Methi Murgh (Chicken Gravy with Fenugreek Leaves)

Methi - Heat 2 tsp of Oil in a pan; add and sauté a cup of washed Fresh Methi Leaves for 7-8 minutes or till they turn crisp. Remove and keep aside.

Onion - Yogurt Paste - Heat a tbsp of Oil in a pan and saute 2 large Onions till golden brown. Make a paste of the browned onions with ¼ cup of Yogurt and keep aside.

Cashew Paste - Soak 7-8 Cashewnuts in few tsp of Warm Water and make smooth paste.

Curry - Heat the a tsp of Oil in a pan; add and saute ¾ tbsp of Ginger Garlic Paste, 2-3 finely chopped Green Chillies for 3-4 minutes. Add a pinch of Turmeric Powder, ¾ tsp of Red Chilli Powder, ½ tsp of Cumin Powder, a tsp of Coriander Powder and combine. Add a pureed Tomato and cook for 3 minutes. Add the onion-yogurt paste and cook for another 3 minutes. Add a kg of washed and diced boneless Chicken and combine well. Cook on medium high heat for 3-4 minutes, reduce head and cover cook till three fourth done. Add Salt to taste, the cashew nut paste, a tsp of Garam Masala Powder, sautéed methi leaves and combine well, adding few tbsp of Water if necessary. Cook till the chicken turns soft and a gravy consistency is got. Remove from heat and serve hot with white rice, biryani or rotis.