Indulge in the aromatic and flavorful Kasoori Methi Chicken Curry – a dish that is sure to tantalize your taste buds and leave you craving for more!
This mouth-watering dish is a classic North Indian curry that is bursting with rich and complex flavors. The succulent chicken pieces are cooked to perfection in a delicious blend of spices, yogurt, and creamy tomato sauce. But what really sets this curry apart is the addition of kasoori methi, a dried herb that adds an incredible depth of flavor to the dish.
The aroma of the kasoori methi permeates every bite, infusing the dish with a distinct nutty and slightly bitter taste. This herb is so essential to the dish that it takes center stage in the name of the recipe itself. The chicken becomes tender and juicy as it soaks up all the flavors of the sauce, making each bite a delectable experience.
This dish is perfect for a cozy dinner with loved ones, and its versatility makes it a favorite among both meat lovers and vegetarians, who can easily substitute the chicken with paneer or vegetables. It’s also a great option for meal prep, as it tastes even better the next day, once the flavors have had a chance to meld together.
So why not try your hand at making Kasoori Methi Chicken Curry? You won’t regret it! This dish is the perfect blend of bold flavors, tender meat, and creamy sauce that is sure to be a crowd-pleaser. Just be sure to have plenty of naan or rice on hand to soak up every last drop of this delicious curry!
Kasoori Methi Chicken Curry
Ingredients
For chicken marination:
Whole spice:
Spice powder and other ingredients:
Instructions
-
Prepare ahead to grind or pound cashew nuts to form a paste.
-
Whisk yogurt.
-
Marinate chicken with marination spices and set aside for 1 hour or overnight.
-
Next, chop onions and tomatoes.
-
Slice serrano chili. This is optional as this type of chili is very spicy.
-
Heat oil in a pan or pot on medium heat.
-
Add in whole spice and chopped onions. Sauté for 5 mins until the onion is soft and slightly golden brown.
-
Add in fresh tomatoes, mix and continue sautéing until tomatoes softened. Add tomato paste and continue to sauté for about 2 mins.
-
Add the rest of the spices, coriander powder, garam masala, and chili powder. Mix well to sauté for another minute.
-
Add in chicken and mix well. Add in cashew paste and continue mixing.
-
Add 1 cup of water and mix again.
-
Add salt to taste and simmer on medium-low heat with the lid on for about 30 mins. Check after 15 mins to make sure the bottom is not burned. Continue to simmer until the chicken is cooked.
-
Remove the chicken from the pot and set aside.
-
Increase the heat to medium, add in fresh cream and continue to simmer until the sauce is slightly thickened. Add 1 tsp of kasoori methi.
-
Return the chicken back into the pot and let it simmer for another 2 mins.
-
Serve with Naan bread or over steamed rice.
Tips
- Do not add water into the chicken too much in the beginning as the chicken will ooze out more juice as you cook them. Add more after the chicken is cooked.
- When you need to thicken the sauce especially when the chicken is already cooked. Remove from the pot and continue to thicken the sauce. This way, the chicken will not be overcooked and stay in its shape.
