### TranslatedIngredients: 200 grams Chicken - with bones,1 cup Methi Leaves (Fenugreek Leaves) - washed,2 Onions - sliced,2 Tomatoes - chopped,2 cloves Garlic - crushed,1 inch Ginger - chopped,1 teaspoon Fennel seeds (Saunf),1 inch Cinnamon Stick (Dalchini),1 teaspoon Whole Black Peppercorns,2 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),2 teaspoon Garam masala powder,1 teaspoon Cumin powder (Jeera),Salt - to taste,Sunflower Oil - as required ### PrepTimeInMins: 10 ### CookTimeInMins: 45 ### TotalTimeInMins: 55 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: High Protein Non Vegetarian ### TranslatedInstructions: To begin making the Methi Murgh Recipe, we will first heat oil in a heavy bottomed pan.Add cinnamon stick, shahi jeera and peppercorns, allow it to splutter for few seconds. Add in ginger and garlic and cook until it softens. This will take about 2 minutes.Add chopped onions and saute till they turn golden brown. Add tomatoes and sprinkle with little salt and cook till they turn mushy.Add washed and cleaned chicken pieces, turmeric powder, garam masala powder, cumin powder, red chilli powder and let it cook for about 8 to 10 minutes.Add cleaned fenugreek leaves and add about 1/2 cup of water, cover it with the lid and allow the chicken to cook for some more time.Open the lid and keep cooking until the water has evaporated and you are left with a thick gravy.Serve the Methi Murgh Recipe along with Tawa Paratha and Burani Raita to make a delicious meal for your dinner.