Step 1: Add Chicken to Pot

Add 800 grams of chicken pieces (on the bone) to a pot.

Step 2: Add Yogurt

Pour 1 cup of yogurt over the chicken.

Step 3: Add Spices and Ghee

Add 1½ tablespoons of coriander powder, ½ teaspoon of turmeric powder, 1 teaspoon of red chilli powder, salt to taste, 2 bay leaves, 4-5 cloves, 3-4 black cardamoms, 3-4 green cardamoms, 1 mace blade, 2 one-inch cinnamon sticks, and 1 tablespoon of ghee to the pot.

Step 4: Marinate Chicken

Mix all ingredients thoroughly with the chicken until well coated. Set aside to marinate.

Step 5: Prepare Paste Ingredients

In a blender, combine 1 inch ginger piece, 5-6 garlic cloves, 2 medium finely chopped onions, and 4 green chillies.

Step 6: Grind Paste

Grind the ingredients into a smooth paste.

Step 7: Heat Oil

Heat 3 tablespoons of oil in a separate pot over medium heat.

Step 8: Add Paste to Oil

Add the prepared ginger-garlic-onion-chilli paste to the hot oil.

Step 9: Fry Paste

Fry the paste for 4-5 minutes, stirring continuously, until its raw smell disappears.

Step 10: Add Fenugreek Leaves

Add the two bunches of fenugreek leaves (one chopped, one with whole leaves) to the pot.

Step 11: Fry Fenugreek Leaves

Fry the fenugreek leaves for 5-6 minutes on low flame, stirring continuously, until they are well cooked and their bitterness is reduced.

Step 12: Add Marinated Chicken

Add the marinated chicken mixture to the pot with the fried methi and paste.

Step 13: Mix Chicken and Methi

Mix everything well, ensuring the chicken pieces are evenly coated with the methi and spice mixture.

Step 14: Dum Cook Chicken

Cover the pot with a lid and cook on low flame for 6-8 minutes, stirring occasionally to prevent the chicken from sticking to the bottom.

Step 15: Slice Green Chillies

While chicken is cooking, slice the remaining 4 green chillies lengthwise.

Step 16: Add Chillies and Ginger Strips

Open the lid, add the sliced green chillies and the 1-inch ginger strips to the chicken.

Step 17: Stir

Stir to combine.

Step 18: Add Fresh Cream

Pour 1 cup of fresh cream into the chicken mixture.

Step 19: Mix Cream

Gently mix the cream into the dish. Reduce the heat to very low.

Step 20: Final Dum Cooking

Cover the pot and cook for another 4-5 minutes on low flame until the cream is fully incorporated and the chicken is tender. Be careful not to overcook after adding cream to avoid oil separation.

Step 21: Serve

Serve the Methi Chicken hot, garnished with fresh coriander.

• Ensure fenugreek leaves are thoroughly fried to reduce bitterness.

• Stir the chicken occasionally during dum cooking to prevent sticking.

• Do not overcook after adding cream to prevent oil separation.