Heat oil in a large pan. Add cloves and cardamoms. Saute.
After half a minute, stir in onions, garlic, ginger and green chillies.
Allow onions to soften.
Add 1/2 cup water and bring to a boil. Allow it to reduce by half before adding methi leaves.
Pour in 1/4 cup water and cook until ingredients colour.
Add chicken, yogurt, chilli powder and turmeric.
Season with salt and pour in remaining water.
Simmer until chicken is tender.
Add half the cream, transfer on to a serving dish and garnish with the rest of the cream and serve hot.
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Key Ingredients: chicken, cloves, cardamom, dried fenugreek leaves, cream, turmeric