Chicken pieces 250 gms
Fenugreek leaves 2 bunches destemmed
Tomatoes 3- 4 medium size
Onions (chopped) 1 small size
Ginger garlic paste 1/2 tbspn
Red chilly powder 1 ½ tbspn
Turmeric powder ½ tspn
Salt As per requirement
1 ½ tbspn oil
Method
Marinate chicken with 2 tbspn of curd, ginger garlic paste and salt for an hour
Heat oil in kadai/wok and add chopped onions and saute
Add ginger garlic paste and saute, now add turmeric and chilli powder
Add the washed leaves and saute
Now add the marinated chicken pieces and saute until oil leaves
Now add chopped tomatoes and salt
Stir well and cook with lid cover (pressure cook if needed)
Adjust salt and consistency of gravy (evoprate excess water for thicker gravy)
Serve with bread, rice, chapatis, rotis, puris and rice dishes
