1 Bunch Fresh Methi
800 gms chicken
2 tsp garlic paste
1 tsp ginger paste
2 green chilies
3-4 dry red chilies
100 gm yogurt
100 gm cream
1 tbsp whole garam masala( black peppercorns, cardamom, cloves, bay leaves, cinnamon sticks)
1 tsp cumin seeds
1/4 tsp garam masala powder
1 tbsp coriander powder
1 tsp cumin powder
1 tsp chili powder
1/2 tsp turmeric powder
1/4 tsp crushed black pepper
fresh green coriander leaves for garnish
salt to taste
100 gm butter/oil
Clean wash chicken and keep it in colander to drain. Pluck leaves of methi and wash it in running water 2-3 times, so all the mud and sand is washed off. Finely slice the onion and tomato.
Heat a wok and add Butter/ oil, let it come to temperature. Add whole garam masala , cumin seeds. Saute until oil is aromatic approximately 2 minutes.
Add sliced onion and dry red chilies. Fry for 3-5 minutes until onion turn light golden. Add ginger and garlic paste and cook the rawness evaporates.
In fried onion add chicken pieces and fry for 5-7 minutes or until chicken is well seared and the chicken is all dried up.Add sliced tomato and it cook.
Add all dry spices, red chili powder, coriander powder, turmeric powder, cumin powder, crushed black pepper, garam masala powder. Cook for 2-3 minutes and then add salt and yogurt. Cook over high flames until the moisture of yogurt dries.
Add half cup of water, bring it to boil. Reduce the heat cover the wok with the lid and let it simmer for 10-12 minutes, until chicken is almost 80% cooked.
Add chopped methi (fenugreek leaves) to chicken and stir well. Keep the at medium heat and coo it uncovered until both chicken and methi is cooked.
Whipped up the cream with fork to make it smooth. Pour the the cream in methi murgh and gently stir to combine, leave 2 tbsp of cream for later to garnish.
Reduce the flame to simmer, cover and cook for 3-4 minutes or until the oil floats on top
Transfer in a bowl, garnish with cream and green coriander leaves.
Serve hot with paratha, rotis or rice.