Heat 2-3 tbsp oil in a pan

Add in 1 cup finely chopped onion

Saute until Onions are soft and translucent

Add green chilies and ginger garlic paste. Saute until raw aroma disappears

Meanwhile in a bowl, add 1/2 cup whisked yogurt

Reduce the heat to low and add the yogurt mixture to pan and mix well

Add salt and mix well

Add 1/2 kg cleaned curry cut chicken and mix well

Over high heat, cook for 3-4 minutes

Cover and cook over low medium heat for 15-20 minutes stirring occasionally

Add in Methi leaves and mix well

Cook uncovered for 10 minutes stirring occasionally

Add lemon juice and mix well. Switch off

Serve hot with Roti or pulao