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Chicken Methi
Chicken Methi
Chicken Methi
3 tbsp vegetable oil
1.5 kg chicken thighs bone in, skin on
3 brown onions
4 cloves garlic
10 g ginger
2 tsp cumin seeds
10 black peppercorns
2 tsp ground coriander
1 tsp chilli powder
1 tsp ground turmeric
1 tsp ground black pepper
1 tsp garam masala
150 g kasuri methi dried fenugreek
250 g tinned chopped tomatoes
250 g natural yoghurt
1 green chilli
  1. Put a large deep saucepan over a medium heat with 2 tbsp of oil. Season the chicken thighs and add them to the pan skin side down. Fry for 4-5 minutes, until a deep golden brown. Turn and seal the bottom of the thighs then transfer to a plate.
  2. Peel and dice the onions. Peel and mince the garlic and ginger. Pour another 1 tbsp of oil into the pan, add the cumin seeds and peppercorns and fry for 30 seconds, until you can smell the spices. Add the onions to the pan and fry for another 4-5 minutes, stirring regularly until the onion is soft and translucent. Add the garlic and ginger and fry gently for another few minutes.
  3. Return the chicken to the pan, sprinkle in all the dry spices, the kasuri methi and stir fry for a further minute or two. Reduce the heat to low and add the tinned tomatoes and yogurt to the pan. Stir them in, season well with salt, cover with a lid and simmer gently for 40 minutes, occasionally stirring.
  4. Finely slice the green chillies. Serve the curry with a selection of Indian breads and garnish with the chilli.
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