Pluck the methi leaves only and not the stems or stalks. Rinse the leaves well a few times in ample amount of water. Drain them completely and set aside.

Rinse onions, tomatoes and green chili. Chop them finely and set aside.

Deseed tomatoes and fine chop or puree them. Once the methi leaves are drained measure 1½ to 2 cups and chop them roughly.

Heat oil in a pot. Add bay leaf, cinnamon, cloves and cardamoms.

When they begin to sizzle, add chopped onions and green chili. Saute until the onions turn golden.

Add ginger garlic paste & saute until a nice aroma comes out, for about 50 to 60 seconds.

Lower the flame and stir in the chilli powder and turmeric.

Quickly add chicken and stir fry for 3 to 4 mins. Cover and cook the chicken on a medium flame for about 3 to 4 mins or until tender.

Meanwhile whisk the chilled curd with a fork until smooth. Keep it ready.

Then add tomatoes, salt and curd. Cover and simmer the chicken on a low heat until the tomatoes dissolve completely.

Sprinkle garam masala and fennel powder if using. Then add the chopped methi leaves & mix well.

Cover and simmer until the methi leaves wilt completely. It just takes a few minutes for the leaves to get cooked.

Sprinkle kasuri methi and pepper powder. Transfer methi chicken to a serving bowl. Garnish with coriander leaves or cream (optional).