500 Grams Chicken Pieces (Bone-in Or Boneless)

2 Tablespoons Oil Or Ghee

1/2 Teaspoon Fenugreek Powder

1 Medium Onion, Finely Chopped

2 Tomatoes, Pureed

Salt To Taste

2 Teaspoons Ginger-garlic Paste

1 Teaspoon Turmeric Powder

1 Teaspoon Red Chili Powder (Adjust According To Your Spice Preference)

1 Teaspoon Corriander Powder

1 Cup Fenugreek Leaves (Methi), Washed And Chopped

Fresh Cilantro Leaves, Chopped (For Garnish)

Step: 1

Heat Oil Or Ghee In A Large Pan Or Skillet Over Medium Heat. Add The Fenugreek Powder Stir Well Then Add The Chopped Onions And Sauté Until They Turn Golden Brown.

Step: 2

Add The Ginger-garlic Paste And Cook For A Minute Until The Raw Smell Disappears. Add The Tomato Puree And Cook For A Few Minutes Until The Oil Separates From The Masala.

Step: 3

Reduce The Heat To Low And Add The Turmeric Powder, Red Chili Powder, Coriander Powder, Cumin Powder, And Garam Masala. Stir Well To Combine The Spices With The Masala.

Step: 4

After Adding The Chicken Pieces To The Pan And Ensuring They Are Coated With The Masala, Cook Them Until They Start To Brown. Then, Pour In The Beaten Yogurt And Stir It In. Finally, Season The Dish With Salt According To Your Taste Preferences.

Step: 5

Add The Fenugreek Leaves (Methi) And Mix Well. Cook For Another 5 Minutes To Allow The Flavors To Meld Together.

Step: 6

Cover The Pan And Let The Chicken Cook On Low Heat Until It Is Tender And Cooked Through, Stirring Occasionally. This May Take Around 20-25 Minutes, Depending On The Size Of The Chicken Pieces.

Step: 7

Once The Chicken Is Cooked, Garnish With Fresh Cilantro Leaves And Serve Hot With Steamed Rice Or Naan Bread.