Methi Malai Chicken is a creamy, easy to cook Chicken curry with seasonal and one of the most healthy greens Methi leaves. The taste of the curry has so many textures in it, and the aroma comes out from the dish is inviting enough to dip endless pieces of tandoori roti in the creamy, flavourful gravy. Enjoy cooking and feeding this Chicken Curry to your family in the winter when methi leaves are in a bounty. 🙂
Ingredients
- Chicken- 500g
- Onion- 3 medium sized (thinly sliced)
- Yogurt- 150g
- Black pepper powder- 1/2 tsp
- Ginger-Garlic paste- 2 tbsp
- Coriander Powder- 1 tsp
- Kashmiri Mirch Powder- 3/4 tsp
- Bay leaf- 2
- Whole dry red chilli- 1 (halved)
- Coriander seeds- 1/2 tsp
- Black peppercorn- ½ tsp (roughly crushed)
- Cinnamon- 1″ (two pieces)
- Green cardamoms- 4 (roughly crushed)
- Cloves- 3
- Fenugreek leaves/Methi- 2 cup (chopped and washed)
- Salt
- Mustard oil/Vegetable oil- 1/4 cup
- Slitted green chillies- 5-6 (adjust as per your tolerance)
- Fresh cream/Malai- 100g (I used Amul’s fresh cream)
Method
Marinate the freshly washed chicken pieces with yogurt, black pepper powder and ginger-garlic paste. Keep aside for 1 hour.
Heat oil in a deep frying pan/kadai. Temper with dry red chilli, coriander seeds, crushed black peppercorn, cinnamon, green cardamoms, cloves and bay leaves. Add the sliced onions and sauté until they turn light brown in color. Next, add the coriander Powder, kashmiri mirch powder and green chillies. Mix and stir for less than a minute. Add the marinated chicken pieces, mix well with the masala, cover and cook on medium heat. Keep stirring in between. When the chicken is half cooked add the methi leaves and salt. Mix well, cover and cook until the chicken and leaves are done. If the curry is drying up too much, you can add 1/2 of hot water at this stage. Thy curry shouldn’t be runny, so, add water accordingly. Add cream, mix well, cook on low heat for 2-3 minutes more. Remove from the heat.
Serve hot with naan, tandoori roti, pulao or paratha.
