Methi Chicken Recipe Methi Malai Chicken Murgh Methi Malai

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. I like to have some variation in chicken dishes so that it doesn’t get mundane and boring. As I’ve mentioned before I love fenugreek and the distinct and bitter flavor it lends to any dish. It does have a unique flavor that cannot be missed.

HOW TO MAKE METHI CHICKEN CURRY?

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 chilli, 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. Again this is not your everyday chicken curry, considering how calorie rich this is, make sure you reserve it for some special occasion or a party 🙂 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!

ENJOYED THIS FENUGREEK CHICKEN RECIPE | METHI MALAI CHICKEN? THEN YOU MAY ALSO LIKE THESE CHICKEN CURRIES

Butter Chicken Dahi Chicken

YOU MAY ALSO ENJOY THESE METHI RECIPES

Egg methi bhurji (scrambled eggs with fenugreek leaves) Aloo methi Methi matar malai paneer

STEP BY STEP INSTRUCTIONS TO MAKE METHI MALAI CHICKEN | METHI MURGH

1.Wash and pat dry the chicken well. Cut it into 2-inch pieces and transfer to a large bowl. Add yogurt, red chilli, Kashmiri chilli powder, turmeric, cumin- coriander, crushed kasuri methi, garam masala, 1/2 tablespoon ginger garlic paste, along with salt and 1 tablespoon oil. Mix it well and marinate the chicken for at least 30 minutes or even overnight.

2.In a heavy bottom pan, heat oil on medium heat, add the whole garam masala, Sauté until fragrant.

3.Add chopped onions, Sauté on medium until the onions are golden.

4.Add ginger garlic paste and slit green chilies, Sauté until aromatic.

5.Add the methi leaves, cook on medium heat stirring well until the leaves are wilted.

6.Next add marinated chicken along with all the marinade to the masala. Increase the heat to high, toss the chicken with the onions. Cook for about 5 minutes.

7.Reduce the heat, cover the pan, and let it simmer, stirring occasionally until the chicken is almost cooked through. The chicken will release some water, in case you find it is dry and sticking to the pan, add some hot water and mix well.

8.Add the cashew nut paste, mix well, cover and cook another 2-3 minutes on medium heat.

9.The oil will float on top once the chicken is cooked through. Add cream, mix well and simmer for 2 more minutes, check for seasonings, adjust with salt if required. Serve hot with pulav/rice or any other flatbread.

NOTE

I would love to hear from you if you try this recipe! I’d appreciate it if you could rate and leave a review below in comments, as it helps others know the recipe better too. You can also share your feedback and suggestions at [email protected]. Thanks so much 🙂