(Methi Murg, Chicken with greens, Vendaya Keerai Kozhi Kulambu, Fenugreek Leaves with Chicken)

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Ingredients
Chicken - 1 lb (cut into bite size pieces)
Fenugreek Leaves (Methi) - 1 bunch (about 2 cups)
Onion - 2 (finely chopped)
Green Chillies - 2 
Ginger Garlic Paste - 1 tblsp
Tomatoes - 2 (pureed)
Yogurt - 2 tblsp (beaten)
Turmeric Powder - 1/2 tsp
Chilly Powder - 3 tsp
Corriander Powder - 2 tsp
Cumin Powder - 1/2 tsp
Fennel Powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Cumin Seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Salt - as needed
Oil - 3 tblsp
Method
1. Take a heavy bottomed pan, heat the oil and splutter the cumin and fennel seeds.
2. Add the chopped onions and saute till it turns golden brown.
3. Add the ginger garlic paste and green chillies. Fry for a minute till the raw smell vanishes.
4. Add the chicken pieces, beaten yogurt and salt. Stir fry for few minutes.
5. Add all the dry spice powders (corriander, cumin, chilly, turmeric and fennel powders).
6. Add the tomato puree and required water. If you want a dry dish add very little water.
7. Cover and cook for about 15 minutes till the oil seperates from the masala. 
8. Finally add the methi leaves and garam masala powder.
9. Cook for a minute and switch off.
10. Serve hot with roti, pulao, idli or white rice.
 
Variations
       - Add other meat and make methi mutton, methi turkey etc.
       - You can also add other greens and make spinach chicken, gongura chicken etc.