Simply rub some oil, ginger garlic paste, coriander powder, turmeric and chilly powder on chicken. Place it inside a hot pan. Two mins and then turn it over. Another two minutes and again turn it over but now reduce the heat and cover the pan. Let it cook for 10 mins like this. Open and add two large tomatoes. Season with salt and cook covered for another 5 mins. Now when you open the pan there will be a little moisture at its base.
Use it deglaze the pan and get the heat to high. Add Methi leaves. The amount of water in the pan will increase a lot. Continue to cook on high heat while stirring. We don’t want to boil the methi leaves. Instead we want to get them to cook without losing the texture.
Once the methi looks safe. Cover the pan and cook for about 4-5 mins on low heat. This way it will get cooked completely and not lose its color.
Open and use high heat to thicken the dish.
Serve hot. Goes best with Caulflower fried rice to be a super keto lunch.