Methi Murgh (Fenugreek Chicken)

Ingredients

• ¼ cup cooking oil
• 1 (4 to 6 pound) whole chicken, cut into 8 pieces (skin removed and discarded)
• 1 teaspoon cumin seeds
• 1 cinnamon stick
• 1 black cardamom pod
• 4 whole cloves
• 1 large onion, sliced thin
• + 10 more ingredients
• • ½ cup chopped fresh spinach
  • 1 tablespoon ginger-garlic paste
  • 4 green chile peppers, halved lengthwise
  • ½ cup chopped fresh fenugreek leaves
  • 1 tablespoon dried fenugreek leaves
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground red pepper
  • salt to taste
  • 1 cup water
  • ½ teaspoon garam masala

1. Heat the oil in a pressure cooker over medium heat; brown the chicken pieces evenly on all sides, about 5 minutes. Remove from cooker and set aside. Add the cumin seeds, cinnamon stick, cardamom pod, cloves, onion slices, ginger-garlic paste, and green chile peppers to the pressure cooker and ...

View full recipe at SpringPad