Step 1

Pluck the methi leaves only and not the stems or stalks.

Step 2

Rinse the leaves well a few times in ample amount of water.

Step 3

Drain them completely and set aside.

Step 4

Rinse onions, tomatoes and green chili.

Step 5

Chop them finely and set aside.

Step 6

Deseed tomatoes and fine chop them. You can also simply puree the tomatoes.

Step 7

Once the methi leaves are drained measure 1½ to 2 cups and chop them roughly.

Step 8

Heat oil in a pot.

Step 9

Saute bay leaf, cinnamon, cloves and cardamoms in the oil until they begin to sizzle.

Step 10

Then add chopped onions and green chili.

Step 11

Fry evenly until golden, stirring often.

Step 12

Next saute the ginger garlic paste until a nice aroma comes out.

Step 13

Lower the flame and add chilli powder and turmeric.

Step 14

Fry just for 30 seconds else it may burn.

Step 15

Quickly add chicken and stir fry for 3 to 4 mins.

Step 16

Cover and cook the chicken on a medium flame for about 3 to 4 mins or until tender.

Step 17

Meanwhile whisk the chilled curd with a fork until smooth. Keep it ready.

Step 18

Then add tomatoes,salt and curd.

Step 19

Cover and simmer the chicken on a low heat until the tomatoes dissolve completely.

Step 20

Sprinkle garam masala and fennel powder if using.

Step 21

Then add the chopped methi leaves & mix well.

Step 22

Cover and simmer until the methi leaves wilt off completely.

Step 23

It just takes a few minutes for the leaves to get cooked.

Step 24

Sprinkle kasuri methi and pepper powder.

Step 25

Transfer methi chicken to a serving bowl.

Step 26

Garnish with coriander leaves or cream (optional).