58 Comments

  1. Vimitha Anand
    August 1, 2011 @ 8:29 am

    Creamy and yummy dish… Do check out my blog when u find time My culinary Trial room

    Reply

  2. Ushnish Ghosh
    August 1, 2011 @ 8:50 am

    Dear Purabi
    How are you? Reading the long ingredient list, I knew a great dish is following…very nice indeed. I am going to try it for the family as soon as they are ready for a great dish. ( I am yet to develpo taste for chicken), once I am successful with chicken I will try it with mutton ….
    Thanks for sharing this great recipe with nice photos

    Reply

  3. Premalatha Aravindhan
    August 1, 2011 @ 9:25 am

    Delicious recipe,luks very tempting…

    Reply

  4. Dzoli
    August 1, 2011 @ 9:28 am

    Chicken si such a good vehicle toa absorb all this aroma..it looks fantastic:)

    Reply

  5. Biny Anoop
    August 1, 2011 @ 10:10 am

    wow looks so so temptg…love it…just give me a roti or rice with it…

    Reply

  6. The Mistress of Spices
    August 1, 2011 @ 10:32 am

    Very nice, Purabi! Being South Indian, I haven’t cooked much with kasuri methi but just discovered its wonderful flavor this year! I’m sure that this would be nice in a vegetarian version with some seitan. Thanks for sharing!

    Reply

  7. Anonymous
    August 1, 2011 @ 10:58 am

    ooreee baba… ki daroon,

    Reply

  8. Parsley Sage
    August 1, 2011 @ 12:20 pm

    I love all the spices! And great use of the fenugreek, I bet that made this dish amazing 🙂 Buzzed!

    Reply

  9. Ann
    August 1, 2011 @ 12:35 pm

    What a GREAT post! I love the recipe and I’ve heard of fenugreek, but never worked with it….everything looks delicious! Congratulations to your award winners!

    Reply

  10. Junia
    August 1, 2011 @ 12:41 pm

    love how you used cashew nut paste to thicken and add a cream to your curry! and i love reading blogs too on the blogosphere. how long have u been living in hong kong for?

    Reply

  11. yummychunklet
    August 1, 2011 @ 2:14 pm

    Congrats on the awards!

    Reply

  12. khushi ( a girl's diary)
    August 1, 2011 @ 3:38 pm

    lovely recipe…the methi is adding a lovely flavor to the chicken

    Reply

  13. Sandra
    August 1, 2011 @ 4:44 pm

    Congrats on the well deserved awards Purabi..I love what you wrote about yourself..
    This dish is totally new to me, but I love it! Very flavorful and delicious looking!

    Reply

  14. Torviewtoronto
    August 1, 2011 @ 4:58 pm

    delicious looking combination of flavours in this chicken looks wonderful

    Reply

  15. Nami | Just One Cookbook
    August 1, 2011 @ 5:08 pm

    Ohh this chicken looks so yummy! I had never heard of fenugreek until breastfeeding my kids. LOL. I was taking the breastfeeding herbal tea with fenugreek in it (I wonder if this dish would have helped… I rather want to eat this than herbal tea!). India offers so many spices and herbs and I learn a lot from reading your recipe. Like you said, it’s really fun! It was nice reading your facts. I want to comment each one but it’ll be too long, so just want to say I’m very similar to you. Hey when you learn Mandarin, please teach me. Since my last name is Chinese now I should learn the language. Heehee. Congrats on the awards and thanks for passing them to me!

    Reply

  16. jennaseverythingblog
    August 1, 2011 @ 7:49 pm

    Your curry sounds and looks delicious! I love Indian food and have experimented some in the kitchen, but I’m glad to find an authentic source! Thanks for the tip on the fenugreek leaves as well–good to know. I have yet to find a great Indian grocery here in Chicago, but being such a big city, I’m sure they’re out there–it’s just a matter of searching.

    Reply

  17. carolinaheartstrings
    August 1, 2011 @ 7:50 pm

    As always, interesting post and wonderful looking recipe. I would love to be a guest at your house. Come over and visit. We have a wonderful Southern recipe today.

    Reply

  18. Elisabeth
    August 1, 2011 @ 8:59 pm

    Unusual and delicious chicken…always grateful that you provide the step-by-step directions which makes it so much easier to try a new recipe!
    Congratulations on the award!

    Reply

  19. Priti
    August 1, 2011 @ 10:52 pm

    Flavorful and delicious …curry looks yum

    Reply

  20. alittlelunch.com
    August 2, 2011 @ 12:03 am

    Purabi, congratulations on your award winning blog, with good reason! I appreciate how you explain your methods and agree with you that timing and introduction of ingredients is key. Will have to search out fenugreek (probably on-line — haven’t seen anything close to that around here; maybe in the bigger cities!) and was also wondering if I could make my own cashew paste by pulverizing fresh or roasted cashews in a blender? This dish sounds wonderful!

    Reply

  21. Erin
    August 2, 2011 @ 1:46 am

    Congrats on the award – well deserved! This chicken looks so full of flavor! What a great combination of so many different ingredients!

    Reply

  22. Lindsey@Lindselicious
    August 2, 2011 @ 1:48 am

    Congrats on your awards!! This chicken looks mouth watering. I want a large helping of this over a nice bed of rice. Mmmm

    Reply

  23. cookingvarieties
    August 2, 2011 @ 2:36 am

    Hi purabi. How have you been. Looks like my timing perfectly coincides with your award giving ceremony. Congrats from me Wan Maznah of Cooking varieties to all the award recipients. You are indeed the lucky ones, if you are being chosen by purabi, the great chef in Indian cuisine
    The murgh-kasoori-methi-chicken looks very delicious from the great images and sounds very flavorful by the the way you meticulously explain the culinary art of preparing this dish.. a must try for me, thanks purabi

    Reply

  24. Amelia's De-ssert
    August 2, 2011 @ 3:20 am

    Purabi, delicious chicken yum yum. Congrat on your award.

    Reply

  25. Vicki Bensinger
    August 2, 2011 @ 4:23 am

    Purabi this dish is over the top. The list of ingredients makes my mouth water and I love how absolutely thorough you are with your instructions. I can’t wait to try this. My sister will be in town later this month and she’ll love this.

    I also enjoyed reading about you. I think its great that your going to try and learn Mandarin and I would agree, nothing is more satisfying than feeding or helping those children in need.

    My children are grown now, my daughter turned 22 today and I just posted my memories with them and cooking with them over the years on my blog. Time flies. How old are yours?

    Thank you for sharing this!

    Reply

  26. Manu
    August 2, 2011 @ 7:27 am

    What a great recipe Purabi! I have kasuri methi in my pantry, so I am bookmarking this dish and will try it out. I am always looking our for new Indian recipes as we all love Indian food (my husband is Indian) at home. 🙂

    Thank you soooo very much for passing on the award to me! I am so honoured! <3 <3 <3

    It was great to read more about you, I always find this the best part about awards… so you get to know your fellow bloggers a bit more! I too love Thai cuisine!

    Reply

  27. Lilly
    August 2, 2011 @ 10:24 am

    Purabi, first of all this chicken dish looks fabulous! I can’t wait to try it with some homemade naan.

    And of course congratulations on the awards! I am so honoured that you are passing them on to me. My first award ever!! Since I am kinda new at this, maybe you can let me know how things work.

    I love that you want to learn Mandarin! It seems very difficult! And if you have some raw mangoes…
    please send some my way!

    Reply

  28. Carolyn
    August 2, 2011 @ 11:30 am

    This looks so flavourful. I am not sure where I could find fenugreek leaves around here. Maybe the big asain market might carry them!

    Reply

  29. purabi naha
    August 2, 2011 @ 2:07 pm

    First of all, thank you for such nice comments! I really appreciate each one of your precious time spent here for reading my blog and appreciating the same! Do leave your footprints again!!

    Ushnish kaku, thanks for your motivating comment!

    The Mistress of Spices, sure, this will work well with the vegetarian version as well, with some alteration in the amounts of ingredients! Thanks for the comment.

    Junia, thanks dear! Oh me in Hong Kong? I came last November end. Almost a little more than 8 months now…how time flies!

    Nami, thanks for being such a good bloggy friend! I am so excited to hear that you like reading my blog so much and you are so much interested in knowing about Indian spices/cuisine! Oh yes, fenugreek is definitely recommended for breastfeeding mothers. In India, there are special kinds of balls (called methi ke laddoo)which are a must post-delivery for all these reasons. Fenugreek in more direct forms (as in herbal tea) is much more recommended than the curried ones for health issues. Oh yes, I’ll definitely teach you Mandarin, and you teach me Japanese. Okay?! Thank you and congrats on your awards!

    Reply

  30. purabi naha
    August 2, 2011 @ 2:18 pm

    jennaseverythingblog, yes, I’m sure all the Indians in Chicago must be going to an Indian superstore. Please let me know when you have found out one!

    Elisabeth, thank you for your kind words!

    Alittlelunch.com, yes, this is a simple homemade cashewnut paste used in the recipe, made by grinding a few cashewnuts in the electric grinder. The finer the paste, the better and creamier the curry is!

    Wan maznah, thanks for passing the awards to me once again and I am flattered by those words about my blog! Thank you so much and I’d take this motivation as a capsule to serve you with even better content!

    Thanks for your appreciation. I am touched by your comment. My kids are quite small…one is almost 4 and the other is almost of 3 years! Shall surely check out your blog.

    Reply

  31. purabi naha
    August 2, 2011 @ 2:25 pm

    Thank you, Manu, for your comment. And congrats on the awards part. Yes, the awards make you know more about other bloggers, which is definitely very interesting! Great to know that your husband is Indian (I guessed right!) and you all appreciate Indian food. Do let me know how the dish turned out!

    Carolyn, yes, the Asian market probably would have them. Try showing them a picture of fresh fenugreek leaves (if they do not understand English, as is the case here in Hong Kong wet markets!). Thanks for stopping by!

    Reply

  32. Megan @ Pip and Ebby
    August 2, 2011 @ 2:34 pm

    Beautiful and delicious looking dish! This would provide me with much comfort.

    Reply

  33. Kate @ Kate from Scratch
    August 2, 2011 @ 2:43 pm

    Congratulations! Love your blog, very well deserved indeed. This dish is magnificently flavored. Well done and congrats again!

    Reply

  34. Chitra
    August 2, 2011 @ 2:57 pm

    Congrats on ur awards….the chiccken gravy looks very tempting …gotto try this…

    Reply

  35. tigerfish
    August 2, 2011 @ 3:44 pm

    I am liking the sound and looks of this curry! I am a big fan of Indian cuisine. But I have not used fenugreek leaves before. Fenugreek seeds, yes.

    Reply

  36. FamilySpice
    August 2, 2011 @ 4:16 pm

    What an amazing combination of flavors. We use fenugreek in Persian cooking, too, but I’ve only found dried in our Middle-Eastern stores here in the U.S.

    Reply

  37. Rosemary
    August 2, 2011 @ 4:17 pm

    Like tigerfish, I can find fenugreek seeds (and I’m afraid they’re wasting away in the pantry) but not leaves. I’ll guess I’ll have to order. Because I do so want to try this. Thanks for inspiring!

    Reply

  38. saffronstreaks
    August 2, 2011 @ 5:03 pm

    wow murg with kasoori methi…I can sniff the aromas of kasoori methi from here…this is my most favoured way of making chciken…and kasoori methi..they have their own magical aroma…

    Thanks Purabi for the award…
    bhalo theko

    sukanya

    Reply

  39. Angie's Recipes
    August 2, 2011 @ 6:51 pm

    Congratulations!
    The curry looks very appetizing and tempting!

    Reply

  40. Foodiva
    August 3, 2011 @ 12:16 am

    Firstly, congratulations on your awards. I can see why you deserved them! And thanks for sharing your very special recipe with us, just by looking at you photos I can tell how delicious this dish is. Just wondering if I can substitute fenugreek leaves with fenugreek seeds, do they have the same effect?

    So happy to learn that you’re learning Mandarin. My best friend (she’s Bruneian) lives in the NT in HK too with her family!

    Reply

  41. Babli
    August 3, 2011 @ 3:17 am

    Thanks a lot for visiting my blog and for your lovely comment.
    I liked your blog very much. I have become your 135th follower. Chicken looks delicious, spicy and yummy. I appreciate for your wonderful presentation.

    Reply

  42. Anne@frommysweetheart
    August 3, 2011 @ 3:36 am

    Purabi…I was just in a spice store yesterday and saw Fenugreek leaves! Now I wish I had picked some up! This chicken dish looks wonderful! I love spicy food. Congratulations on your well deserved awards. You have an amazing blog here! And I appreciate so much that you have passed them on to me! Thanks you! : )

    Reply

  43. Alessandra
    August 3, 2011 @ 9:55 am

    Ciao Purabi

    thank you for your visit, now I found your blog and you have some lovely recipes here. I am still learning about Indian cooking so I am very happy to follow you.

    Please visit again, I have just posted about coconut, do you like coconut?

    ciao
    Alessandra

    Reply

  44. weirdcombos
    August 3, 2011 @ 4:07 pm

    Purabi,
    I love the spices you are using here. I wonder how it would taste like if I were to substitute chicken for tempeh or firm tofu. Have you tried it?
    Sounds like a good plan learning another language. I took Japanese as a kid. It was fun too bad I didn’t continue. I keep thinking I want to go back to learn it again.
    Cheers,
    hegs
    weirdcombinations

    Reply

  45. Mugdha
    August 3, 2011 @ 7:56 pm

    Congrats on the well deserved awards Purabi..I love what you wrote about yourself..the dish looks super yummy…:)

    Reply

  46. Junglefrog
    August 3, 2011 @ 9:13 pm

    I’ve just found your blog as you left a comment on mine.. 🙂 Love it! I’ve yet to create my first successful curry at home. All those spices are not something we cook with a lot but I love them. I am gonna be coming back here more often for more tips!

    Reply

  47. S.V.
    August 4, 2011 @ 4:15 am

    Congrats on the awards! 🙂

    Reply

  48. Valarmathi Sanjeev
    August 4, 2011 @ 4:37 am

    Congrats on your awards….Chicken looks tempting and mouthwatering..lovely recipe.

    Reply

  49. Nisa Homey
    August 4, 2011 @ 5:32 am

    Hi Purabi, thanks a bunch for visiting my space and for the lovely thought…kasuri methi chicken is one of my fav….congrats on your well deserved award…

    Reply

  50. Hester Casey @ Alchemy in the Kitchen
    August 4, 2011 @ 7:52 am

    Although only a recent follower, I am learning so much from your blog, Purabi. Congrats on the award.

    Reply

  51. Nava.K
    August 4, 2011 @ 11:28 am

    Awesome Purabi, that spices inside with chillies, we will die for this, I told you that we have similar taste in food.

    Reply

  52. Daksha
    August 4, 2011 @ 11:40 am

    Delicious recipe,looks very tempting…

    Reply

  53. Sarah
    August 4, 2011 @ 3:22 pm

    Gorgeous! I haven’t done much Indian cooking but this recipe is getting bookmarked for sure!

    Reply

  54. purabi naha
    August 5, 2011 @ 3:05 am

    Hester Casey, thanks for those nice words!

    Thank you, Nava k. Yes, I think the same when I visit your blog too! We indeed have similar tastes!!

    Weirdcombos, yes, tofu, sure will taste good. Better, use Indian cottage cheese or paneer as a substitute, but if doing so, use lesser amounts of spices. Thank you so much for your comment!

    Foodiva, I am afraid fenugreek seeds add a different taste and the leaves cannot be interchanged with the seeds! I am sure, you’ll get these in Asian/Indian stores. You can also order them online!!

    Thanks, all for your comments. Much appreciated!

    Reply

  55. sweet life
    August 8, 2011 @ 7:29 am

    thank you for a wonderful award!! what ahonor from such a great blogger!!

    Reply

  56. kankana
    August 9, 2011 @ 12:59 am

    now i am craving for it. I never made chicken with kasoori methi but love he flavor combo you used!

    Reply

  57. Cucina49
    February 3, 2012 @ 10:15 pm

    I can see where this would make the perfect party dish–all that wonderful spice flavor!

    Reply

  58. Poori/Puri/Luchi: Indian Puffed Bread
    July 5, 2013 @ 9:32 am

    […] a complete Indian meal, try the pooris with Alu-Phulkopir Torkari (potato-cauliflower curry), Murgh Kasoori Methi, Panchratan Dal (Indian five-lentil stew) and my special Old-Fashioned, Mixed-Fruit […]

    Reply

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