Garlic Methi Chicken (or Tofu)

1. 1
   prep · ~10 min

   Prepare the methi leaves.

   Pluck the fenugreek leaves from the stems. Wash them thoroughly in several changes of water to remove any grit, then drain and chop them roughly. Set aside.

   TIPTo reduce bitterness, sprinkle a pinch of salt over the chopped methi leaves and set aside for 10 minutes, then squeeze out the dark liquid before using.
2. 2
   saute · ~5 min

   Sauté the chicken and set aside.

   1.Heat 1 tablespoon of oil in a heavy-bottomed pan over medium-high heat.

   2.Add the chicken pieces and sear until lightly browned on all sides (4-5 minutes).

   3.Remove the chicken from the pan and set aside on a plate.
3. 3
   temper · ~3 min

   Temper the cumin and aromatics.

   1.Add the remaining 1 tablespoon of oil to the same pan and heat over medium heat.

   2.Add cumin seeds and let them crackle and sizzle (30 seconds).

   3.Add the finely chopped garlic and slit green chilies. Sauté until the garlic turns fragrant and lightly golden (1-2 minutes).

   TIPKeep the heat medium — garlic burns fast and turns bitter. A light golden color is perfect.
4. 4
   saute · ~15 min

   Build the onion-tomato masala.

   1.Add the finely chopped onions and sauté until they turn deep golden brown (8-10 minutes). Stir frequently.

   2.Add the chopped tomatoes, turmeric powder, red chili powder, and coriander powder.

   3.Cook until the tomatoes break down completely, the raw smell of spices disappears, and the oil begins to separate from the masala (5-7 minutes).

   TIPSprinkle a few drops of water if the masala starts sticking to the bottom of the pan.
5. 5
   saute · ~4 min

   Wilt the methi in the masala.

   1.Lower the heat and add the chopped methi leaves to the pan.

   2.Stir continuously and cook until the leaves have completely wilted down and reduced in volume (3-4 minutes).
6. 6
   simmer · ~25 min

   Simmer the chicken in the gravy.

   1.Add the seared chicken pieces back to the pan along with any juices collected on the plate.

   2.Pour in the water and add salt. Stir well to combine.

   3.Bring the gravy to a boil, then cover the pan, lower the heat, and simmer gently for 20-25 minutes, or until the chicken is tender and cooked through.

   TIPStir once or twice during simmering to prevent sticking. The gravy should thicken slightly and coat the chicken.
7. 7
   mix · ~3 min

   Finish with yogurt and ghee.

   1.In a small bowl, whisk the yogurt until smooth. Temper it by slowly stirring in a spoonful of the hot gravy.

   2.Pour the tempered yogurt into the curry, stirring gently to incorporate.

   3.Add the garam masala and ghee. Stir and let it simmer uncovered for a final 2 minutes.

   TIPTempering the yogurt prevents it from curdling when it hits the hot gravy.
8. 8
   garnish

   Garnish with fresh coriander leaves and serve hot.

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