Methi Chicken Masala – Dhaba Style

Ingredients

• 600 gms chicken with bones
• 1 cup fresh Methi (Fenugreek)Leaves washed and chopped
• 1 tsp dry Kasoori Methi
• 2 onions chopped finely
• 1 small onion chopped roughly
• 1 tbsp tomato puree
• 2 tbsp full fat yogurt
• 1 tsp garlic paste
• 1 tsp ginger paste
• 2-3 green chillies chopped
• 1 tsp Korma Masala
• 1/2 tsp fennel seed powder
• 1/2 tsp fennel seeds
• 1/4 tsp methi seeds
• 1/2 tsp cumin seeds
• 1 inch cinnamon stick
• 3 green cardamoms
• 4 cloves
• 5-6 whole black peppercorns half crushed
• 1 tsp Kashmiri Red Chilli Powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala powder
• As needed salt or to taste
• 3 tbsp mustard oil
• 1 tbsp ghee
• 2 tbsp fresh coriander leaves chopped finely

Steps

1. Marinate cleaned and washed chicken with 1 tbsp yogurt, turmeric powder and 1/2 tsp salt.Set aside for half hour.Clean, remove the hard stems and wash methi leaves.Chop and drain water completely. Heat 1 tbsp oil and saute the fenugreek leaves to minimize the bitterness. Set aside.In a separate pan heat remaining oil and ghee.Sprinkle cumin, fennel and methi seeds, half crushed black peppercorns and whole garam masala.When they splutter, add chopped onions and saute over high heat till brown.
2. Make a paste of 1 small onion and yogurt.Add this paste along with chopped green chillies.Add ginger garlic paste,Kashmiri Red Chilli Powder and Korma Masala.Add chicken and saute over medium high heat stirring constantly until gravy thickens and oil starts releasing. Add 1 cup lukewarm water or as needed and bring to a boil.Cover and simmer over medium to low heat for 20 minutes. Uncover,add in the sautéed fenugreek leaves.Stir and allow the curry to cook over medium heat until the leaves wilt.
3. Add kasoori methi and garam masala. Mix well.Adjust gravy as needed.Sprinkle chopped coriander and drizzle 1 tsp ghee.
4. Serve hot Methi Chicken Masala with roti, paratha, steamed rice, jeera rice or pulao to family or guests for a festive special dinner and relish !