Fenugreek Chicken (green Chicken)

Actually this is one of the tastiest and most uncommon dishes I have ever cooked. The lemon juice, fresh coriander and fenugreek leaves combine to make a tangy sauce, backed with

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   First, for the marinade, peel and grate the ginger and garlic. Combine them with the lemon juice and the salt and use the mixture to coat and cover the two chicken breasts in a non-metallic bowl. Cover, and leave for 30 minutes
   Roughly chop the coriander and fenugreek leaves, the tomato and the chilies and put them along with the tamarind paste, water and salt into a blender. Blend it into a smooth green paste. Keep aside.
   Put the oil in a wide bottom pan. Once hot, pour in the chicken breasts. It should spit spectacularly at this point. Keep stirring for 5 to 10 minutes, until it starts to take on a little colour.
   Next add the green paste. Cook for 5 minutes, stirring pretty regularly until the sauce loses some of its intense green colour and starts little bit dark.
   
   Add the yoghurt and stir until it is fully combined. Finally, turn it down as low as it will go and simmer and reduce for 15 minutes or so, stirring occasionally and checking it's not catching on the bottom of the pan. Cook until the sauce has thickened to the point of clinging to the meat and the chicken is cooked through.
   
   Garnishing with spring onion and a piece of tomato and serving with boiled rice.
   Add the yoghurt and stir until it is fully combined. Finally, turn it down as low as it will go and simmer and reduce for 15 minutes or so, stirring occasionally and checking it's not catching on the bottom of the pan. Cook until the sauce has thickened to the point of clinging to the meat and the chicken is cooked through.
   
   Garnishing with spring onion and a piece of tomato and serving with boiled rice.