Chicken with cashews and kasoori methi

Kasoori methi or dry fenugreek leaves has a very distinct taste and when coupled with cashews, it enhances the taste and smell of the gravy to a different level. I have often spoken of the health benefits of fenugreek several times, and shall spare you the sermon now; but then this is the reason why I keep finding ways to include fenugreek in various forms to my cooking. The distinct taste of the kasoori methi coupled with the creamy texture of the cashew paste makes this chicken curry stand out in its own right.

Ingredients:

  • Chicken
  • Yogurt
  • Onion (chopped)
  • Garlic (chopped)
  • Ginger paste
  • Chilli powder
  • Cashew
  • Raisin
  • Capsicum
  • Milk- 1 cup
  • Kasoori methi (dried fenugreek leaves)
  • Cream
  • Lemon juice
  • Salt
  • Sugar
  • Oil

Preparation:

  • Marinate chicken in yogurt and lemon juice for an hour
  • Make a paste of cashew, raisins and capsicum together
  • Heat oil
  • Fry finely chopped onion and garlic
  • Add chicken and keep frying
  • Add ginger paste, chilli powder, salt and sugar to taste
  • Add the paste and cook
  • Add milk (add water to dilute a little, if required) and cook
  • When chicken is tender, add kasoori methi and cream and mix well
  • Serve hot