Indian Methi Chicken - Murg Methi (Fenugreek Chicken

• Gluten free

• Meat

  • 1 lb Chicken, boneless

• Produce

  • 1 Green chili
  • 2 Onion, medium

• Condiments

  • 1 tsp Ginger+garlic paste, fresh or store-bought

• Baking & Spices

  • 3 Black pepper
  • 4 Cardamom, green
  • 3 Cardamom, black
  • 4 Cloves
  • 3 tbsp Fenugreek leaves - crush it to, Dried
  • 1 tsp Garam masala
  • 1 tsp Red chili powder - optional
  • 1 Salt - as per taste
  • 1/4 Stick cinnamon
  • 1 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Olive oil - you can use

• Dairy

  • 1 tbsp Ghee
  • 1 cup Yogurt - whisked, Thick

• Liquids

  • 1/4 cup Water

Found on easycookingwithmolly.com

Ingredients

• 1 lb Boneless Chicken - cut into bite size pieces (you may use with bones/drumsticks too)
• 1 Cup Thick Yogurt - whisked
• 2 Medium Onion - chopped (if using red onions, use just 1)
• 1 Tsp Ginger+Garlic Paste - fresh or store-bought
• 1 Tbsp Ghee
• 2 Tbsp Olive Oil - you can use any light oil
• 1/4 Cup Water
• 1 Green Chili - chopped
• Spices:
• 3 Tbsp Dried Fenugreek Leaves - crush it to tiny pieces - To be ADDED TOWARDS the END
• 1 Tsp Turmeric
• Salt - as per taste
• 1 Tsp Red Chili Powder- optional
• 1 Tsp Garam Masala
• Whole Spices:
• 4 Green Cardamom - crushed
• 3 Black Cardamom - crushed
• 4-5 Cloves
• 1/4 Stick Cinnamon
• 3-4 Black Pepper

Directions

• In a big bowl, whisk together yogurt, turmeric, red chili and garam masala.
• Add chicken to it, mix evenly and marinate for 10 minutes (if you can, marinate it for longer).
• Heat oil+ghee, add all the whole spices and let them crackle on low heat for half a minute.
• Now, add chopped onions and saute till they turn light pink (about 3-4 minutes)
• Add ginger+garlic paste and saute for another minute.
• Mix the marinated chicken to this cooking mixture, saute everything and cook covered for 10 minutes (saute every 2 minutes).
• Once the chicken is lightly cooked, remove the cover and let it cook for another 2 minutes.
• Now, add crushed fenugreek leaves, saute evenly to mix the leaves and chicken.
• Finally, add salt, water and mix everything together.
• Cook uncovered for another 3-4 minutes (youll see oil separating in the sides)
• Turn off the heat.
• Transfer to a serving bowl, decorate with chopped green chilies, crushed fenugreek leaves and yogurt.
• Serve Hot with favorite side.