Murgh Methi (Chicken with fresh Fenugreek leaves)

Ingredients:
1.5 - 2 lbs Chicken thigh
1 cup whole milk yogurt
2 bunches of fresh Methi
1/2 a giant red onion
1.5" ginger and about the same volume of garlic 
green chillies
Whole Garam Masala: Black & Green Cardamoms, Cinnamon, Bay leaf, Javitri (mace), Cumin, Cloves and Peppercorns
Spices: Haldi (turmeric powder), red chili powder, dhania (coriander powder), garam masala powder
Little less than 1/2 cup tomato paste
2 tablespoons of almond powder
A dollop of whipping cream
1/2 bunch fresh dhania (cilantro) 
Oil for cooking
Salt to taste




Prep work:
1. Grind onions, ginger, garlic and green chilies together
2. Wash the methi leaves properly, toss them with salt and keep aside for 10-15 mins. Squeeze the water out of the leaves and chop them.
3. Cut the chicken thigh pieces into small chunks and marinate it with salt and yogurt for 15 mins


Procedure:
1. Heat some oil in a pressure cooker and add whole garam masala.
2. Add the onion-ginger-garlic-chilli paste and saute it till it turns golden brown.
3. Add the chopped methi leaves and saute it for about 7-10 mins till the leaves start browning/crisping and you can smell the aroma of methi
4. Now add haldi + mirchi + dhania....followed by tomato paste. Cook for a few minutes till you see the oil leaving the sides of the pan.
5. Finally add the marinated chicken, some hot water , some ground almond powder and close the pressure cooker. Pressure cook for 10 mins. Start off on high, and once the whistle blows reduce the heat to medium-low for the remainder of the time.
6. Turn off the cooker, wait for the pressure to release, and then add garam masala powder, whipping cream and fresh chopped dhania. 


Note:
1. I prefer using chicken thigh pieces over breast pieces for this dish. Breast pieces are too fibrous. 
2. You can always add some kasoori methi towards the end, if you feel that you want a stronger methi flavor. Keep in mind that dried dehydrated herbs are way stronger than their fresh counterparts.
3. I cook in the pressure cooker so that the meat becomes really soft really fast. You can cook in an open pan, slowcooker, whatever works for you :-)