They have a unique, slightly bitter flavour that really makes this curry special. You can find them at most Indian grocery stores. Crush them between your palms before adding to release their aroma.
• Cashew Nuts: These add a wonderful richness and help thicken the sauce. Soaking them in warm water for 10-15 minutes before blending will make them even smoother.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Chicken: In a bowl, combine the chicken with yogurt, lemon juice, ginger/garlic paste, turmeric, cumin, coriander, garam masala, chilli powder, and oil. Give it a good mix, ensuring the chicken is well coated. Cover and refrigerate for at least 30 minutes – longer is even better!
2. Brown the Chicken: Heat a little oil in a large pan or Dutch oven over medium-high heat. Brown the marinated chicken in batches – don’t overcrowd the pan! This helps it get a nice colour and seals in the juices. Set the browned chicken aside.
3. Sauté Aromatics: In the same pan, melt the butter with a little more oil. Add the bay leaves and chopped onion. Cook until the onions soften and turn golden brown – about 8-10 minutes. Add the cashew nuts and cook for another 2-3 minutes.
4. Build the Sauce: Add the chilli powder, garam masala, and tomato puree to the pan. Season with salt and sugar. Stir well and simmer for about 5-7 minutes, until the sauce thickens slightly.
5. Blend & Finish: Carefully blend the sauce until smooth using a stick blender (or transfer to a regular blender – be careful with hot liquids!). Return the sauce to the pan, add the cream, cooked chicken, and crushed methi leaves. Simmer for another 5 minutes, allowing the flavours to meld together.
6. Garnish & Serve: Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t skip the marinating step! It really makes a difference in the tenderness and flavour of the chicken.
• Taste as you go. Adjust the salt, sugar, and chilli powder to your liking.
• Low and slow is key. Simmering the sauce allows the flavours to develop and deepen.

Variations

• Vegan Adaptation: Swap the Greek yogurt for a plant-based yogurt alternative (like cashew or soy yogurt) and use coconut cream instead of fresh cream.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your garam masala blend to ensure it doesn’t contain any gluten-containing ingredients.
• Spice Level Adjustment: If you like it spicier, add a pinch of cayenne pepper or use a hotter chilli powder. My friend, Priya, always adds a chopped green chilli for extra heat!
• Festival Adaptations: This curry is perfect for special occasions like Eid or Diwali. You can serve it with a variety of sides and accompaniments to create a festive feast.

Serving Suggestions

This creamy chicken curry is amazing with:

• Naan bread – perfect for soaking up all that delicious sauce!
• Steamed basmati rice – a classic pairing.
• Raita – a cooling yogurt dip to balance the spice.
• A simple salad – for a fresh contrast.

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 as the flavours have more time to develop!

FAQs

1. What cut of chicken works best for this curry? You can use chicken breasts or thighs. Thighs are more forgiving and stay juicier during longer cooking times, but breasts work well too.
2. Can I make this curry ahead of time? Absolutely! You can make the sauce a day or two in advance and store it in the refrigerator. Just add the chicken and finish cooking when you’re ready to serve.
3. What is Kashmiri Chilli Powder and can I substitute it? It’s a type of chilli powder from Kashmir, known for its vibrant red colour and mild heat. If you can’t find it, use regular chilli powder and a pinch of paprika.
4. How do I adjust the sweetness of the curry? Start with 2 teaspoons of sugar and add more to taste. The sweetness helps balance the acidity of the tomatoes and the spice.
5. What is the best way to revive leftover curry? Gently reheat it on the stovetop over low heat, adding a splash of water or cream if needed to loosen the sauce. A quick stir-fry with some fresh spinach or peas can also give it a new lease on life!