Wash chicken and marinate it with 1/2 teaspoon garlic, 1/2 teaspoon ginger paste, salt, turmeric powder, Kashmiri chili powder, coriander powder, all spices powder and curd. Keep aside for an hour
Heat oil in wok and add Cinnamon, bay leaf, black pepper, clove, green cardamom let them crackle.
Add onion and sauté till it transparent. Add green chili and remaining ginger garlic paste and sauté for minutes on high flame.
Add marinated chicken and water in wok n mix well, cover the lid and cook it for 20 minutes on low flame, sauté twice in between.
Open lid and you will see the oil floating on all over masala, add baby fenugreek in chicken gravy mix and again cook it on low flame for 7minutes switch off flame and garnish coriander leaves.
Your Methi Murgh or Fenugreek Chicken is ready to eat.