Cinnamon & Fenugreek Chicken

Spices for marinade include ground coriander and cumin, dried fenugreek leaves and ground red chili powder

Other spices employed in the dish are pantry staples or easily purchased at the nearest supermarket: bay leaves, whole cloves, cinnamon and cardamom pods

Browning onions with spices builds deep, complex flavors that permeate the entire dish.

Let the cooking begin: chicken braising in its marinade.
A stalwart dish from the kitchens of India's Syrian Christians, Cinnamon and Fenugreek Chicken would typically be prepared with pork but Cafe Drake HRV prefers the taste and quick cooking time of substituted poultry. 

In a large mixing bowl stir together:  1 t. ground coriander, 1 t. ground cumin, 1 t. red chile powder, 2 T. dried fenugreek leaves and 2/3 cup plain yogurt. Place in a large plastic bag 1 lb. of skinless chicken thighs, without or without the bones. Add yogurt mixture, mix well, close tightly and marinate in the fridge for at least an hour. Overnight is fine as well.

Now heat in a large skillet 2 T. butter and 1 T. vegetable oil. Add 1 large onion, sliced, and cook over a low flame for 5 minutes. Add to the skillet 2 T. minced ginger, 4 chopped cloves of garlic, 1 cinnamon stick, 6 cardamom pods, 6 whole cloves and 2 bay leaves. Stir continuously for a minute or two until spices release heavenly aromas. Add the chicken along with its marinade and 3/4 cup water. Season with salt, bring to a boil, reduce heat again, cover and simmer for 30 minutes.

When the chicken is very tender, increase heat for a few minutes to reduce sauce further if desired.

Cinnamon and Fenugreek Chicken is sublime with plain boiled rice, a green vegetable side dish (or salad) and sliced red onions as a garnish.


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