Also Known As: Methi Chicken. Vendhiya Keerai-Kozhi Kuzhambu. Vendhaya Keerai-Kozhi Curry. Chicken with Fenugreek Leaves Curry. Menthilu Kodi Kura. Methi Murg Ka Gravy.

Ingredients:

• Chicken 1/2 kg, chunks
• Fenugreek leaves, 1 bunch
• Green chilies 3, sliced
• Onion 1 small, chopped
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Tomatoes 2, crushed
• Salt
• Turmeric 1/2 tsp
• Chili powder 1 tsp
• Oil few spoons

Method:

1. In a deep pan, heat oil. Add chilies. Let them splutter well.
2. Now add onions and fry them real good…till they turn to golden color.
3. Then add ginger+garlic paste. Fry till the raw odor leaves the pan.
4. Further add tomatoes and fry till oil shows up on top.
5. Add salt, turmeric and chili powder to this. Fry for few more minutes.
6. Stir-in chicken pieces and fry till they turn opaque. Add 1-2 cups of water. Cover rand cook over medium heat.
7. When the chicken is almost done, add fenugreek leaves and cook over high heat.
8. Let the gravy thicken well.
9. Serve hot with chappathis, pulkas, rotis or steam cooked rice.