Kasuri Methi Chicken | How Dried Fenugreek Leaves Elevate Your Chicken Curry

Dried fenugreek leaves, or kasuri methi, are an integral part of every Indian kitchen cupboard. Their slightly bitter, nutty flavour carries hints of fennel and celery, making them the perfect herb to lift the taste of any non-vegetarian curry. It is not just an ingredient for me - it is the aroma of home, the fragrance that immediately transports me to my family kitchen in Delhi.

Here living in the UK, I have observed that if you happen to pass any high-street Indian restaurant in the UK, hundred percent chances are the mouthwatering fragrance wafting out as you walk by is kasuri methi at work. For those who may struggle to find this beautiful herb, its available in lots of super markets now, on Amazon and other online portals and, surely a staple in Asian stores near you.

I have always adored this herb, and just last week at the Dartmouth Food Festival on 26th October 2025, I spoke at length about it during my cookery demo. Watching people’s eyes light up as the scent hit the demo kitchen reminded me yet again why kasuri methi is indispensable in Indian cooking.

This recipe, Kasuri Methi Chicken, celebrates that very flavour. It is aromatic, comforting, and surprisingly simple to make at home, with tender chicken pieces soaking up the richness of onions, tomatoes, and spices.

Chicken curry with dried fenugreek leavbes served with steamed rice

Cooks for 4 people

Prep time - 1 hour for marination

Cooking time - 30 minutes

Ingredients

For the chicken marinade

• 500 g chicken breast, cut into medium pieces

• 1 teaspoon yoghurt

• 1 tablespoon dried fenugreek leaves (kasuri methi), lightly crushed by hand

• Salt to taste

• ⅓ teaspoon Kashmiri red chilli powder (optional)

• 1 teaspoon ginger–garlic paste

For the sauce

• 2 small white onions, finely chopped

• 1-inch piece of ginger, grated

• 2–3 garlic cloves, pounded

• 1 green chilli, deseeded and chopped (optional)

• 2–3 tomatoes, pureed, or 300 g canned tomatoes

• 1 teaspoon cumin seeds

• 2 tablespoons oil (or oil with a small knob of butter)

Whole spices

• 1 bay leaf

• 1–2 Kashmiri dried chillies, broken (optional)

• 1-inch cinnamon stick

• 1 brown cardamom

• 3 green cardamoms

• 3 cloves

• 3 peppercorns

Ground spices

• ¼ teaspoon nutmeg powder

• 1 teaspoon cumin powder

• ½ teaspoon turmeric powder

• 1 teaspoon degi mirch or mild red chilli powder (optional)

• 1 teaspoon dried fenugreek leaves (kasuri methi)

• Salt to taste

Method

1. Mix all marinade ingredients with the chicken and refrigerate for a few hours, ideally overnight, for the flavours to develop.

2. Heat oil (and butter if using) in a heavy pan. Add whole spices and cumin seeds, letting them sizzle until fragrant.

3. Add chopped onions and cook on medium heat until golden brown, about 10–12 minutes.

4. Stir in green chilli, ginger, and garlic. Cook until the raw aroma disappears.

5. Lower the heat and add ground spices. Cook gently for a minute, stirring to prevent burning.

6. Add the tomato purée and cook for 6–8 minutes until thick and glossy.

7. Add the marinated chicken, stirring on high heat until coated with the masala.

8. Sprinkle in the dried fenugreek leaves, add salt, cover, and simmer on low heat for 10 minutes. Add half a cup of warm water if needed.

9. Once the chicken is tender and the oil separates, turn off the heat.

Serve hot with steamed rice or warm chapatis, letting the fragrance of kasuri methi announce itself with every bite.