For marinating the chicken:

Firstly, take chicken pieces in a bowl.

Next, add the lemon juice, red chilli powder, salt and ginger-garlic paste. Smear them with bare hands.

Now set this marinated chicken aside for 20 minutes.

For the gravy:

To begin with, take the curd in a bowl, add the red chilli powder, salt and coriander powder. Subsequently, give all this a good whisk.

Now, in a pan of hot oil, add the sliced onion and sauté till golden brown. Grind it to a paste in the blender.

Then, in the same pan, add some oil and pan-fry the marinated chicken until it is nicely roasted and golden brown. Remove and set aside.

Consequently, put the bay leaf, green cardamom and cinnamon in a hot oil pan and sauté till the aroma floats.

Next, add the ginger-garlic paste, sauté some more and toss in the chopped tomato, Kasuri methi and the prepared curd mix.

Give it a quick mix and add the onion paste. Mix thoroughly till you get a thick gravy.

Following this, throw in the fried chicken and sauté in the gravy till the pieces are entirely coated.

Later, add the green chilli and water, mix well.

Now, crush the Kasuri methi between your palms and scatter it over the chicken. Cover the pan and let it simmer for a while.

Remove the lid when the excess water has evaporated.

Finally, give it a nice toss and transfer to a serving bowl.

Serve Methi Chicken Masala Recipe, hot with roti, paratha or rice.