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Kasoori Methi Karahi Murgh (Dried Fenugreek Leaves Chicken) Recipe

This is a dry to damp stir-fried chicken and dried Fenugreek leaves in curry spices cooked in Karahi (Indian wok)

You can also make this dish without any tomatoes by substituting tomatoes with ½ cup water. Tomatoes provide taste and moisture to be absorbed spices, especially the Fenugreek leaves.

Ingredients

1. Ghee: ½ cup

2. Onions, Finely chopped: 2 Cups

3. Minced Garlic: 2 teaspoons

4. Ginger, Peeled finely chopped: 2"x1"

5. Serrano, Remove white pith to reduce heat, finely chopped: 4

6. Skinless Boneless Chicken breast, cut into 1" pieces: 2 Pounds

7. Kasoori Methi (Dried Fenugreek Leaves): ¼ cup

8. Coriander powder: ½ teaspoon

9. Cayenne powder: 1 teaspoon

10. Fine grain sea salt: ½ teaspoon

11. Roma Tomatoes, finely chopped: 4

12. Cilantro, chopped: 2 Tablespoon

Method

1. Heat Ghee in a sauce pan. Add onions, fry till translucent. About 4 minutes

2. Add Garlic Ginger and Serrano. Fry one minute

3. Add Chicken. Turn down heat. Fry till chicken is all white started to turn slightly brown

4. Add Kasoori Patta, Coriander powder, Cayenne, and Salt. Fry one minute

5. Add tomatoes. Continue frying till tomatoes are cooked and chicken is tender about 8 to 10 minutes. Add some water if needed. Turn off heat

6. Stir in chopped Cilantro.

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