CHICKEN WITH FENUGREEK
Serves: 5
4 small or 2 medium tomatoes, quartered
3/4 cup (180 mL) plain yogurt
6 tbsp (90 mL) vegetable oil
2 black cardamom pods
2-in (5-cm) cinnamon stick
1 dried Indian bay leaf
5 green cardamom pods
5 whole cloves
2 medium onions, finely chopped
Salt
2 tbsp (30 mL) coarsely grated fresh ginger root
8 large garlic cloves, coarsely grated
2 tsp (10 mL) ground coriander
3/4 tsp (4 mL) ground turmeric
1/2 tsp (2.5 mL) chili powder
2 1/2 lb (1.13 kg) skinned, bone-in chicken parts
7 tbsp (105 mL) dried fenugreek leaves, or to taste
2 tsp (10 mL) garam masala (Indian spice blend), or to taste
Knob of butter (optional)
1. In a medium bowl, mash together the tomatoes and yogurt until smooth and set aside.
2. Heat oil in a large non-stick or cast-iron frying pan over medium heat and fry the black cardamom pods, cinnamon stick, bay leaf, green cardamom pods and cloves for 30 seconds.
3. Add onions and a pinch of salt and continue to fry until the onions soften and begin to brown, about five minutes.
4. Add ginger and garlic and continue to fry, stirring often, for another minute or two. Stir in the coriander, turmeric and chili powder. Add the tomato mixture and more salt to taste.
5. Cook, stirring constantly, so mixture just simmers, lowering heat if necessary, until thickened.
6. Add chicken and cook, stirring, for about eight minutes. Then add enough water so mixture comes halfway up the chicken.
7. Bring to a boil, lower heat, cover and cook gently for about 15 minutes or until chicken is tender to the fork.
8. Crumble the fenugreek and add with the garam masala, stirring to combine. Cook for another minute or two over medium-high heat until mixture is thick and clings to the chicken.
9. Taste and adjust seasonings. Stir in the butter and serve at once.