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Methi Murgh or Chicken-Curry with Fenugreek.


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Methi Murgh or Chicken-Curry with Fenugreek.





Methi Murgh




Ingredients:

Chicken – 1 whole , 800gms (cut up into 8-10 pieces)

Fenugreek – 1 bunch; chop just the green leafy portion, wash well, & leave to drain

Onion – 2 medium; chopped

Tomatoes – 4 medium

Ginger – 1″ piece; minced

Garlic – 4-6 cloves; minced

Garam Masala – Black pepper -8, Small cardamom – 5, Cinnamon – 1-2 stick, Cloves – 8

Paprika – 1 tsp

Thick yogurt – 2 heaped tbsps; lightly whipped with a fork

Green chilies – 1-2










Method:




Dry roast the garam masala to release the flavours. Cool & then grind in the coffee grinder.



Puree the tomatoes in the blender with the ginger-garlic paste.



Heat oil in a pan & fry the onions til golden brown. Add the garam masala & fry for a minute.



Add the tomato paste & continue to roast till the sides leave oil.



Add the yogurt & cook again till the sides leave oil, the sides leaving oil indicated that it’s been well roasted & the excess water has been done away with. Add salt to taste.



Now add the chicken pieces & stir fry well to ensure all the pieces are well coated with the masala. Add the paprika, & a slit green chili if desired. Then add about 1/2 a cup of water; give it a gentle but quick stir, & cook covered, on simmer, for about an hour till done. The curry will leave oil on the sides when done, & the flavours will mature beautifully.



Take 1 tbsp of oil (I took it from the curry itself), heat it in a small pan, add the fenugreek leaves & stir fry for a minute or 2 until they wilt & turn deep dark green.



Turn this into the curry, stir in gently simmer for a further 2 minutes for the flavours to be absorbed.



Enjoy this wholesome curry with naan or rice.








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