Wash and clean the chicken well. Remove all the water from it and then marinate the chicken with yoghurt.
Add salt, red chilli powder, coriander powder and turmeric into it.
Mix well together so that the chicken blends well with the spices, cover it, and let this sit for atleast half an hour.
Chop the methi leaves finely.
Mix well on a high flame and let it come to a boil.
Once it starts boiling lower the flame and keep it covered for 10 to 15 minutes stirring occasionally making sure its not sticking on the bottom or burning. If it is, you can very little water, (normally it should not stick to the bottom since the yoghurt and chicken give out its own water) mix and cover again on low flame and cook till the chicken is tender.
Now you can add finely chopped tomatoes or the ready tomato puree.
Add 1-2 glasses of water depending on how thick you like your gravy to be. If you want to have it with rice you can add more water and if you are going to have it with Indian bread then use less water. Also depends on how your family likes it, thick or thin.
As you can see, I have used more water to get a thinner gravy.
Add the garam masala. Mix well.
Add the kitchen king masala and mix again.
The color of the gravy becomes a nice reddish brown once we add the garam masala and the kitchen king masala. They are easily available in all Indian stores.
The chicken should be tender and potato soft. Pierce a knife through the potato to see if it has cooked. Finally garnish the curry with freshly chopped coriander.
**Instead of methi (fenugreek leaves) you can also use chopped spinach. Its a nice way of adding some green and leafy veggy into the curry. It tastes yummy and is a healthy option for kids who are not too fond of veggies.
I cook with wine, sometimes I even add it to the food.
W. C. Fields