Methi Malai Murg (Creamy Fenugreek Chicken)

• 2 medium Yellow onion
• 25 g Ginger root
• 6 cloves Garlic
• 2 tbsp Ghee
• 6 Green cardamom pods
• 1 Cinnamon sticks
• 2 tsp Ground coriander
• 1 ½ tsp Ground cumin
• ½ tsp Ground turmeric
• 1 ½ tsp Fine sea salt
• 800 g Chicken thighs, boneless, skinless
• 2 tsp Dried fenugreek leaves
• 200 ml Double cream

1. Finely slice the onion. Grate the ginger and crush the garlic.
2. Heat the ghee in a dutch oven over medium heat. Add the cardamom pods and cinnamon stick and cook for 30 to 60 seconds until fragrant.
3. Add the onion with a pinch of the salt and cook, stirring often, for 10 to 12 minutes until soft and lightly golden. If it starts to catch, lower the heat and add a splash of water.
4. Stir in the ginger and garlic and cook for 1 to 2 minutes until the raw smell disappears. Add the ground coriander, ground cumin and ground turmeric and cook for 30 seconds, stirring constantly.
5. Add the chicken and the remaining salt, then stir to coat in the spiced onion mixture. Cook for 5 to 6 minutes, turning the pieces, until the chicken is no longer pink on the outside.
6. Pour in 250 ml water and bring to a gentle simmer. Cover and cook for 15 to 18 minutes, stirring once or twice, until the chicken is tender and cooked through.
7. Crush the dried fenugreek leaves between your palms and stir them into the curry. Simmer uncovered for 3 to 5 minutes until the gravy lightly thickens.
8. Lower the heat and stir in the double cream. Warm gently for 2 to 3 minutes without boiling, then remove the cinnamon stick and cardamom pods if you like before serving.

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