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Hyderabadi Fenugreek Chicken |
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Serves: 4
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Hyderabadi Fenugreek Chicken recipe on the web!!
(Hyderadab ka Methi Murgh)
Category: Chicken Dishes with Greens
Makes 4 to 6 servings
You can make this simple dish, from my friend Yasmin AliKhan, with dried fenugreek leaves, but fresh ones make all the difference. When Yasmin told me I could use dried methi (ftnugreek leaves), her purist mother loudly differed saying, "Neelam, use only fresh. Nothing else is good enough. "So here it is, fresh fenugreek chicken. Fresh fenugreek leaves are available in Indian, Middle Eastern, and farmers' markets. (If you can't find fresh leaves, use 1/4 cup dried.)
_ tablespoons Hyderabadi Ginger-Garlic Paste
_ tablespoons peanut oil
_ large onion, cut in half lengthwise and thinly sliced
_ 1/2 to 3 pounds chicken (1 whole), skinned and thinly sliced serving pieces (discard the back and wings)
_ to 3 fresh green chili peppers, such as serrano, coarsely chopped
_ teaspoon salt, or to taste
___ teaspoon cayenne pepper
___ teaspoon freshly ground black pepper
___ teaspoon ground turmeric
_ cups packed fresh washed fenugreek leaves, minced by hand or food processor
_ tablespoon finely chopped fresh cilantro, including soft stems
1. Prepare the ginger-garlic paste. Then heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring, until browned, about 10 minutes.
2. Mix in the ginger-garlic paste, then add the chicken, green chili peppers, salt, cayenne pepper, black pepper, and turmeric and cook, stirring as needed, over high heat the first 3 to 5 minutes and then over medium-low heat until the chicken is browned but still firm, about 15 minutes.
3. Add the fenugreek leaves and continue to cook until the chicken is very tender and all the oil separates to the sides, about 20 minutes. With a slotted spoon, transfer to a serving dish, garnish with chopped cilantro, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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