Methi chicken or methi murg is a simple chicken curry, yet very healthy as it has got many medicinal properties.It is a perfect dish to be made during the winter season, as Methi leaves are available in abundance. Methi (Fenugreek) has an earthy aroma, it goes well among the older members of the family as the older members doesn’t prefer to have spicy foods. This dish can be eaten with rice or with freshly prepared hot chapati or naan.

Ingredients :
Chicken (boneless) – 750 Gms cut into medium sized pieces
Methi leaves (fenugreek leaves) fresh – 2 cups (roughly chopped)
Onions -2 medium size finely chopped
Tomatoes – 2 medium sized – finely chopped & grind to a smooth paste
Oil – 4 – 5 Table-spoons
Jeera (black cumin seeds) – 1 tablespoons
Curry leaves – 10-12 fresh
Salt to taste
Turmeric (Haldi) – 1 tablespoons
Ginger – 1 inch slice
Garlic – 8 cloves
ginger & garlic paste -1 tablespoons
Cumin powder – 2 tablespoons
Coriander powder – 1 tablespoons
Red chilli powder – 3 tablespoons (adjust according to your taste)
water – 1 cup of (add more if required)
Fresh cream – 1 cup
Yoghurt 2 tablespoons – whisk it with a fork smoothly and set aside
Garam masala powder -2 tablespoons
Coriander leaves – 2 tablespoons or few freshly chopped for garnish

Method
1) Take a pan and pour oil on low heat, add jeera and fry for a few seconds till it starts crackling. Add curry leaves, toss them and then add ginger, garlic, chopped onions, salt and turmeric.

2) Increase the flame to medium and fry till the onions turn golden brown (around 8 minutes).

3) Add ginger & garlic paste and fry for 1-2 minutes till the raw smell disappears.

4) Put the chicken in pan, cook it for some time (2-3 minutes) and than add the spices , cumin powder, coriander powder, chilli powder, haldi, mix well, cover and cook for 4-5 minutes stirring in between.

5) Add tomato paste, water and make it to cook on high flame.

6) When the gravy starts thickening reduce the flame to medium, cover and cook for around 10 – 15 minutes or till the chicken is tender and the oil starts floating on top of the gravy.

7) Add whisked yoghurt, gently mix, add freshly chopped methi leaves, gently mix so the chicken pieces do not break.

8) Lower the flame and add the fresh cream.

9) Just before turning off the heat, add garam masala powder, mix well, adjust salt and chilli powder if required.

10) Garnish with freshly chopped coriander leaves.

This dish can be eaten with normal rice or nun.

Note: It is to be taken care that only leaves are be used while preparing as the branches are bitter in taste.

Courtesy
http://www.vahrehvah.com/methi-chicken-1
https://www.youtube.com/watch?v=GRDBbwI0_sA
http://food.ndtv.com/recipe-fresh-methi-chicken-309925