Healthy Chicken Curry with Fenugreek leafs- Methi Murg - Methi Chicken

Serves :4

Time Required : 45 Minutes

ingredients:

1 kg chicken cut into bite sized pieces  

Oil

2 large onions sliced thin

2 large tomatoes diced

2 tbsps garlic paste

1 tbsp ginger paste

2 tsps coriander powder

1 tsp cumin powder

1/2 tsp turmeric powder

2 tsp tsp red chilli powder

2 tsps garam masala powder

Salt to taste

500 gms fresh, green fenugreek leaves, washed in chopped fine

Method of Preparation

Heat the oil in a kadai or Wok.When hot, add the onions. Sauté till the onions begin to turn a pale golden brown in color. Remove it from stove.

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

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

Heat the oil   and add the onion paste. Sauté for 2-3 minutes.

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

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

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.

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

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.

When the chicken is cooked.

Serve with hot Chapatis ,Naans   or plain boiled rice.