Once the oil is hot, add cloves, cardamom and peppercorns.
Fry for a few seconds.
Add onion and fry till translucent.
Add ginger garlic paste and green chilies and fry till onion turns golden brown.
Now add chicken and fry on high heat for 4-5 minutes.
Whisk yogurt, maida, coriander powder, turmeric powder, red chilli powder, cumin powder and garam masala powder in a bowl.
Add the yogurt mixture and salt in the pan.
Cover and cook the chicken on low heat for 25-30 minutes.
Add little water if required fenugreek leaves and cook uncovered for another 10 minutes.
Add lemon juice and mix well.
Serve hot with chapati or naan.
This recipe requires fresh Methi. Dried fenugreek or Kasuri methi will not give the same taste as fresh methi. But incase fresh methi is not available, you can make do with kasuri methi.Use only 2-3 tbsp of Kasuri Methi in place of fresh methi. Kasuri Methi has much concentrated aroma and a little goes a long way.Add the chicken before adding any kind of souring agent like curd or tomato. It will help the chicken cook well and become tender and not rubbery.Add a little maida in the yogurt (Dahi). It will not let the yogurt separate.Add a little cream or fresh malai once the curry is done to make rich and creamy version.You can also add milk in place of water if you want a rich creamy curry.If adding milk and cream, add some honey at the end to balance the taste.