Kasoori Methi Chicken / Chicken Curry with Dried Fenugreek Leaves

Serving for - 2-3

Ingredients

Chicken - 500 gm

Onion (big sized) - 1 (finely chopped)

Tomato  - 2 (finely chopped)

Cloves of garlic - 4 (finely chopped)

Ginger - 1 inch piece (finely chopped)

Red chili powder - 1 tsp

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Garam masala - 3/4 tsp

Kasoori Methi / Dried fenugreek leaves - 3 tbsp

Bay leaves - 2

Lemon juice - 1 tbsp

Turmeric powder - 1/4 tsp

Oil - 2-3 tbsp

Salt to taste

Procedure

• Cut the chicken into medium sized pieces and wash with warm water. Add lime juice and turmeric powder. Mix well and let the chicken marinate for half hour.

• Heat oil in a pan. Add bay leaves, ginger and garlic. Saute till raw smell from ginger and garlic goes away. Add chopped onion and saute till onion turns translucent.
• Add chopped tomatoes and cook till they get mashed up with onion.

• Add red chili powder, coriander powder, cumin powder, garam masala, and salt to taste. Saute till oil starts to separate from spices.

• Add marinated chicken,  and 3 cups of water. Mix well and cook for 10-15 minutes. Stir in between. 
• Crush kasoori methi on your palm and add into curry. Let the curry simmer on low heat for 8-10 minutes.
• Serve hot with any Indian flat bread or rice.