Bismillahir Rahmanir Raheem
If you have some fresh fenugreek leaves at home and some chicken, Methi Murgh would be the ideal curry to cook. It has a very earthy flavor and a thick tangy tomato gravy, best served with plain boiled rice.
Whole chicken cut up- 1 1/2 lbs, cleaned washed and drained
ginger-garlic paste-1 tbs
salt- to taste
red pepper powder- 1tsp
turmeric powder-3/4 tsp
onion-1, finely sliced
tomatoes-3 large, pureed
fresh fenugreek leaves-1 cup, cleaned, washed and chopped
Method: Marinate the chicken with salt, turmeric powder, chilly powder, tomato puree, ginger-garlic paste for one hour in the refrigerator. Heat oil in a pot and fry onions until they turn golden brown. Put the marinating chicken and cook on high heat while stirring carefully in between until the chicken gets cooked and the gravy starts to thicken. At this point, add the fenugreek leaves and reduce the heat to the lowest. Mix it one last time and turn off the stove. Let it sit in the hot pot for ten minutes before transfering it to a serving bowl . Enjoy!