Murgh Methi Malai / Chicken in Creamy Fenugreek Sauce

Ingredients:

1 whole chicken, cut up into 18-20 pieces, washed.
2 large red onions, finely sliced
3 tbsp ginger garlic paste
12 green chillies, ground to a rough paste
1 1/2 tbsp coriander powder
1/2 tsp turmeric powder
1 tsp garam masala
1 bunch fresh methi / fenugreek leaves
2 medium tomatoes, chopped
5 tbsp plain yoghurt, whisked well
4 tbsp heavy cream / Amul cream
Salt to taste
Oil- 3 tbsp
Water- 1/2 cup

Method:
Heat oil in a pressure cooker. Add the sliced onions plus some salt and sauté till they become soft.Add the ginger-garlic paste and green chillies and sauté for almost a minute.Add the powders and mix well. Add in the leaves and give it a good mix till they wilt.Add in the chopped tomatoes and mix. If you want, you can mush up the tomato pieces with the back of your spoon.Add in the well whisked yoghurt and mix quickly so that it doesn't spilt.Add in the chicken pieces and brown the pieces. Cover and cook for 1 whistle.Let the pressure go down on it's own. pen the lid and add in the cream.Check for salt and serve hot with rice / chapathi / parata / poori / breadNotes:
Since we only buy boneless chicken and prefer smaller pieces in our curry, I didn?t use a pressure cooker to make this. I used my non-stick pan instead. This curry should be creamy and not watery, so please keep that in mind when you add water.You can grow methi leaves / fenugreek leaves in a pot in your kitchen balcony? Just plant methi seeds / fenugreek seeds / ulluva in a pot and you will get your first crop in 2-3 weeks of time!