Methi Murg- Chicken with Fenugreek leaves curry

Ingredients: 

• 750 gm Organic/Free range Chicken thighs with bones
• 1 Cup or 500 gm Methi leaves
• 2 tbsp. Roasted Dried fenugreek leaves
• 6 Garlic cloves finely chopped 
• 3/4 tbsp. Coriander powder
• 3/4 tbsp. Cumin powder
• 1/2 tsp. Turmeric powder
• 3/4 tbsp. Chilli powder
• 1-2 Large Onions finely chopped
• 1-2 tbsp. Oil
• Salt to taste
• 3/4 tbsp. Chicken Masala (optional)
• 1 tbsp. Garam Masala
• 4 tbsp. Greek Yogurt

Method:
Prepare the marinate:

1. Add yogurt in a bowl. Add the washed, dried chicken pieces. 
2. Add some salt and dried fenugreek leaves.
3. Leave to marinate for 20 mins.

To make the curry:

1. In a pan heat oil and add 1 tbsp Garam Masala powder.
2. Next add chopped onions, saute for a few mins, then add the finely chopped garlic.
3. Cook till onions soften a bit.
4. Add the fenugreek leaves, along with all the spices- coriander, cumin, turmeric and chili powder.
5. Cook covered for 10 mins or until the leaves wilt down.
6. Next add the marinated chicken.
7. Add some water about 1/2 - 1 cup depending on how thick or thin you want the curry.
8. Cook covered for 20-30 mins, or until chicken is fully cooked. Stir occasionally to avoid burning of the fenugreek leaves.
9. Half way through the cooking add the chicken masala, mix well. Season with some more salt if needed. Remember we added salt while marinating the chicken, so be sure to taste and adjust accordingly.

Serve hot with Rotis.

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