Ingredients 

• 1 kilo chicken 
• 3 tblsp methi dried and crushed 
• 5 onion (made into paste)
• 1 1/2 inch ginger and 5 garlic flakes are made into paste. 
• Lemon juice (1 full lemon) 
• 1tsp each of dhania and jeera powder.
• 1 tsp each turmeric, chilli 
• 1 bay leaf
• Salt to taste
• Oil

• Marinate the chicken with curd, turmeric powder, salt, chilli powder, add the lemon juice and leave for 1/2 hour. 
• Boil the chicken for about 10 minutes. 
• Pour oil into a kadai, add the bay leaf and fry the onion paste with about 1tsp of turmeric and chilli powder accordingly to your taste and add salt to taste.
• After the onion paste is fried add the ginger and garlic paste. 
• Fry for some time and add only the chicken leaveing the chicken stark for later with 1 stem of the curry leaves. 
• Keep the gas in medium flame and keep on mixing the chicken with the masala. 
• Add the chicken stark and keep on stirring. 
• When the chicken is almost over, that is, the chicken is dried up add the, dhania and jeera powder crushed methi and mix for few minutes and put off. 
• Garnish with some chopped coriander leaves.