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kasuri methi chicken

Kasuri Methi Chicken

This Kasuri methi chicken is a royal and luxurious chicken curry, which is also somehow very light. A perfect meal for the weekend, this curry can be mopped up with naan, laccha parathas, jeera rice or plain pulao. A little bit of salad and raita on the side will make the meal absolutely flawless.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 3
Ingredients Method

Ingredients
  

Ingredients
  • 500 g chicken
  • 3 tbsp oil
  • 1 tbsp ghee
  • 1/2 cup onion paste
  • 2 green chillies slit in half
  • 1 tbsp ginger garlic paste
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 2 cardamoms
  • 2 cloves
  • 1/4 cup desiccated coconut
  • 1 cup fresh tomato paste
  • Salt to taste
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri red chilli powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 10 cashews ground to a paste with water
  • 1/4 tsp garam masala
  • 400 ml hot water
  • A handful of crushed kasuri methi

Method
 

Directions
  1. Heat oil and ghee in a kadhai.
  2. Add the whole spices and stir them into the oil for a few seconds.
  3. Add the onion paste carefully and stir for a few minutes. The rawness of the onions should fade completely before we add anything else. Do not burn.
  4. Add slit green chillies and ginger garlic paste and cook for another few minutes till its rawness disappears.
  5. Next, add the desiccated coconut and fry on medium to low flame for another three minutes.
  6. Throw in a splash of water to prevent the masala from sticking to the pan.
  7. Stir till the oils of the coconut starts to release.
  8. Pour in the fresh tomato paste and stir well.
  9. Let the tomatoes cook completely. You will know it’s done when the oil starts to release from the sides. Do not burn.
  10. Season with salt, Kashmiri red chilli powder, turmeric powder, cumin powder and coriander powder.
  11. Cook the masala for 3-4 minutes on medium to low flame.
  12. Put the chicken pieces and mix everything together, till every piece of chicken is coated well into the masala.
  13. Fry the chicken for 5-6 minutes.
  14. Add the cashew paste and stir for another few minutes.
  15. Cover and cook on low flame for ten minutes, or till the chicken is tender.
  16. Pour hot water and let the curry come to a roaring boil.
  17. Once you reach your desired consistency for the curry, garnish with garam masala and kasuri methi or dried fenugreek leaves. Stir for a minute and let it boil for another two minutes.
  18. Serve hot with naan, tandoori roti or jeera rice.