Methi Murgh - Maunika Gowardhan

Method In a large mixing bowl add the marinade ingredients. Mix well and add the chicken to this and coat the pieces in the spiced yoghurt. Leave to marinate for an hour or overnight preferably Grind the garlic, ginger and green chilli in a blender with a splash of water and set aside.Heat the ghee in a large nonstick sauce pan over a medium heat. Add cumin seeds and cardamom pods. Fry for a few seconds as they release their flavour in the oil. Add the onions and fry for 7-8 minutes. It will begin to change colour and release its moisture. Add the garlic ginger chilli paste and fry for 1 minute stirring well. Add the chilli powder and stir well. Now add the marinated chicken along with any leftover marinade. Turn the heat up slightly and stir well sealing the pieces as they cook for 6-7 minutes. Season to taste Lower the heat and simmer for 20 minutes with a lid on. Stir half way through making sure it doesn’t stick to the bottom of the pan adding a splash of water only if required Add the fresh and dried methi/ fenugreek leaves and stir simmering for 5 minutes. If you want a little more gravy add 50mls water. Serve warm with pulao or naan.