Methi Chicken (Chicken with Fenugreek leaves)

Usually methi chicken traditional dish uses some dried methi leaves(kasoori-methi). I love the pungent-bitter taste of the raw fenugreek leaves(methi), which is usually missing when used dried kasoori-methi powder. So I tried cooking the chicken with raw methi leaves, to capture the raw taste of methi with the taste of chicken. It was so yummy. At the same time I successfully cut on the oil used too. Here is my version of low fat methi-chicken. Enjoy.

Ingredients:
2 chicken breast fillets, cut into bite size pieces.
Handful methi leaves, chopped
2 tomatoes, pureed
1 onion chopped
2 green chillies chopped
4 tbsps low fat yogurt
1 bsp ginger-garlic paste
1 tsp cumin seeds
a spice emulsion created by mixing 1 tsp each of cumin powder, corriander powder and turmeric powder in 2 tbsps water.
spray oil

Method:
1. Heat a pan. Add a nozzle of spray oil and when heated add the chopped onions and chopped green chillies.
2.When onions are slightly cooked, add a tsp of plain yogurt.fry for 30 seconds in low heat, and turn the heat off, let cool.
3.Once cool, gring this onion-yogurt mixture into a paste and set aside.
4.Once again heat the pan, and spray a noozle of spray oil, when heated add the cumin seeds.Add ginger garlic paste.
5.Once cumin seeds are browned,and ginger-garlic leaves nice aroma add the raw chicken,add the spice emulsion, sprinkle over the garam masala and fry until chicken is sealed and lightly cooked.
6.Add the chopped methi leaves and salt and the pureed tomato.Cook covered, until methi leaves are cooked, and wilted.
7.Add just a tiny amount of well beaten yogurt and water if you want a light gravy. Simmer till the chicken is cooked.