How to make punjab ka methi murgh

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.

Instructions

Difficulty: Easy

Things You’ll Need:

• 2 cups packed fresh washed fenugreek leaves
• 1 1/2 cups nonfat plain yogurt, whisked until smooth
• 1/2 cup water
• 3 tablespoons peanut oil
• 2 medium onions, finely chopped
• 2 tablespoons peeled minced fresh ginger
• 2 teaspoons minced fresh garlic
• 1 fresh green chili pepper, such as serrano, mixed with seeds
• 1 1/2 pounds boneless skinless chicken breasts, cut into thin 2-by-1-inch pieces
• 1 tablespoon ground coriander
• 1 1/4 teaspoons garam masala
• 1/2 teaspoon ground paprika
• 1/4 teaspoon ground turmeric
• 1 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.