Methi Murgh (Chicken cooked with fresh fenugreek leaves)
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Serves 6
- 1.5 pounds chicken
- 1.5 cups Fresh Fenugreek leaves (chopped)
- 1 teaspoon Fenugreek seeds
- 1 tablespoon ginger (grated)
- 1 tablespoon garlic (grated)
- 3 thai green chili (slit from middle)
- 1.5 tablespoons coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 cup tomato (diced)
- 1 tablespoon ghee (clarified butter)
- 2 tablespoons oil
- Wash the chicken thoroughly. Set aside.
- In a mixing bowl, mix together ginger, garlic, turmeric, fenugreek seeds, coriander powder, chili and salt. Add chicken. Rub everything well together. Cover and let it marinate for atleast 2 hours or better overnight.
- Heat ghee and oil in a heavy bottom pan with a cover. Add chicken. Saute the chicken and cook it under medium heat until its cooked half way through.
- Add fenugreek leaves. Mix well, cover and cook on medium heat until the chicken is cooked. Stir occasionally, scraping the sides if they stick.
- Towards the last 5 minutes add tomato. Adjust salt if required and upto 1/2 cup water if the curry is too thick. Cook uncovered, stirring occasionally, on a medium high heat.
- Once the tomatoes melt and the chicken is cooked and slightly browned on the sides, its ready to eat. Serve hot with Naan, Roti or simple pulav
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