Methi chicken

Ingredients :
Bone-in-chicken breasts - 500 gms ( cut into 2 inch pieces ),
Fresh methi leaves - 100 gm or 1 cup ( Chopped ),
Cumin seeds -1 tsp ,
Curd - 3/4  cup ,

Onion -1 medium- ( if you want a thicker gravy use two ),
Ginger garlic paste -1 tsp,
Green chilli -2 ( chopped ),
Tomato -1 (chopped ),
Tomato puree - 2tbsp,
Coriander pwd -1 tsp ,
Red chilli pwd -1 tsp ,
Turmeric pwd -1 /2 tsp ,
Garam masala -1/2 tsp,
Coriander leaves - 1/4 cup chopped ,
Oil - 2tsp,
Water - !/2 cup,
Salt to taste .

Method :
Chop onions finely .

Heat a thick bottom pan .Add 2 tsp of oil .

As oil heats up add cumin seeds .

As seeds change colour ,add the chopped onions .

Fry the onions in high heat . Add salt .Salt will help browning the onions quickly.

When onions turn light brown  add ginger garlic paste .Saute for 1/2 minute ,then add turmeric pwd ,red chilli pwd ,coriander pwd .

Fry the spices in medium heat for 1/2 minute .Raise  the heat to high then add curd .

Let it cook till curd mixes evenly with the powdered spices .
It will take only a minute .

Add chopped methi leaves and green chilli .
As the leaves wilt add the chicken pieces .Mix  till the spices evenly coats 

the chicken and  then add 1/2 cup of water .Let the gravy come to a boil .Put a lid and then lower the heat .
Let it simmer for 15  minutes .
Check after 15 minutes .Chicken will be 3/4 cooked .

Add the chopped tomato and  tomato puree .
Mix and put on lid and let it cook for 7 to 8 minutes or till chicken is fully cooked .

When chicken is fully cooked ,raise the heat .

Sprinkle coriander leaves and garam masala powder.

Close the gas when the sauce thickens .
Taste salt .
Enjoy methi chicken with hot roti or steamed rice .