Dahi Chicken Curry with Fenugreek Leaves

Ingredients

• 400 gms chicken
• 1 big onion chopped finely
• 1 tbsp ginger garlic paste
• 4 tbsp yogurt
• 2 tbsp fresh cream
• 1 tsp Kashmiri Red Chilli Powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp fennel seed powder
• 1/2 tsp garam masala powder
• 4 cherry tomatoes quartered
• 1 cup methi leaves chopped finely
• 2 green chillies
• 1 tsp kasoori methi
• 3 green cardamoms
• 1 inch stick cinnamon
• 3-4 cloves
• 1/4 tsp fenugreek (methi) seeds
• 1 cup water
• 2 tbsp refined oil
• 1 tbsp ghee
• 1 tsp salt or as needed
• 1 tsp sugar
• 1 tbsp coriander chopped finely

Steps

1. Add chicken in a bowl and marinate it with 2 tbsp curd, 1/2 tsp salt,1/2 tsp black pepper powder. Coat the chicken well and marinate it for 1 hour or better still overnight in fridge.Meanwhile remove hard stems from methi leaves and chop finely. Wash thoroughly 3 to 4 times to remove dirt and strain water completely. Heat oil in a wok or wide kadhai. When the oil is smokey hot, sprinkle half crushed cardamom, cinnamon, cloves and black pepper powder. When they sizzle,add methi seeds and saute.
2. Next add chopped onions and cook over medium heat for 3-4 minutes till light golden brown.Now add marinated chicken, ginger garlic paste, Kashmiri Red Chilli Powder, cumin coriander and fennel seed powder.Add whisked yogurt, salt and sugar to taste.Also add quartered cherry tomatoes,kasoori methi and fry over medium to low heat till oil leaves sides.
3. Add methi leaves to the frying chicken.Continue frying with a splash of water till the leaves wilt and all are mixed well.Pour 1 cup warm water and cook over medium heat 8-10 minutes till chicken is cooked through. Adjust gravy according to the consistency needed. Add fresh cream, stir and turn off heat.Cover and allow a standing time of 10 minutes.
4. Garnish with chopped coriander and slit green chillies. Servev hot with roti, paratha, or steamed rice.