Methi chicken

Soak the methi leaves in warm water for about half hour so they lose some of that bitter taste

Marinate chicken with chopped onions, ginger garlic paste, curd, salt, red chili powder, Malvani masala and keep aside for 2 hours if not in a hurry

In a pan, heat half the ghee and let some fenugreek seeds sputter and brown. Discard the seeds once they brown. They infuse good flavor to the ghee.

Add in the remaining ghee and let cumin seeds, cardamom, and cinnamon fry.

Add in the marinated chicken and mix it well.

Once the chicken is fried and is almost half cooked, add in the methi leaves.

Adjust the salt and malvani/garam masala as per taste.