Fenugreek Chicken Curry or Murgh Methi

Serves 6

3 tbsp canola oil
1 lb boneless chicken, cubed (preferably thigh pieces)
1 tsp cumin seeds
1 medium onion, chopped
2 tsp ginger-garlic paste
1 tsp salt
1/4 tsp turmeric
1-2 tomatoes, chopped
1/2 tsp ground coriander
1/2 tsp chili powder
1-2 green chillies, chopped
1/2 cup yogurt, whipped with some water
1 bunch methi/fenugreek leaves (fresh or frozen)
Pinch of garam masala powder

1. Heat the oil on medium-high heat, and brown/caramelize the chicken pieces. Drain and keep aside.

2. In the same oil, add the cumin seeds. When they begin to sputter and turn dark, turn the heat down to medium, add in the onions and saute till translucent. To this, add the ginger-garlic paste and cook for another minute.

3. Now add in the chopped tomatoes, salt, turmeric, chili powder, coriander powder and chopped green chillies. Mix well and cover with a lid, to allow the tomatoes to soften. Pour in the yogurt, then cover once again and simmer for an additional 5 mins.

4. Stir in the methi/fenugreek and cook for 5 mins more till fully incorporated. Now turn off the heat and let this mixture cool a bit.

5. Zap it in the blender till smooth and thick. This part is optional - you could certainly leave it chunky - but I prefer a smoother, better combined consistency. Add it back to the pan and turn the heat back on.

6. Finally, add the browned chicken pieces back in and let them finish cooking in the sauce for 10 mins or so. You can add some water at this point if you feel the sauce is too thick. Once the chicken is cooked through, and the sauce is to your liking, sprinkle garam masala over the top, stir well, then turn off the heat. Ring the dinner gong, because you are done! Serve with rice or parathas.