Clean the chicken, and trim the fat. For a whole chicken, cut the chicken into small pieces. For chicken thighs, cut the chicken into 2 - 2 ½ inches pieces.

In a large bowl, add all the ingredients for the marinade - yogurt, ginger-garlic paste, turmeric powder, coriander powder, red chili powder, Kashmiri chili powder, oil, freshly squeezed lemon juice, and salt to taste. Mix well.

Toss the chicken pieces into the marinade to coat evenly. Set it aside for about 30 minutes.

Pick the tender stems along with the methi leaves. Discard any woody, hard stems. Add them to a large pot of water. Rinse the leaves thoroughly a few times, then drain them in a colander.

Heat a large pot or a Dutch oven. Add oil, cumin seeds, bay leaf, cinnamon stick, and black cardamom. Allow the cumin seeds to crackle.

Add onions, a pinch of salt, and sauté for 3-5 minutes, or till the onions are light brown.

Now add marinated chicken, and sauté for 3-5 minutes or till you see some oil floating.

Add chopped fenugreek leaves, and cilantro leaves, and mix well.

Add 2 tablespoons of water, and deglaze the pot. Bring the curry to a boil, reduce the heat to medium-low, and cook for 15-20 minutes for boneless chicken thighs or 25-30 minutes for bone-in-chicken.

If you prefer dry methi chicken, cook the curry until desired consistency. Turn OFF the heat.

Add garam masala, and freshly squeezed lemon juice to taste. Stir it. Garnish with a handful of fresh cilantro. Enjoy Methi Chicken with some roti, paratha, or naan.

Turn ON SAUTE (more). When the pot displays "HOT", add oil, cumin seeds, bay leaf, cinnamon stick, and black cardamom. Allow the cumin seeds to crackle.

Add onions, a pinch of salt, and sauté for 3-5 minutes, or till the onions are light brown.

Now add marinated chicken, and sauté for 3-5 minutes or till you see some oil floating.

Add chopped fenugreek leaves, and cilantro leaves, and mix well.

Add 2 tablespoons of water, and deglaze the pot. Turn OFF SAUTE.

Turn ON PRESSURE COOK (high) for 9 minutes for boneless chicken thighs or 12 minutes for bone-in-chicken. Let pressure release naturally, around 10 minutes.

Open the lid, Adjust the consistency of the curry. If you prefer dry methi chicken turn ON SAUTE (more) and cook the curry until desired consistency.

Add garam masala, and freshly squeezed lemon juice to taste. Stir it. Garnish with a handful of fresh cilantro. Enjoy Methi Chicken with some roti, paratha, or naan.

methi murgh

Heat the pressure cooker. Add oil, cumin seeds, bay leaf, cinnamon stick, and black cardamom. Allow the cumin seeds to crackle.

Add onions, a pinch of salt, and sauté for 3-5 minutes, or till the onions are light brown.

Now add marinated chicken, and sauté for 3-5 minutes or till you see some oil floating.

Add chopped fenugreek leaves, and cilantro leaves, and mix well.

Add 2 tablespoons of water, and deglaze the pot. Close the lid. After the first whistle, lower the heat to medium and cook for 9 minutes for boneless chicken thighs or 12 minutes for bone-in-chicken. Let pressure release naturally, around 10 minutes.

Open the lid, Adjust the consistency of the curry. If you prefer dry methi chicken turn ON the heat and cook the curry until desired consistency.

Add garam masala, and freshly squeezed lemon juice to taste. Stir it. Garnish with a handful of fresh cilantro. Enjoy Methi Chicken with some roti, paratha, or naan.