Fenugreek Chicken

Although this toothsome chicken entree requires the procurement and use of dried fenugreek leaves, the end result is well worth any ingredient expedition undertaken. The herb can be readily found at all Indian markets and grocers and at most Middle Eastern ones as well - Cafe Drake grabbed a bag for $2.99 recently at Atlanta's Scheherazade Persian market. When using the dried leaves be sure to run them briskly together with your fingers or palms prior to adding to the pan; this quick extra step fully releases the herb's sweet/slightly bitter/strangely nutty flavors.

FENUGREEK CHICKEN (MURGH METHIWALA)

4 T. canola oil / 2 whole cloves / 1 cardamom pod, cracked / 1 cinnamon stick / 1 onion, chopped / 1 clove of garlic, minced / 2 t. of minced ginger / 2-3 T. dried fenugreek leaves / 8 boneless and skinless chicken thighs, cut into large cubes / 1 t. cayenne pepper / kosher salt / a large pinch of turmeric powder / 1 cup plain yogurt / 1 cup water / 1-2 t. sugar / minced cilantro (use the leaves and stems)

• In a large skillet heat the oil till very hot. Add the cloves, cardamom and cinnamon. Add the onions and cook for 2 minutes.
• Add the ginger, garlic and fenugreek leaves. reduce heat to medium and cook for 4 minutes or so; the onions should just be browning well at the edges.
• Add the chopped chicken and brown quickly. Toss in the cayenne, turmeric and salt. Cook for another 2 minutes, stirring often.
• Now the yogurt goes in and cook for a minute or so until the fats begin to separate. Add the water, cover and cook on a low flame for 25 minutes.
• Remove the lid, raise the heat, toss in the sugar and cook until the sauce is thick-ish.
• Serve hot with rice or bread and garnished with chopped cilantro.