Methi murgh (chicken with fresh fenugreek leaves)

This is a spicy curry dish originating from the Northern India or Pakistan border region, with of course fenugreek leaves as the featured ingredient.

Ingredients (for four guests):

* 2-3 lb. whole chicken,
* 2 cups plain yogurt
* 1 teaspoon cayenne pepper
* 1 1/2 teaspoon salt
* 3 tablespoons ghee
* 2 whole green cardamom pods,
* 2 cinnamon sticks, 2 inches each
* 2 cloves
* 2 onions, chopped
* 8-10 cloves of garlic, to be pressed in
* 4 inches fresh ginger, peeled and minced
* 6 green peppers, jalapenos or serranos,
* 3 red tomatoes, coarsely chopped
* 2 teaspoons powdered curry
* 1 teaspoon ground turmeric
* 1 bunch fresh fenugreek leaves (Methi), chopped finely
* 2 tablespoons fresh cilantro leaves
* 10 cashewnuts

Preparation:

1) Prepare the chicken, pull out and discard its skin, then cut it in small parts with a big sharp knife. Pour the yogurt in a bowl, mix in salt, pepper and curry. Put the chicken parts in and refrigerate for 2 hours. Also, soak the cashewnuts in hot water during that time.

2) Using a coffee grinder, grind the cardamom, cinnamon, cashews and cloves together to a powder. In a heavy bottomed pan, heat the ghee over a low heat setting, then pour in the ground spices and fry for just one minute

3) Now set the heat to medium and add the chopped onions, fry gently until they start to become translucent and they slightly brown. Press in the garlic, mix in the ginger and the green peppers, mix well and cook a few more minutes, over medium-low heat setting.

4) We must now add tomato and ground spices, simmer over low heat setting until the tomatoes are starting to melt or about 30 minutes, stirring occasionally.

5) Put the chicken in, still over low heat setting then mix in the chopped fenugreek leaves, cook until chicken is done, stirring occasionally. When the chicken is done your curry is ready!