Step-by-Step Instructions

1. 1.Marinate the Chicken

   In a large bowl, combine the chopped chicken, 1 cup yogurt, 1 tsp salt, 1 TBSP ginger paste, 1 TBSP garlic paste, 1/4 tsp turmeric powder, 1 1/2 tsp red chilli powder, 2 tsp coriander powder, and 1/2 tsp black pepper powder. Mix everything well to ensure the chicken is evenly coated. Cover the bowl and let it marinate for 30 minutes.

2. 2.Sauté Aromatics and Onions

   After 30 minutes of marination, heat a pan on medium heat. Add 1 TBSP oil and 1 TBSP clarified butter (ghee). Once hot, add 2 x 1 inch cinnamon sticks, 2 Indian bay leaves, and 1 black cardamom. Sauté for about 30 seconds until fragrant. Then add 1 TBSP chopped garlic, 1 1/2 TBSP ginger juliennes, and 2 chopped green chillies. Sauté for 1 minute. Add 1 1/2 cups finely chopped onions and 1/2 tsp salt. Mix well and cook until the onions turn soft and shiny, which should take about 3-5 minutes.

3. 3.Add Fenugreek Leaves

   To the sautéed onions and aromatics, add 3 1/2 cups of chopped fenugreek (methi) leaves. Mix well and cook until the leaves wilt, which typically takes about 2-3 minutes.

4. 4.Cook the Chicken

   Add the marinated chicken to the pan. Mix well with the fenugreek and onion mixture. Cover the pan and cook, stirring intermittently, until the chicken is fully cooked, soft, and tender. This process usually takes about 15-20 minutes. To check for doneness, cut a piece of chicken; it should be soft and white from the inside, not pink.

5. 5.Finish with Garam Masala and Cream

   Once the chicken is cooked, add 1/2 tsp garam masala. Mix well and let it simmer for 1 minute. Then, switch off the heat. Add 3 TBSP single cream and mix thoroughly.

6. 6.Serve

   Your delicious Methi Chicken is ready. Serve hot, garnished with a drizzle of single cream if desired.