Methi (Fenugreek) Chicken

Methi (fenugreek) is an aromatic herb which is sometimes used in desi cooking to give the dish a distinct fragrance and flavor.  I chose to use white chicken breast in this curry but feel free to use bone-in chicken to up the flavor.  The curry is thick and rich, which makes it great for scooping up with naan or chapati.   

Ingredients:
2-3 tbsp oil
2 large chicken breasts
1 inch piece of ginger, minced
4 garlic cloves, crushed
1 large onion, finely chopped
2 large tomatos, diced
1 tsp red chili powder
salt, to taste
1/2 tsp haldi (turmeric)
1/2 tsp jeera (cumin) powder
2 tsp dhania (coriander) powder

Method:

1. In a large saucepan, heat 2 tbsp oil to medium high heat and add the chicken.  Stir constantly until it evenly lightly browns and then remove from heat and set aside.
2. To the saucepan add the remaining oil along with the ginger and garlic and stir fry for a second before adding the onions.
3. Cook the onions until they are light golden brown and add the tomatoes, as well as the red chili powder, salt, turmeric, and cumin powder.  
4. Cook for about 15-20 minutes until the tomatoes lose their color and the oil separates from the curry.
5. Add the chicken and coriander powder, reduce heat to medium-low, cover  and cook until the chicken is cooked through (bone in chicken takes longer to cook that chicken breast- do not overcook the chicken breast as it will become tough and chewy).

Serve with fresh naan/chapatis or rice.