Methi Chicken is an absolutely delicious North Indian Chicken Recipe.

It is cooked either using fresh fenugreek leaves or using dried kasuri methi, it tastes awesome both ways. But yes, nothing can be compared with using fresh ingredients, so I end up using fresh methi leaves all the time, giving my chicken gravy an earthy flavor.

I have made this chicken gravy a number of times both for us as well as for guests and they were all praise for it.


Ingredients: 
Chicken - 500 gms
Fresh methi/fenugreek leaves - 1 cup
Onion - 2 medium, finely sliced
Cumin seeds - 1 tsp
Cardamom - 3
Bay leaf - 1
Cinnamon - 1" stick
Cloves - 3
Green chillies 4-5, chopped
Ginger garlic paste - 1 tbsp
Tomato - 1 small, chopped
Yoghurt - 1/4 cup, whisked
Turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Coriander powder - 2 tsp
Garam masala powder - 1 tsp
Salt - to taste
Oil

Method:
In a kadhai, heat oil and add cumin seeds, cardamom, cinnamon stick, cloves and bay leaf. Fry for 30 seconds

Add onions and fry till golden brown in colour

Add ginger garlic paste and saute till raw smell disappears

Add tomato, green chillies, turmeric powder, red chilli powder, coriander powder, garam masala powder and salt. Cook till oil separates

Lower the flame and add yoghurt. Mix and simmer for few minutes

Add chicken pieces and cook till it is done. You may add 1 cup of water as well

Add the fenugreek leaves and simmer till the gravy thickens

Serve hot with naan/roti/rice