Murg Methi or Methi Chicken

Spicy chicken with fresh Fenugreek/Methi greens.

Ingredients:
Chicken - 750 gms
Fenugreek/Methi Leaves - 3 cups
Onion - 2 medium
Tomatoes - 2 medium
Cumin/Jeera Seeds - 1/2 tsp
Green Cardamom/Elaichi - 2 pods
Cloves/Lavang/Long - 5
Cinnamon/Dalchini - 1/2 inch piece
Black Peppercorns/Kali Miri - 8
Poppy Seeds/Khuskhus - 1/2 tsp
Oil

Coriander/Cilantro Leaves - 1/2 cup
Yogurt/Curd - 1/2 cup
Green Chillies - 5
Ginger - an inch piece
Garlic - 8 big cloves
Salt

Method:
1. Grind cilantro leaves, green chillies, ginger, garlic, salt and yogurt to a fine paste.  Add washed chicken pieces to the yogurt marinade and mix well.  (You can use lemon juice instead of yogurt as well.)  Cover and keep it refrigerated for about 2 hours or preferably overnight.
2. Roughly chop fenugreek leaves and tomatoes.  Finely chop onions.
3. Grind tomatoes, cardamom seeds, cloves, cinnamon, black peppercorns, poppy seeds to a fine puree.  Add little water if required.
4. Heat 1 - 2 tbsp oil in a pan and add cumin seeds, bay leaf.  After few seconds, add onions and saute till onions turn soft.  Now add marinated chicken pieces, mix well.  Cook it covered at low flame till chicken is half cooked.
5. Add chopped fenugreek leaves and cook it covered till chicken is cooked.  Lastly, add tomato puree and cook it covered for 2 - 3 minutes.  Check for salt and continue cooking till you get the desired consistency. 
6. Serve Murg Methi or Chicken Methi with rice or roti.