Methi Murgh | Chicken in Fenugreek Curry

CHICKEN IN FENUGREEK SAUCE
Serves 6, with rice and/or flatbread

This favourite springtime specialty is made with the seasonal green leaves from the fenugreek plant, known as methi in Hindi. Methi (fenugreek) is available in late spring through early fall at supermarkets and farm markets. Find it now in Victoria at The Root Cellar.
This recipe is adapted from the cookbook A Taste of India by Madhur Jaffrey.

ingredients
1-1/2 cups fresh fenugreek leaves, OR ½ cup dried fenugreek (methi)
6 Tbs vegetable oil or ghee
3 large onions, peeled, halved and cut into fine half-rings
Four 1-inch cubes fresh ginger, peeled
8 to 10 cloves garlic, peeled
3 jalapenos or serranos, stemmed and chopped
1 tsp ground turmeric
½ cup water
1¼ cups plain whole-milk yogurt
1½ tsp salt
2 lb boneless skinless chicken thigh, cut into pieces
1 additional jalapeno or serrano, seeded and chopped
½ cup, packed, fresh cilantro leaves
½ cup, packed, fresh dill, finely chopped
½ tsp garam masala

If using fresh fenugreek leaves, soak them in a bowl of salted water for 15 minutes. Drain and squeeze dry with kitchen towels. Chop and set aside.

Heat a wide sauté pan over medium-high heat. Add the oil and let shimmer. Add the prepared onions and sauté until softened and beginning to caramelize, at least 20 minutes, probably longer. Turn down the heat, if necessary to prevent the onions from burning.

Meanwhile, place the garlic, ginger, jalapenos, turmeric and water in a blender and blend until pureed. Once the onions are soft and golden, add the garlic mixture to the pan and sauté until the oil floats on top and the mixture is lightly browned, 5 minutes.

Now add the yogurt, salt, and prepared chicken. Scrape up anything that may have stuck to the bottom of the pan. Bring to a simmer, lower the heat and simmer, covered, for about 15 -18 minutes.

Meanwhile, rinse out the blender. Add the one additional jalapenos, the cilantro and half of the fenugreek leaves (whether you use fresh or dried). Add 1/3 cup water and blend until pureed. Pour this mixture into the pan with the chicken and cook for 5 to 7 more minutes, until chicken is tender.

Finely chop the remaining fresh fenugreek. Add this to the pan along with the fresh dill. Stir well and simmer 3 to 5 minutes more. Taste to adjust the seasonings – you may want more salt. Sprinkle the top with garam masala and serve immediately, with basmati rice, warm flatbreads, and cucumber relish.