Fenugreek-Flavored Chicken (Murgh Methiwala)
You can make this aromatic dish with fresh, frozen, or dried fenugreek leaves, which can be found in some Indian markets. Look for the Indian name of the plant methi on the bag. Serve this with naan or other Indian flatbreads.
Serves: 4Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy
- 4 Tbsp. vegetable oil
- 2 cloves
- 1 green cardamom pod, bruised
- 1 cinnamon stick (1”)
- 1 medium-sized red onion, finely chopped
- 1 Tbsp. ginger-garlic paste
- 2 Tbsp. dried fenugreek leaves
- 8 skinless chicken thighs
- ½ tsp. red chili powder
- Table salt, to taste
- ½ tsp. turmeric powder
- 1 cup plain yogurt, whipped
- 1 cup water
- In a large skillet, heat the vegetable oil on medium. Add the cloves, cardamom, and cinnamon. When they begin to sizzle, add the onions and sauté for about 2 to 3 minutes.
- Add the ginger-garlic paste and the dried fenugreek leaves. Sauté on medium heat until the onions are well browned and the oil begins to separate from the onion mixture, about 3 to 4 minutes.
- Add the chicken thighs and sauté until browned. Add the red chili powder, turmeric powder, and salt; sauté for 2 minutes.
- Add the yogurt and fry until the fat begins to separate. Add the water, cover, and simmer until the chicken is tender and cooked through, 20 to 25 minutes. Serve hot.