methi chicken

Known in India as Kadhai Murgh, due to the woklike
pan it’s cooked on, this North Indian chicken curry is succulent and fragrant. The chicken is first marinated in spiced yoghurt with the key flavour coming from the fenugreek (methi) leaves. It’s not a particularly well-known curry ingredient in the
west, but gives that really distinctive sweet, pungent, appetising scent that you instantly associate with Indian restaurants.

You Need:4 chicken legs
200g natural pourable yoghurt
3 onions
3 cloves of garlic
A small piece of ginger
3 tomatoes
250g pack of spinach
Rice to serve

kit contents:CHICKEN Spices: fenugreek leaves, ground coriander, Kashmiri chilli powder, turmeric, ground fenugreek.
WHOLE Spices: green cardamon pods, black cardamon pod, cinnamon quill, bay leaf.
garam masala blend: coriander leaves, garam masala

preparation time: 10 minutes plus 1 hour cooking time

heat rating: 2/5

good with: real mango chutney, salad/chutney/raita,,bombay potatoes, pilau rice, tarka dahl

equipment needed:

serves: 4