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Methi murgh (chicken with fenugreek leaves)

Methi murgh (chicken with fenugreek leaves)
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
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.
  • ½ l yogurt (curd)
  • 1 tsp ground red pepper
  • 1½ 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
  • ½ tsp ground turmeric
  • 10 gr dried kasoori methi (fenugreek leaves)
  • 2 tbsp gehakt cilantro (coriander leaves)
  1. put the curd in a coffee filter and leave overnight (you can use the whey for making paneer!)
  2. clean the chicken and cut in cubes or small parts, add the curd, salt and pepper and place in the refrigerator for 2 hours
  3. heat the ghee in a thick bottomed frying pan on a low flame, add the cardamom, cinnamon and cloves and fry for a minute
  4. put the heat on medium and add the onions, fry gently until yellow or very light brown
  5. lower the flame and add garlic, ginger and green peppers, mix well and leave for another couple of minutes
  6. add tomato and ground spices, leave (on low flame) until the tomatoes are mushy and the oil seperates, make sure to stir regularly
  7. add chicken and heat heavily for two minutes, lower flame and add fenugreek, leave until Chicken is done, stirring every now and then
  8. serve with cilantro
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