Methi Curry is rich in nuts and the recipe is traced back to the 1500s. The Mongols had invaded India and their kings liked nuts as a party food. Besides garam masala characterized flavor of fenugreek, the seasoning herb that has given its name to the dish – methi is the herbs name in indian.
Ingredients (serves 4):
750 g chicken breast cut into cubes
2 cups finely chopped onion
4 tablespoons ginger and garlic pasta (made by using a hand blander, chopping garlic and ginger finely and adding a bit of olive oil)
1 tablespoon finely chopped green chili pepper
1 tablespoon freshly chopped coriander
1 tablespoon garam masala (whole spices)
2 bay leaves
2 tablespoons – kastoori methi
1 tablespoon ground coriander
1 tablespoon ground garam masala
1/2 tablespoon cayenne pepper
1 teaspoon turmeric
1 cup natural yoghurt
2 tablespoons olive oil
1 tablespoon salt
2 tablespoons puré from cashew nuts and og char magaz.
Heat the oil in a heavy bottom pan. Add the whole garam masala spices and bay leaves. Fry until the cardamom pods starts to pop. Add the onion and stir until the onion is soft. Add the ginger and garlic paste, turmeric, chili pepper, ground coriander and cayenne pepper. Stir fry for one minute. Add the chicken and yoghurt, fry on high heat while stir for 10 minutes. Add the kastoori methi, ground garam masala, freshly chopped coriander, salt and a cup of water. Add the char magaz-puré. Serve with rice and naan bread.