Step-by-Step Instructions

1. 1.Add Chicken to Pot

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

2. 2.Add Yogurt

   Pour 1 cup of yogurt over the chicken.

3. 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.

4. 4.Marinate Chicken

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

5. 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.

6. 6.Grind Paste

   Grind the ingredients into a smooth paste.

7. 7.Heat Oil

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

8. 8.Add Paste to Oil

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

9. 9.Fry Paste

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

10. 10.Add Fenugreek Leaves

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

11. 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.

12. 12.Add Marinated Chicken

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

13. 13.Mix Chicken and Methi

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

14. 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.

15. 15.Slice Green Chillies

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

16. 16.Add Chillies and Ginger Strips

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

17. 17.Stir

    Stir to combine.

18. 18.Add Fresh Cream

    Pour 1 cup of fresh cream into the chicken mixture.

19. 19.Mix Cream

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

20. 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.

21. 21.Serve

    Serve the Methi Chicken hot, garnished with fresh coriander.