Chicken Methi Malai Recipe

Chicken Methi Malai Recipe (NON-VEG RECIPE)

Murgh stands for ‘chicken’, methi is ‘fenugreek ‘ and malai is ‘cream’.  The earthy, bitter taste of fenugreek greens complements the chicken exceptionally well. The addition of cream further mellows down the bitterness thereby adding to the rich quotient of this dish.

To make this decadent methi chicken recipe with fresh methi, you start off by marinating the chicken. The methi chicken marinade consists of yogurt and basic Indian spices like red chili, turmeric, cumin-coriander, ginger garlic paste, and kasoori methi. Marinating the chicken overnight makes this dish a breeze to put together for lunch the next day.

The marinated chicken is then cooked along with some whole spices, sauteed onions, ginger-garlic, cashew nut paste, and some cream to finish it off. Pretty simple! You can skip the cream for a simple methi chicken.

Methi leaves are in abundance during the winters, and this is the perfect season to enjoy this dish! So next time you plan on making chicken curry, try this easy curry recipe! I’m sure you will enjoy it as much as we do!

Ingredients:

• 1 kilograms chicken

• 2 1/2 tablespoon ginger paste

• 3 onion

• 1 tablespoon garam masala powder

• 1/2 cup vegetable oil

• powdered turmeric as required

• 2 tablespoon fresh cream

• 1 1/2 cup yogurt (curd)

• 2 1/2 gm garlic paste

• 4 tablespoon fenugreek leaves ( methi)

• 1/2 tablespoon coriander powder

• black pepper as required

• 2 green chili

• 15 coriander leaves

Recipe:

• Step 1

  Start by marinating the chicken pieces in a bowl filled with curd, ginger paste, garlic paste, turmeric powder, and salt. Mix well and set aside for some time. Meanwhile, place a deep bottomed pan over medium flame and pour oil in it. Once the oil is hot enough, saute garam masala powder along with chopped onions and sliced green chilies in it. This may take around 2-3 minutes.

• Step 2

  Now, sprinkle dry fenugreek leaves over this mixture and cook for another 5 minutes over medium flame. After 5 minutes, season it with coriander powder and add marinated chicken pieces. Cook it on full flame for 10-12 minutes. Once the chicken appears cooked, season it with garam masala powder and black pepper powder.

• Step 3

  Bring the flame to low and pour fresh cream along with coriander leaves over the chicken. Cover the pan using a lid and boil for a minimum of 5 minutes. After 5 minutes remove the lid and turn off the flame. Your chicken methi malai is now ready. Transfer it to a serving bowl and serve hot.