Methi murgh (chicken with fenugreek leaves)
A very nice, spicy, rich chicken curry, the fenugreek enhances the chicken
flavour, giving the dish a very rich taste. Quite spicy.
Serve with bread or rice.
- 1/2 l yogurt (curd)
- 1 tsp ground red pepper
- 1 1/2 tsp salt (to taste)
- 1 kg clean skinned chicken parts, _or_ 800 gms chicken filet
- 3 tbsp ghee
- 3 whole (broken) green cardamom pods
- 2 cinnamon sticks of about 5 cm
- 2 cloves
- 2 large onions
- 8-10 cloves of garlic, ground or chopped finely
- 10 cm ginger, cleaned and chopped
- 6 green peppers (the little green Indian ones!), carved
- 3-4 tomatoes, skinned and chopped
- 2 tsp ground coriander
- 1/2 tsp ground turmeric
- 10 gr dried kasoori methi (fenugreek leaves)
- 2 tbsp gehakt cilantro (coriander leaves)
- put the curd in a coffee filter and leave overnight (you can use the whey
for making paneer!)
- clean the chicken and cut in cubes or small parts, add the curd, salt and
pepper and place in the refrigerator for 2 hours
- heat the ghee in a thick bottomed frying pan on a low flame, add the
cardamom, cinnamon and cloves and fry for a minute
- put the heat on medium and add the onions, fry gently until yellow or very
light brown
- lower the flame and add garlic, ginger and green peppers, mix well and leave
for another couple of minutes
- add tomato and ground spices, leave (on low flame) until the tomatoes are
mushy and the oil seperates, make sure to stir regularly
- add chicken and heat heavily for two minutes, lower flame and add fenugreek,
leave until chicken is done, stirring every now and then
- serve with cilantro