Murg Malai Kasuri (Dried Fenugreek Chicken Curry)
Here is a chicken recipe that takes advantage of dried fenugreek (kasuri) for a slightly bitter, moderately spicy Pakistani dish; this fenugreek chicken curry recipe is easier to make than the other one posted on our site; Malai refers to the cream in the recipe. The dried fenugreek is called Methi Kasuri (sometimes written Kasoori) in India and Pakistan, you will find it at asian or indian food stores.
* 1 lb. boneless chicken, breasts or thighs
* 1 cup plain yogurt
* 1 cup half-half cream (15%)
* 2 tablespoons of oil
* 1 teaspoon garam masala
* 1 teaspoon white pepper
* 2 tablespoon dried fenugreek leaves
* 2 medium onions
* 6 cloves of garlic
* 1 inch fresh ginger root,
* salt to taste
* 1 green pepper (more for those of you who like hotter curries)
1) Beat the yogurt, stirring vigorously until it is smooth; reserve. Peel and coarsely mince the ginger root. Slice the chicken to bite size chunks.
2) Use a blender or food processor to liquefy the onions, the garlic, the ginger and the chillies together with a little water, until you get a paste. Heat up the oil, pour this onion mixture in and fry until its color changes.
3) Mix the chicken in, garam masala and white pepper; season with salt to your taste. Fry 4 minutes over medium heat setting until the chicken is slightly cooked.
4) Mix the yogurt and dried fenugreek leaves in until smooth, then simmer for 4 minutes over medium heat. Cover and let the chicken cook for 15 minutes or more until cooked, depending how big the chicken pieces you are cooking are.
5) Once the chicken is cooked, pour 1/2 cup water in and bring to a boil, then immediately reduce the heat and simmer a few minutes to reduce until you get a thicker sauce.
Pour the cream in, still over low heat setting and mix, bring back to a boil then as soon as the sauce starts to boil reduce heat setting. Serve with white rice.