Chicken Kasoori Methi | Korma Style Chicken Curry with Kasoori Methi
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: Indian
Serves: 6 servings
  • Chicken – 1 kg, curry cut
  • Mustard oil – 6 tbsp (You may use any other oil of your choice too)
  • Cloves – 6
  • Green cardamom – 6
  • Cinnamon – 1-inch piece, broken
  • Dry red chili – 2
  • Onion – 3, medium, thinly sliced
  • Ginger paste – 1 tbsp
  • Garlic paste – 1 tbsp
  • Tomato paste – 2 tbsp (Add ¼ cup, if using tomato puree)
  • Turmeric powder – 1 tsp
  • Coriander powder – 2 & ½ tsp
  • Cumin powder – 1 tsp
  • Kashmiri red chili powder – 1 tsp
  • Sugar – 1 tsp
  • Curd/yogurt – ½ cup, beaten until smooth & lump-free
  • Fresh cream – ¼ cup (Add 2 tbsp, if using double cream)
  • Kasoori methi – 2 tbsp
  • Garam masala – ½ tsp
  • Salt to taste
  1. Heat oil in a large kadhai. I used mustard oil but feel free to use any oil of your choice. Once the oil is hot, temper it with cloves, green cardamom, cinnamon stick and dry red chilies. Let them crackle for 30 seconds.
  2. Next add the thinly sliced onions and sauté them on medium flame until they turn translucent, about 5 minutes.
  3. Add the ginger paste and garlic paste and stir to mix well. Continue sautéing on medium flame for 10 more minutes or until the onions turn golden brown.
  4. Next add the tomato paste. It may be difficult to find tomato paste in some places; in that case add tomato puree. Cook it until the raw smell is gone, about 5 minutes. Also add sugar to balance the tartness of the tomato paste/puree.
  5. Now add the spices – turmeric powder, cumin powder, coriander powder and red chili powder. Add a splash of water and sauté the spices on low heat for 5 minutes or until oil starts to release.
  6. Now add the chicken pieces. A quick note here: I didn’t marinate my chicken as I was running short of time, but you can definitely do it if you wish to. After you wash and drain out all the water from chicken, you can marinate it with some salt and ginger-garlic paste and leave it for 30 minutes. However, it is not mandatory!
  7. Stir everything to coat the chicken pieces with the spice mix. Cook the chicken uncovered on medium heat for 10 minutes, stirring frequently in between. The chicken pieces will turn opaque and browned.
  8. Now add beaten curd. Make sure the curd is well-beaten and completely lump-free, otherwise it will split in the hot kadhai and you will not end up with a silky smooth gravy. Again, stir well to mix everything evenly.
  9. Season the chicken with salt to taste; if you have marinated your chicken earlier with salt, make sure to adjust that and not over-season it. Cover and cook the chicken for 6 to 8 minutes, stirring occasionally in-between. Chicken will release some water during this coking time.
  10. After about 10 minutes, uncover the pan and give a good stir. Check and adjust seasoning if needed. Then add about a cup of hot water to the kadhai and mix well. Cover and let it simmer on low for 5 minutes.
  11. After about 5 minutes, your chicken should be completely cooked through; if not continue cooking until done. Then add the fresh cream, mix well into the gravy and let it come to a boil.
  12. At this point, check the consistency of the chicken gravy; if it seems to be too thick, add little more water. Do note that as this chicken kasoori methi cools down, it becomes thicker; so, it’s better to keep it at a thinner side in the beginning.
  13. Finally, add the star ingredients i.e. kasoori methi and give a final good stir. Sprinkle garam masala and your chicken kasoori methi is ready to serve with paratha or butter naan! Enjoy!
Note: If you want to re-heat left-over of this chicken kasoori methi, then instead of microwave oven, re-heat it in a kadhai adding some water to it as the gravy will become very thick & stiff once refrigerated and it won’t heat up evenly in a microwave; whereas re-boiling it in a wok in some fresh water will rejuvenate the chicken kasoori methi!
Recipe by Everyday Indian Recipes at