Serves 2

Ingredients

• 1                bunch fresh methi(Fenugreek leaves)
• 1                medium onion
• 1                medium tomato
• 4                tbsp oil
• 1/4             tsp cumin seeds
• 1                level tsp dhana jeera
• 1/4             tsp haldi
• 1                tsp green masala
• 1                tsp salt
• 1                chicken breast skinned and deboned
• 1/4             tsp garam masala
• 1                tbsp chopped cilantro

Instructions

1. Remove all the leaves from the methi, rinse it in cold water and drain.
2. Peel and dice the onions and tomatoes to 1/4”.
3. Heat the oil in a saucepan, add cumin seeds and onions and fry the onions till they are light brown.
4. Add the tomatoes, dhanajeera, haldi, green masala and salt, mix and cook for 2 min. 
5. Add the methi and cook on low heat for about 5 min. stirring a couple of times.
6. Remove the fat from the chicken and cube it to an inch, rinse it in cold water and add this to the sauce.  Cook for another 5 min. till the chicken is done.  (the chicken will change color and become firm to the touch).
7. Sprinkle it with garam masala and cilantro before serving.
8. Serve with Naan or chapati.