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Chicken Kasuri Methi is a North Indian dish that beautifully balances creaminess with the unique, slightly bitter, earthy notes of dried fenugreek leaves. The dish features boneless or bone-in chicken pieces cooked in a base of onions, tomatoes, yogurt, and cream. What makes it special is the generous use of kasuri methi, which infuses the curry with its distinctive aroma and depth of flavor.
This curry is rich yet not overly heavy, mildly spiced but layered with warmth from garam masala, ginger-garlic paste, and chili powder. Yogurt and cream give it a silky texture, while kasuri methi rounds it out with its signature fragrance. It’s a restaurant-style dish that pairs beautifully with naan, roti, or jeera rice.
Chicken Kasuri Methi is perfect for weekend dinners or special occasions when you want something comforting but a little indulgent.
Marinate Chicken
Mix chicken with yogurt, ginger-garlic paste, chili powder, turmeric, and salt. Let it rest for 20–30 minutes.
Cook Chicken
Heat 1 tbsp oil in a pan. Add marinated chicken and sauté until sealed and slightly golden (not fully cooked). Remove and set aside.
Prepare Curry Base
In the same pan, heat remaining oil. Add onions and cook until golden brown. Stir in ginger-garlic paste and cook for a minute. Add tomato puree, coriander powder, cumin powder, and salt. Cook until oil separates.
Combine
Add the chicken pieces back to the pan. Stir in green chili and kasuri methi. Cover and cook for 15 minutes, until chicken is tender and flavors blend.
Finish with Cream & Serve
Lower heat and stir in cream and garam masala. Simmer for 2 minutes (do not boil).
Garnish with fresh coriander and a pinch of kasuri methi. Serve hot with naan, paratha, or rice.
Crush kasuri methi in your palms before adding — it releases maximum aroma.
Don’t overuse kasuri methi — too much can make the curry bitter.
Marination helps tenderize chicken and adds depth of flavor.
Use bone-in chicken for more flavor, or boneless for quicker cooking.
Always add cream on low heat to prevent curdling.
Yes, sauté ½ cup fresh methi leaves with onions before adding tomato puree for a fresher taste.
It’s mildly spiced. Adjust chili powder and green chili as per preference.
Yes, increase yogurt for tanginess or add cashew paste for creaminess.
Soft naan or butter roti pairs best, though jeera rice is also a great option.
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