Fenugreek Chicken Curry (Methi Murg)

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Fenugreek cooks so well with chicken and adds some great flavour. You can really taste the fenugreek (methi) but it’s not over-powering and the sauce is not too creamy but is rich and delicious.


3 onions, thinly sliced
3 tbsp rapeseed oil
1 tsp fennel seeds
1 tsp cumin seeds
Bunch fresh fenugreek
3-4 garlic cloves
5 medium tomatoes
2-3 thumb-sized pieces of ginger
6 pieces skinless chicken thighs on the bone, or use boneless cut into smaller pieces
1 tsp turmeric powder
1 tsp chilli powder
2 tsp coriander powder
1 tsp salt
4 tbsp natural yoghurt


Add the fennel and cumin seeds to the hot oil in a pan and then add the onions and cook for 8-10 minutes until golden.
Take the leaves off the fenugreek and discard the stalks.
Add the garlic, ginger and tomatoes to a blender and mix until smooth.
Add to the onions in the pan, mix and cook for 5 minutes.
In the meantime, prepare the chicken. If using smaller pieces, reduce the cooking time accordingly.
Add the turmeric, chilli, coriander and salt to the pan and mix through.
Add the chicken to the pan and mix through. Turn off the heat and add the yoghurt to stop it splitting and mix through well.
Turn the heat back on low-medium heat.
Cover and cook for 40 minutes.
Roughly chop and wash the fenugreek leaves and add to the cooked chicken. If you can’t find fenugreek, use spinach leaves instead. It will taste different but will work just as well.
Cover and cook for another 5 minutes.
Add some double cream to finish and mix through.
Serve with piping hot naan or piled on top of some rice.

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