Methi Murgh Recipe
Methi Murgh
Fresh Fenugreek Chicken
Submitted By: Taz

Ingredients:

2 lbs Boneless/Skinless Chicken Thighs (Murgh) - cut into bite sized pieces
2 Tbs Cooking Oil (Tel) - can use canola, grape seed, avocado, safflower, or sunflower oil
1 tsp Cumin Seed (Jeera)
2 Medium Red Onions (Pyaz) - small chopped
2 cloves Fresh Garlic (Leh-sun) - grated into a paste
¼ inch piece Fresh Ginger (Adrak) - grated into a paste
½ tsp Turmeric Powder (Haldi)
4 Roma Tomatoes (Tamatar) - seeded and small chopped
2 Fresh Green Chiles (Hari Mirch) - minced
2 tsp Coriander Powder (Dhania Podi)
1 tsp Kashmiri Chile Powder (Kashmiri Mirch)
½ Cup Plain Yogurt (Dahi)
12oz Fresh Fenugreek Leaves (Methi Saag)* - stems removed and chopped
¼ Cup Fresh Coriander Leaves (Dhania Patta) - chopped
1 tsp Garam Masala
Kosher Salt (Namak) to taste
-OPTIONAL-
¼ Cup Heavy Cream (Malai)

Preparation:
  1. Heat oil in a large kadahi, pan, or skillet over medium-high heat until shimmering - Add cumin seeds and fry for 30 seconds - Add the onion along with a generous pinch of salt and sauté until golden brown (apx 7 minutes) - Add the garlic, ginger, and turmeric powder - Continue to sauté for 2 minutes
  2. Add the tomatoes, green chile, coriander powder, Kashmiri chile powder - Thoroughly combine
  3. Reduce heat to medium
  4. In a small bowl, whisk the yogurt with 2 Tbs of water until smooth and then add to the onion/tomato mixture and thoroughly combine - Cover and allow to simmer (stirring once or twice) until the tomatoes are nicely broken down (apx 6 minutes)
  5. Add the fenugreek leaves and the chicken pieces to the mixture and thoroughly combine - Cover, and allow to simmer (stirring occasionally) for 7-8 minutes
  6. Remove cover and increase heat to medium-high - Add the heavy cream (if using) - Allow to simmer (stirring regularly) until thickened to your liking
  7. Add the fresh coriander leaves and garam masala - Thoroughly combine
  8. Transfer to a serving dish, garnish as desired and serve hot with plain yogurt, steamed rice, chapatti or naan, or as part of a larger Indian meal
* Fresh fenugreek leaves can be difficult to find since their shelf life is only a couple of days however, I
   highly recommend fresh if you can get them. If not, frozen fenugreek leaves are an alternative that
   can be found at most well stocked Indian markets as well as at some Middle Eastern markets. If you
   cannot find fresh or frozen, you can substitute 3 Tbs of dried fenugreek leaves (Kasuri Methi) though
   the texture of the final dish will be altered, and it will have a slightly more ‘earthy’ flavor - still
   delicious, just different
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