Indian · Dinner
Chicken Curry with Fenugreek Leaves
Boneless chicken thighs braised in a tomato-onion masala with dried fenugreek leaves, ginger-garlic paste, and toasted ground spices, finished with heavy cream. The sauce develops a deep reddish tone from tomatoes and carries fenugreek's slightly bitter, savory-sweet edge. Served with steamed basmati rice or roti.
$4
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
486Calories
42.3gProtein
29.8gFat
15.2gCarbs
5.9gSugar
4.1gFiber
712mgSodium
244mgChol
11.4gSat Fat
870mgPotassium
98mgCalcium
3.6mgIron
0.7mcgVitamin B12
14mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
gluten-free
protein-rich
low-carb
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Cut the chicken into bite-sized pieces. Finely chop the onion and tomato. Crush the kasuri methi between your palms to release its aroma.
2
Sauté
Heat the vegetable oil in a heavy-bottomed pan over medium heat. Cook the onion for 5–6 minutes, stirring often, until softened and light golden.
3
Bloom
Stir in the ginger-garlic paste and cook over medium heat for 1 minute until fragrant and darkened slightly.
4
Simmer
Add the tomato, turmeric, coriander, cumin, and chili powder. Cook over medium-low heat for 6–8 minutes, mashing occasionally, until broken down and oil separates.
5
Sear
Add the chicken and cook over medium-high heat for 4–5 minutes, turning occasionally, until opaque and lightly browned on all sides.
6
Braise
Pour in the water and salt. Cover and simmer over low heat for 12–15 minutes until the chicken is cooked through with no pink at the center.
7
Finish
Stir in the kasuri methi and garam masala, then swirl in the heavy cream. Simmer uncovered over low heat for 2 minutes until the sauce darkens and coats the spoon.
8
Plate
Spoon the curry into a bowl and scatter the cilantro over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless, skinless chicken thigh
- 2 tbsp2 tbsp vegetable oil
- 11 small onion, about 60g
- 1 cup1 cup tomato, about 120g
- 2 tsp2 tsp ginger-garlic paste
- 1 tsp1 tsp turmeric-ground
- 2 tsp2 tsp coriander-ground
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp chili-powder
- 1 tsp1 tsp garam masala
- 2 tbsp2 tbsp kasuri methi
- 4 tbsp60ml heavy cream
- 1/2 cup120ml water
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp cilantro
