I love adding green leaves to my chicken or mutton curry. It not only makes it healthier but also adds fresh flavors. My favorites are Palak Mutton, Dhania Chicken and Methi Chicken.

The combination of tangy and creamy with slightly bitter Methi (fenugreek) leaves and chicken in a curry is so delicious, that you’ll remember it for long. This curry tastes best with rice, soft rotis or naan.

Ingredients
1.82 lbs ( about 800 gms ) chicken – I used Chicken Thighs
2 small onions, finely chopped
1.5 tomatoes, finely chopped
2 tbsp, ginger garlic paste
Few curry leaves
4 tbsp cooking oil
1 tsp shahi jeera
1/4 cup thick yogurt, whisked
Turmeric powder, 1/2 tsp
Chili powder, 1 tsp
2 tsp coriander powder
1.5 tsp cumin powder
1 tsp garam masala
1 tsp kasuri methi
1 bunch of methi leaves or about 4 cups chopped methi leaves
Few cilantro leaves, finely chopped

Steps
Heat oil in a wok, add shahi jeera , let it crackle, add curry leaves, toss them and then add chopped onions, once the onions turn golden brown, add ginger garlic paste

Add tomato and spices – turmeric, kasuri methi, cumin, coriander and chili powder, once the tomatoes turn mushy, add chicken and saute for a few minutes (bhuno), until the spices coat the chicken well

Take it off the heat for a few seconds, add whisked yogurt, stir to combine, cook for a 4-5 more minutes, add salt

Add about 1 cup (or more if you like) of water, bring it to a boil, cover and cook for 10-15 minutes or until the chicken is tender, add chopped methi leaves and cook uncovered for 5-10 mins or until the chicken is completely cooked

Turn off the heat, add garam masala and garnish with chopped cilantro