Methi Chicken curry

• Boneless Chicken - 500g
• Onion - 1 large
• Tomato - 2
• Methi leaves - 150g or 1 bunch
• Ginger-Garlic paste - 2 tsp heaped
• Cinnamon - 1 inch long strip
• Turmeric powder - 1/2 tsp
• Chilli powder - 1 tsp for medium spicy or 1½ for extra spicy
• Green Chilli - 2
• Pepper powder - 1/2 tsp
• Cumin/jeera powder - 1/2 tsp
• Garam Masala - 1 tsp
• Coriander leaves chopped - 2 tsp
• Oil - 3 tblsp + 1 tblsp for the end
• Salt - to taste
• Water - as required

​Marinade

• Turmeric powder - 1/2 tsp
• Ginger-Garlic paste - 1 tsp heaped
• Lemon juice - 1 tblsp
• Salt - 1/2 tsp​

1. Marinate the chicken with the ingredients listed under Marinade for about 2 hours.
2. Chop all the onion, tomato and coriander leaves; Slit the chilli; Remove the stem from methi leaves and wash them.
3. Heat oil in a pan.
4. Add cinnamon, onion and chilli; saute them on a medium heat until they become translucent.
5. Add ginger-garlic paste, chilli powder, garam masala, cumin powder and pepper powder and stir for a minute.
6. Add chopped tomatoes and fry for few minutes.
7. Add marinated chicken, stir and fry for about 2 minutes.
8. Add a tablespoon of oil and methi leaves.
9. Saute them for few minutes.
10. Add 1/8 cup of water and let it cook for few minutes or until the oil comes out.
11. Garnish with coriander leaves.

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