THE FENUGREEK FIRE-BIRD

(Our Play on Methi Chicken)

THE FENUGREEK FIRE-BIRD

Ingredients: 500g Chicken thighs (chunks), 100g Fresh Fenugreek leaves (Methi), 2 Large onions (pureed), 1 tbsp Ginger-garlic paste, 1 tsp Turmeric, 1.5 tsp Chili powder, 1 tsp Garam masala...

Ingredients

  • 500g Chicken thighs (chunks)
  • 100g Fresh Fenugreek leaves (Methi)
  • 2 Large onions (pureed)
  • 1 tbsp Ginger-garlic paste
  • 1 tsp Turmeric
  • 1.5 tsp Chili powder
  • 1 tsp Garam masala

Cooking Method

  1. The Architect Fry onion puree until the water has evaporated and it turns dark and jammy.
  2. The Bloom Add spices and a 30ml splash of water to form a fragrant masala base.
  3. The Sear Add chicken and methi leaves; stir-fry for 10 minutes to seal the meat and wilt the greens.
  4. The Simmer Add 100ml water; cover and simmer low for 10 minutes until the sauce is thick and oily.
  5. The Final Flourish Add a final squeeze of lemon to balance the bitter fenugreek.

Cuisine: Indian

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