Sunday Special Methi Chicken Curry

Indulge in the aromatic embrace of our Methi Chicken Curry, where tender chicken marinated in a symphony of spices meets the earthy freshness of fenugreek leaves. This hearty dish is a culinary journey that tantalizes the taste buds with every bite. Try it tonight for a flavorful twist on traditional curry!
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*Methi Chicken Curry*
*Ingredients:*
- 1 tbsp oil
- 1 bunch fresh fenugreek leaves (washed and cleaned)
*For the Chicken Marinade:*
- 1 kg chicken, cut into pieces
- 1 tsp Kashmiri chili powder
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1 tbsp coriander powder
- 1 cup whisked yogurt
- 2 tsp salt
*For the Masala:*
- 3-4 tbsp oil
- Assorted whole spices (cinnamon, bay leaf, cloves, green cardamom)
- 3 medium onions, finely chopped
- Salt to taste
- 1 tsp Kashmiri chili powder
- 1/2 tsp turmeric powder
- 1 tsp ginger-garlic paste
- 2 green chilies, chopped
- 3 tomatoes, chopped
- 1 tsp garam masala
- 1 tbsp chopped coriander leaves
*Method:*
1. *Marinate the Chicken:* In a bowl, combine the chicken pieces with Kashmiri chili powder, turmeric powder, cumin powder, coriander powder, whisked yogurt, and salt. Mix well and marinate for 45 minutes to an hour.
2. *Prepare the Fenugreek Leaves:* Heat oil in a pan and sauté the fenugreek leaves on medium heat for 2-3 minutes until wilted. Remove from heat and set aside.
3. *Prepare the Masala:* In a kadai, heat oil and fry the assorted whole spices for 30 seconds. Add the chopped onions and fry until browned. Then add the spice powders, ginger-garlic paste, and chopped green chilies. Fry for 2 minutes on medium heat.
4. *Cook the Tomatoes:* Add the chopped tomatoes along with salt and a little water. Cover and cook until the tomatoes soften completely.
5. *Cook the Chicken:* Once the tomatoes are cooked, add the marinated chicken to the kadai. Stir-fry for 2-3 minutes on medium heat.
6. *Simmer:* Add some water, cover, and let it simmer for 10 minutes on medium heat.
7. *Add Fenugreek Leaves:* After 10 minutes, remove the lid and add the sautéed fenugreek leaves. Let the curry reduce to a desired consistency.
8. *Final Touch:* Sprinkle garam masala and chopped coriander leaves. Mix well.
9. *Serve:* Your flavorful Methi Chicken Curry is ready to be served hot with rice or roti.
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