Indian Curry
Chicken Recipe
Methi Leaves
Intermediate
For 4 people

Chicken Methi Kaju Curry with Homemade Tandoori Masala


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.

Ingredients

  • For Tandoori Masala:

  • Sunrise Jeera Seeds (cumin seeds)

    1 tbsp
  • Sunrise Dhania Seeds (coriander seeds)

    2 tbsp
  • Sunrise Saunf Seeds (fennel seeds)

    1 tsp
  • Cinnamon stick (broken)

    1-inch piece
  • Green cardamom

    4
  • Cloves

    4
  • Black cardamom

    2
  • Star anise

    1
  • Sunrise Kali Mirch (black peppercorns)

    1 tsp
  • Mace

    2 florets
  • Dried ginger

    1-inch chunk, broken into pieces
  • Dried Kashmiri red chillies

    5-7
  • Regular dried red chillies

    5-7
  • Sunrise Kasuri Methi (dried fenugreek leaves)

    1 tbsp
  • For Curry:

  • Chicken drumsticks

    800 g
  • Fresh methi leaves (fenugreek leaves)

    1 cup, chopped
  • Cashews

    1/2 cup
  • Onions

    2 medium, chopped
  • Tomatoes

    3 medium, chopped
  • Green chillies

    2-3
  • Garlic

    1 bulb, chopped
  • Ginger

    1-inch piece, grated
  • Curd (yoghurt)

    4 tbsp
  • Sunrise Lal Mirch Powder (red chilli powder)

    1 tbsp
  • Sunrise Dhania Powder (coriander powder)

    1 tbsp
  • Sunrise Jeera Powder (cumin powder)

    1 tbsp
  • Sunrise Kashmiri Mirch Powder

    1 tsp
  • Salt

    to taste
  • Sugar

    1 tsp
  • Mustard oil

    for marinating
  • Refined oil

    for frying
  • Ghee

    1 tbsp
  • Fresh cream

    2 tbsp
  • Water

    1/2 cup
  • Fresh coriander leaves

    for garnish

Sunrise tip: Dry roasting the spices before grinding them releases their essential oils, making the masala much more aromatic and flavourful.

 

Steps

Step 1: Make Tandoori Masala

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.

 

Step 2: Prep Garlic and Tomato Pastes

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.

 

Step 3: Marinate Chicken

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.

 

Step 4: Fry 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.

 

Step 5: Make Curry Base

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.

 

Step 6: Add Pastes and Chicken

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.

 

Step 7: Finish and Serve

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.

 

Goes Best With

  • Side Dish: Jeera rice, naan bread, roti