Murgh Saunf Kasoori…mix ‘n’ match!!

Murgh Saunf Kasoori came about couple of years back when I really didn’t want to cook and decided to use the pressure cook to avoid standing in the kitchen for too long stirring and cribbing…threw in a mix of spices from the top kitchen drawer (I have 4 kitchen drawers full of spices) and Voila it was done!!…came out quite nice and different from the usual thick curries that we like and has been quite a regular ever since…don’t let the colour fool you into thinking that it is super hot…the colour is because of the packaged tomato puree and the Kashmiri red chili powder…try this curry…I promise you will love it.

Murgh Saunf Kasoori (Chicken Curry with Fennel seeds & Dried Fenugreek Leaves)


  • Chicken, without skin and curry cut (10-12 pieces), about 1 kg

For the marinade:

  • Lemon juice or Vinegar, 1 tbsp
  • Salt, to taste
  • Turmeric powder, ½ tsp
  • Red chili powder, ½ tsp

For the curry:

  • Bay leaf, 2
  • Cumin seeds, ½ tsp
  • Green cardamoms, 2
  • Cloves, 3-4
  • Cinnamon, 1” piece
  • Onions, finely sliced, 3 large
  • Garlic paste, 2 tsp
  • Ginger paste, 1 tsp
  • Saunf/Fennel seeds, 1 tsp
  • Tomato puree, packaged, 3 tbsp
  • Red chili powder, ½ tsp
  • Kashmiri Chili powder, 1 tsp
  • Coriander powder, 1 tsp
  • Kasoori Methi/Dried Fenugreek powder, 1 tbsp
  • Salt, to taste
  • Oil/Ghee, 2 tbsp


Mix in lemon juice/vinegar, salt, turmeric, red chili powder and oil in a non reactive bowl.

Add the chicken pieces and rub the marinade well over the chicken pieces. Cover the bowl and let the chicken marinate for an hour or so.

Start with the curry: heat oil/ghee in a pressure cooker (or a heavy bottomed pan). Add bay leaf, cumin seeds and lightly crushed green cardamoms, cloves and cinnamon.

When the spices start sizzling, add in the onions. Cook the onions till they start turning light golden brown.

Add in garlic paste, ginger paste, fennel seeds and mix well.

When onions get all fried and nicely browned, add tomato puree, both kind of chili powders, coriander powder and fry till the oil separates.

Add the marinated chicken and kasoori methi.

Stir and mix so that the masala coats the chicken. Let it cook on all sides for about 7-8 minutes till the chicken starts to brown.

Add about a cup of water and stir.

Close the pressure cooker. The chicken should take about 10-12 minutes (in my pressure cooker about 2 whistles, one on high and one on low)

If cooking in a pan, cover with a tight fitting lid and cook till chicken is tender and starts falling off the bone.

Open the lid and check on the consistency of the curry. If it’s too thin (as the chicken would have released some water  as well as oil/fat), increase the heat and dry it up a bit.

Keep the chicken covered till serving time. Serve with some steamed rice or bread of your choice.



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