Chicken Methi Kaju Curry is a hearty dish of chicken drumsticks marinated in aromatic spices and cooked in a flavour-packed gravy made with fresh methi leaves, creamy cashew paste, and a special homemade tandoori masala blend. With tender chicken, a luscious sauce, and pops of vibrant spice, this curry makes a satisfying meal. The recipe takes some effort but rewards you generously.
Sunrise tip: Dry roasting the spices before grinding them releases their essential oils, making the masala much more aromatic and flavourful.
Time: 10 minutes
Heat a pan and add Sunrise Jeera Seeds, Sunrise Dhania Seeds, and Sunrise Saunf Seeds. Dry roast for 2 minutes until fragrant, then cool on a plate.
In the same pan, add cinnamon, green cardamom, cloves, black cardamom, star anise, Sunrise Kali Mirch, and mace. Dry roast on low flame for 3-4 minutes. Add dried ginger pieces and roast 1 minute more. Remove and cool.
Dry roast Kashmiri and regular red chillies on low for 2-5 minutes. Cool completely.
Once everything is cooled down, grind everything into a coarse powder. Add Sunrise Kasuri Methi and grind to a fine powder. Sift and store in a jar.
Time: 10 minutes
Heat oil in a pan. Add chopped garlic and sauté until fragrant and lightly browned. Remove from heat, cool, and blend into a paste.
In the same pan, heat more oil, add chopped tomatoes and sauté well until extra water evaporates. When tomatoes look fried, remove into a bowl, cool, and blend to a thick purée. Set both pastes aside.
Time: 5 minutes
In a large bowl, mix chicken drumsticks with 2 tbsp curd, 1 tbsp each prepared tandoori masala, Sunrise Lal Mirch Powder, Sunrise Dhania Powder, Sunrise Jeera Powder, and salt. Add a swirl of mustard oil and rub well to coat chicken.
Time: 10 minutes
Heat refined oil in a pan. Add marinated chicken and fry until slightly charred on the outside. Remove and set aside.
Time: 10 minutes
In the same pan, add more oil if needed. Sauté onions and tomatoes until soft. Add Sunrise Jeera Powder, Sunrise Dhania Powder, 1 tbsp prepared tandoori masala, salt, sugar, and Sunrise Kashmiri Mirch Powder. Mix well. Add green chilli paste and mix. When oil separates, add 1/2 cup water and 2 tbsp curd. Mix well.
Time: 10 minutes
To the curry, add prepared cashew paste and mix. Cover and simmer 2 minutes for flavours to meld. Open lid, add ginger-garlic paste, fried garlic paste, tomato sauce, and the fried tomato purée. Mix everything well, then add the fried chicken pieces. Mix well to coat with gravy. Simmer 5 minutes.
Time: 5 minutes
Finally, add 1 tbsp ghee, chopped cashews, green chilli paste, and fresh cream. Give everything a good stir. Garnish with fresh coriander leaves and serve hot.
Side Dish: Jeera rice, naan bread, roti