Chicken Curry with Fennel Seeds and Kasoori Methi

Name: Chicken Curry with Fennel Seeds and Kasoori Methi
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 gms chicken curry cut; 2 onions chopped finely; 1 tsp ginger paste; 1 tsp garlic paste; 2 tbsp curd; 2 tbsp tomato puree; as required Dry roasted and ground :; 1 tbsp fennel seeds; 1 tsp cumin seeds; 2 dry red chillies; 4-5 tbsp oil; 1 tsp ghee; 2 cardamoms; 4-5 cloves; 1 inch stick cinnamon; 7-8 black peppercorns; as per taste salt; 1/4 tsp sugar; 1 tbsp kasoori methi (dry fenugreek leaves); 1/2 tsp turmeric; 1/2 tsp red chilli powder; 1/2 tsp coriander powder; 1 tbsp coriander chopped; 1 tbsp lemon juice

Kumkum Chatterjee @cook_12055532

#spiceweek4
#fennelseed
Murgh Saunf Kasoori or Chicken Curry with Fennel Seeds and Kasoori Methi gets its refreshing flavor from the aromatic spices and herbs like fennel seeds or saunf ,Kasoori Methi and coriander leaves.Fennel Seeds have immense health benefits.It aids in digestion.So adding fennel seeds in our everyday meals not only makes a dish palatable, but also very useful. In this recipe,tiny fennel seeds transformed a normal chicken curry to an excellent flavourful dish to be relished with any Indian flatbread ,steamed rice or pulao.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

4 servings

400 gmschicken curry cut
2onions chopped finely
1 tspginger paste
1 tspgarlic paste
2 tbspcurd
2 tbsptomato puree
as requiredDry roasted and ground :
1 tbspfennel seeds
1 tspcumin seeds
2dry red chillies
4-5 tbspoil
1 tspghee
2cardamoms
4-5cloves
1 inchstick cinnamon
7-8black peppercorns
as per taste salt
1/4 tsp sugar
1 tbspkasoori methi (dry fenugreek leaves)
1/2 tspturmeric
1/2 tspred chilli powder
1/2 tspcoriander powder
1 tbspcoriander chopped
1 tbsplemon juice

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Steps

30 minutes

1

Marinate chicken with 1/2 tsp salt and lemon juice for 1 hour or more. Dry roast fennel, cumin seeds and dry red chillies.Grind to a fine powder and store in an airtight container. Heat oil and sprinkle1/2 tsp fennel and cumin seeds.Also add half crushed black pepper, cardamom,cinnamon and cloves and fry till the spices start sizzling and there is a nice aroma.
2

Add chopped onion.Sprinkle little salt and pinch of sugar till onion caramelizes and attains a rich brown colour.Add ghee and marinated chicken and fry.Add ginger garlic paste,tomato puree,curd,turmeric,red chilli powder,coriander powder,kasoori methi,tomato puree,curd,salt to taste and fry till oil leaves sides.Add 1 cup water and cook on low flame till chicken is done or pressure cook upto 2 whistles and there is a thick gravy and oil leaves sides.
3

Add 1 tsp dry roasted fennel cumin seed powder and chopped coriander Give it a toss and garnish with chopped coriander and green and red chillies. Serve hot with roti,paratha,steamed rice or pulao.