Murgh Methi - Chicken Curry with Fenugreek Leaves

Last week, I competed in the Tough Guy/Gal challenge in Rotorua, a 6K obstacle course through mud, cold cold water and mainly...manure! It was my second time at the mud run, I participated last year as well. It was fun enough that I got suckered into doing it again.

This year though, I did not train for it at all, so my ambition really was to not die in the mud. I am happy to report that not only did I manage to complete the course, I also beat my time from last year, which felt really awesome.

For about a day.

The next day I got really sick!

After a week of battling a horrible beast of a cold, it was really good to get back in the kitchen and cook up a luxuriously spiced curry - Murgh Methi (Translation - Murgh : Chicken, Methi : Fenugreek)

I pulled out my trusted Hawkins pressure cooker for this one. I have had it for 11 years now and it's got a screw missing but it is still holding on! If you don't have a pressure cooker, you can cook this in a heavy bottomed lidded pot. If you are using a pressure cooker, I will assume you know how to use one safely.

You can get your own here : Hawkins Pressure Cooker

Yield : Serves 4

Prep Time : 10 Minutes

Cooking Time : 45 Minutes

Methi Chicken Curry

Ingredients

1 LB (1/2 Kilo) Chicken Thighs, Bone in

1 Large Onion, diced

1 Medium Tomato, diced

1 Cup Frozen Fenugreek Leaves

1 inch piece Ginger, minced

6-7 Cloves Garlic, minced

3 Tablespoons Yoghurt

1 Teaspoon Garam Masala Powder 

1 Teaspoon Turmeric Powder

1 Teaspoon Red Chili Powder (Kashmiri)

1/2 inch piece Cinnamon

3-4 Cloves

1 Lemon, Juiced

1 Teaspoon Shah Jeera (Optional)

1 Teaspoon Sugar

4 Tablespoons Vegetable Oil

Salt to taste

Method

Marinate the chicken in the yoghurt, garam masala, turmeric, red chili powder, lemon juice and some salt .

Heat oil in the pressure cooker and temper the shah jeera, cinnamon stick and cloves.

Add the onions and cook them till they start turning translucent and add in the ginger and garlic.

Cook this onion mixture for about 5- 10 minutes on medium heat, stirring occasionally to keep it from sticking to the bottom.

Add the diced tomatoes and a little salt to cook it down with.

Once the tomatoes are cooked down, add the fenugreek leaves and cook it for about 3-4 minutes. I used frozen so it was about a cup packed. If you are using fresh fenugreek leaves, use about 2 cups.

Now add in the marinated chicken, stir it in and cook for about 10 minutes.

Add about a cup and half of water and the sugar and pressure cook on high heat till the pressure is released. If you're not using a pressure cooker, then put the lid on and reduce the heat to medium low and cook it for about 25 to 30 minutes.

Serve with rice.

Enjoy!

2 comments LABELS: Indian, Poultry