Chicken methi curry with restaurant quality results, every time!
I do love a good chicken methi curry.
This recipe is from my cookbook ‘The Curry Guy Bible’ but I have changed the recipe from the book version that serves 4 people to a smaller curry house portion to serve 1 to 2 people.
Fresh methi can be difficult to find but frozen methi can be found at most Asian grocers and is just as good as fresh.
It is also easier to use the frozen stuff as it comes cooked and ready to use. This chicken methi recipe calls for a curry house style base sauce. If you would like to cook a curry house curry without a base sauce, try this no base curry page.
Make this chicken methi curry recipe your own…
There are a number of ways you can take this chicken methi curry recipe and make it your own.
If you love spicy curries, for example, you could add more chilli powder or chopped chillies. Prefer a creamier sauce, add more yoghurt.
This curry house style recipe is perfect for my taste but go ahead and adjust it if you like. If it sounds good, do it.
What is a restaurant style chicken methi curry?
By that I mean that this recipe produces a chicken methi curry that is just like those you find at the best curry houses.
As with all curry house style curries, there is some preparation work you will need to do first.
The essential base curry sauce is key to getting the flavour and texture right. Here is one of my ‘go to’ recipes for it.
You will also need to pre-cook your chicken. This makes the final cooking faster but also adds another layer of flavour.
If you are short of time, you could also cook the chicken pieces in the base sauce.
Just simmer it in the sauce until cooked through. This also adds a nice flavour to the base sauce.
Although this is a chicken methi recipe, you could of course substitute other main ingredients.
Just like when you go out for a curry and see methi curry on the menu. You could choose your main ingredient to go in the methi sauce such as lamb, chicken, paneer, king prawns…
In this recipe I have used frozen methi. If you want to use fresh methi, sprinkle it with salt and let sit for about 30 minutes.
Then squeeze out all the moisture and chop it up before using. This will reduce any bitter flavour that is often in fresh leaves.
Here are more curry house curry favourites you might like to try!
- 100g (3.5oz) frozen methi (fenugreek), defrosted
- 2 tbsp rapeseed (canola) oil
- 1 star anise
- 1 Indian bay leaf
- 1/2 tsp coriander seeds
- 1/2 tsp fennel seeds
- 1/2 onion - finely chopped
- 1 tbsp mixed powder
- 1/2 tsp Kashmiri chilli powder
- 70ml (1/4 cup) tomato puree
- 300ml (1 1/4 cups) base curry sauce
- 300g (11oz) pre-cooked chicken
- 2 tbsp plain natural yoghurt
- 1 tbsp coriander (cilantro) - finely chopped
- 1/2 tsp garam masala
- 1/2 tsp dried methi leaves
- Salt to taste
- Heat the oil in a frying pan over medium-high heat. Once hot, add the star anise, bay leaf, coriander seeds and fennel seeds and infuse these into the oil for about 30 seconds.
- Now add the chopped onion and fry until soft and translucent. This should take 3 - 5 minutes.
- Stir in the mixed powder and chilli powder and then add the tomato puree. Bring this to a simmer and then add half of the base sauce.
- Bring this to a rolling simmer.
- Stir in the pre-cooked chicken and coat it in the sauce.
- Add the fresh methi and the remainder of the base sauce
- Stir in the yoghurt, one tablespoon at a time. Don't add it all at once or it could curdle.
- To finish, add the chopped coriander (cilantro) and garam masala. Then add the dried methi by rubbing it between your fingers over the sauce.
- If you prefer a creamier sauce, you could add more yoghurt or just top the sauce with some plain natural yoghurt.