Punjabi Fenugreek Chicken Recipes

METHI MURGH (FENUGREEK CHICKEN)

Steps:

• Heat the oil in a pressure cooker over medium heat; brown the chicken pieces evenly on all sides, about 5 minutes. Remove from cooker and set aside. Add the cumin seeds, cinnamon stick, cardamom pod, cloves, onion slices, ginger-garlic paste, and green chile peppers to the pressure cooker and cook until the onions are golden brown, 5 to 7 minutes. Stir the spinach, fresh fenugreek leaves, dried fenugreek leaves, turmeric, red pepper, and salt into the mixture and cook until the spinach and fenugreek leaves begin to wilt and darken in color, about 5 minutes. Pour the water over the mixture and return the chicken pieces to the pressure cooker; bring to a boil for 2 to 3 minutes.
• Fasten the lid on the pressure cooker; cook until the chicken is tender, about 30 minutes. Release pressure fully and remove the lid; sprinkle the garam masala over the dish. Cook and stir until the liquid thickens, 3 to 5 minutes. Serve hot.

PUNJABI FENUGREEK CHICKEN

Steps:

• 1. In a food processor, process the fenugreek leaves until minced. Transfer to a cast-iron or nonstick wok or saucepan. In the same food processor, process together the yogurt and water until smooth.2. Place the wok with the fenugreek leaves over medium-high heat and cook, stirring, until all the moisture dries up (there is always some water clinging to the leaves after they are washed). Reduce the heat to medium-low, add 1 tablespoon oil and roast, stirring the leaves, until they are fragrant and much darker in color, 15 to 20 minutes. Remove to a bowl. 3. Add the remaining oil to the same wok and cook the onions over medium-high heat, stirring, until golden, about 5 minutes. Add the ginger, garlic, and green chili pepper, stir 1 minute, then mix in the chicken, coriander, 1 teaspoon garam masala, paprika, turmeric, and salt. Cook the chicken, stirring as needed, until it is golden on all sides, about 7 minutes.4. Mix in the cooked fenugreek leaves and the yogurt-water mixture and bring to a boil over high heat. Cover the pan, reduce the heat to medium, and cook, stirring as needed, until the chicken is very tender, the sauce thick, and the oil separates to the sides, about 20 minutes. Transfer to a serving dish, garnish with the 1/4 teaspoon garam masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.