This kit includes the kasoori methi, whole spices, and ground spices need for this chickey dish.
1.5 lbs boneless, skinless chicken thighs, cut into 1 in cubes
1 Methi Kit
2 cups yogurt
1 medium Red Onion
1 in piece of Ginger, peeled
4-5 cloves Garlic
3-4 Green Chiles - Cayenne or Thai Bird for extra heat
1 cup fresh Fenugreek, can substitute spinach, kale or bitter greens
Mix yogurt well until it is a smooth consistency. Stir in chicken, kasoori methi, and salt (~1 tbls).
Blend onion, garlic, ginger, and chiles into a thick paste. Place a saucepan over medium heat and
add 2 tbls of olive oil. Let the oil warm, then add Spice Pack 1. When the spices start to sizzle, add
the onion paste. Cook until onions start to soften. Next add Add the fresh fenugreek or greens and sauté until the leaves have wilted. Add the chicken in yogurt, Spice Pack 2 and salt to taste. Mix well. If the mixture looks too thick, you can add a little water. Pour a few tablespoons of water into the bowl that had the chicken and yogurt mix and swirl around to clean out the bowl. Add this to the pan. Cover and let simmer until chicken is tender, about 15-20 minutes.