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Fenugreek Chicken Curry

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PREP TIME
10 min
COOKING TIME
45 min
TOTAL TIME
55 min
SERVINGS
6 servings
Dinner Indian
Fenugreek Chicken Curry
Ingredients
  • 1/4 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
  • 1 tablespoon ginger-garlic paste
  • 4 green chile peppers, halved lengthwise
  • 1/2 cup chopped fresh spinach
  • 1/2 cup chopped fresh fenugreek leaves
  • 1 tablespoon dried fenugreek leaves
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground red pepper
  • salt to taste
  • 1 cup water
  • 1/2 teaspoon garam masala
Instructions
1
Begin by heating the oil in a pressure cooker over medium heat; sear the chicken pieces uniformly on all sides, taking approximately 5 minutes. Take out the cooked chicken and set it aside for now. Add the cumin seeds, cinnamon stick, cardamom pod, cloves, sliced onions, ginger-garlic paste, and green chile peppers to the pressure cooker and cook until the onions turn golden brown, spanning 5 to 7 minutes. Stir in the spinach, fresh fenugreek leaves, dried fenugreek leaves, turmeric, red pepper, and salt into the mixture and cook until the spinach and fenugreek leaves start to wilt and darken in color, roughly 5 minutes. Pour the water over the mixture and return the chicken pieces to the pressure cooker; bring the mixture to a boil for 2 to 3 minutes.
2
Close the lid on the pressure cooker; cook until the chicken is tender, approximately 30 minutes. Release the pressure fully and remove the lid; sprinkle the garam masala over the dish. Cook and stir until the liquid thickens, spanning 3 to 5 minutes. Serve hot.