Vegan Methi Chicken Curry with Creamy Fenugreek Onion Sauce | Cooking With Jade The Food and Travel Blog by Chef Jade

Vegan Methi Chicken Curry with Creamy Fenugreek Onion Sauce

< 1 minute

Vegan Methi Chicken Curry with Creamy Fenugreek Onion Sauce


  • Pot
  • Blender


  • 1 tsp vegetable oil
  • 3 bay leaves
  • 3 green cardamom pods opened
  • 3 cloves
  • 2 inch cinnamon stick
  • 1/2 red onion chopped
  • 1 medium tomato
  • 1 tbsp tomato paste
  • 4 cloves of garlic
  • 1/2 inch ginger
  • 1 package of vegan chicken
  • 1 green chile
  • 3/4 cup water
  • 1 tsp cayenne pepper
  • 1/2 tsp turmeric
  • 1 tsp ground cumin
  • 3/4 tsp salt
  • 1/2 tsp brown sugar
  • 2 cup soy curls dry, not rehydrated
  • 1/2 cup Non dairy yogurt
  • 3/4 cup coconut milk
  • 3 tsp dried fenugreek leaves kasoori methi
  • garam masala to taste
  • 1/4 cup cilantro for garnish


  • Add the oil to a pot and wait for it to get hot. Add the whole spices and mix for 30 seconds until fragrant, then add the minced onions and saute until translucent.
  • Put the tomato, tomato paste, garlic, ginger, chili with 3/4 cup water on your high-speed blender.
  • Add ground spices and mix them in. Add tomato mixture to the IP and mix it in. Switch off saute mode.
  • Add the dried soy curls, salt, sugar, dairy-free yogurt and mix in. Close the lid and pressure cook for 15 mins, natural release.
  • Open the lid and add the coconut milk and bring to a boil. Taste and adjust salt and flavor.
  • Mix the garam masala and fenugreek leaves. The fenugreek leaves can be toasted in advance and mixed as needed.
  • Serve garnished with cilantro, cayenne pepper, and some freshly cut lime wedges. Tastes best with toasted bread.

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If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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