I am making Indian Shepherd’s Pie today but the top and bottom halves of this recipe can be standalone dishes. I am posting them separately for anyone who would like to make as a dish in their own right.
Karl’s Methi Murg (Chicken Curry with Fresh Fenugreek)
4 tomatoes, seeded and diced
3 Tbs. butter, separate uses
1½ lb. chicken, boneless breast and/or thighs
1 Tbs. cumin seeds
1 Tbs. coriander seeds
1 onions, finely chopped
½ lb. methi (fresh fenugreek), coarsely chopped
1 Jalapeño, minced
4 Tbs. ginger/garlic paste*
2 Tbs. tomato paste
2 Tbs. Karl’s Garam Masala
Pinch Kosher salt
* Note: I have had trouble with annoying chunks of ginger in my sauces, mincing and even using a blender, have not enough (yes, I have had complaints). Although my mantra is “fresh is better,” I am trying the ginger/garlic paste from the Indian store for this dish.
1. Seed and chop the tomatoes. Put them in a standing blender and process to a smooth puree. Pour into a bowl and
Tip: Scrape the seeds into a sieve over a small bowl and press the jelly out to return it to the tomatoes. Much of the tomato flavor is in this jelly. Discard the seeds.
Note: I have been peeling my tomatoes and I have noticed that my sauces seem a bit washed out. Today I am trying leaving the skin on to see if it helps with the color.
2. Cut the chicken into bite sized pieces.
3. Melt the one tablespoon of butter in a large pot over a medium heat and cook the chicken until just starting to brown. Remove the chicken to a plate to cool.
4. Add the rest of the butter and the chopped onion to the pot, without cleaning it. Sauté the onions until they are just starting to pick up some color.
5. Add the methi and Jalapeño pepper and cook for one more minute.
6. Add the ginger/garlic paste, tomatoes, and tomato paste. Simmer for 10 minutes until starting to thicken.
7. Return the chicken to the pot and add the garam masala. Check the seasoning and season to taste.
8. Serve over basmati rice.