Fenugreek Chicken

This recipe is made with fenugreek leaves (only available at the Indian store), not the dry ones but the fresh fenugreek leaves. The leaves are part of Indian cuisine, they are a bit bitter and I love the bitter taste, somewhat like Arugula, if I may, only we eat the leaves cooked. The traditional recipe calls for 1 cup heavy whipping cream, but I have added no cream to this recipe. It is ideal for a healthy weeknight meal.

4 chicken thighs, boneless and skinless, cut in 2 inch cubes
2 cups fenugreek leaves, plucked and chopped
1 tablespoon ginger garlic paste
2 tablespoons oil
1 cup red onion, thinly sliced
1 cinnamon stick
3-4 green cardamom pods, muddled
3-4 cloves
2 bay leaves, dried
2 black cardamom pods, OPTIONAL
1 tablespoon RUPEN’S CURRY MIX
1 jalapeno, finely chopped
1 cup plain whole milk yogurt, whisked
Salt to tasteInstructions


Heat oil in a pan  over medium heat and add whole spices such as cinnamon stick, cloves, bay leaves, cardamom pods and saute for a minute. Add onions and jalapeno and saute for 10 minutes over medium heat, stirring every minute.
Add ginger garlic paste and cook for 2-3 minutes, stirring every minute.
Add all the remaining ingredients and mix. Cover and cook on medium heat for 5 minutes.
Stir, reduce heat to medium low and cover and cook for additional 15 minutes, stirring every 5 minutes.
Serve hot with plain white rice.

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