Methi Murg - Methi Chicken - Chicken Curry With Fenugreek

Instructions

1. Step 1

   Heat the cooking oil in a heavy bottomed pan, on medium heat.

2. Step 2

   When hot, add the onions. Sauté until the onions begin to turn a pale golden brown in color. Now remove from the oil with a slotted spoon and drain on paper towels. Turn off heat.

3. Step 3

   Grind the onions into a smooth paste (adding very little to no water) in a food processor . Once done, remove into a separate container.

4. Step 4

   Now grind the tomatoes, garlic and ginger paste together, in the food processor, into a smooth paste. Remove into a separate container and keep aside for later use.

5. Step 5

   Heat the oil left over from frying the onions, again and add the onion paste. Sauté for 2 to 3 minutes.

6. Step 6

   Now add the tomato paste and all the powdered spices, including the garam masala . Mix well.

7. Step 7

   Sauté the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from it. This can take up to 10 minutes to happen.

8. Step 8

   Now add the chicken pieces to the masala, season with salt to taste and stir to fully coat the chicken pieces with the masala. Sauté till the chicken is browned well.

9. Step 9

   Now is the time to add the fenugreek leaves and stir well.

10. Step 10

    Add 1/2 a cup of hot water to the pan, stir to mix well, simmer the heat and cover the pan. Cook till the chicken is tender. You will need to keep checking on the chicken as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.

11. Step 11

    When the chicken is cooked, serve with hot chapatis (Indian flatbread), naans (tandoor-baked Indian flatbread) or plain boiled rice.