Methi Murgh

Chicken Curry with Fenugreek

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Step 1

Heat half the oil in a frying pan over a high heat, add the onions and fry for 8-10 minutes until soft and golden

Step 2

Add the ginger-garlic paste and green chillies, and fry for one minute

Step 3

Transfer to a blender and blitz to paste with enough water to turn the blades

Step 4

Heat the remaining oil in a heavy-based pan over a high heat, add the dried fenugreek cook for a few seconds then add the chicken and fry until sealed

Step 5

Tip in the ground spices and tomato puree, then add the fresh fenugreek and fry for 5-6 minutes until wilted

Step 6

Pour in the onion paste, rinse out the blender and add this to the pan

Step 7

Add the yoghurt and season with salt. Cook for 12-15 minutes until the chicken is cooked through and the fenugreek has softened

Step 8

Season to taste and serve with rice