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Punjabi 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 Punjabi Fenugreek Chicken recipe on the web!!
(Punjab ka Methi Murgh)
Category: Chicken Dishes with Greens
Makes 4 to 6 servings
Made with pan-roasted fresh fenugreek leaves, this is the home version of a popular restaurant-style dish from northern India. It looks superb, keeps well, and tastes even better the next day.
_ cups packed fresh washed fenugreek leaves
_ 1/2 cups nonfat plain yogurt, whisked until smooth
___ cup water
_ tablespoons peanut oil
_ medium onions, finely chopped
_ tablespoons peeled minced fresh ginger
_ teaspoons minced fresh garlic
_ fresh green chili pepper, such as serrano, mixed with seeds
_ 1/2 pounds boneless skinless chicken breast halves, cut into thin 2-by-1-inch pieces
_ tablespoon ground coriander
_ 1/4 teaspoons Garam Masala
___ teaspoon ground paprika
___ teaspoon ground turmeric
_ teaspoon salt, or to taste
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.
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