Methi Malai Murg with Fenugreek Leaves

Name: Methi Malai Murg with Fenugreek Leaves
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 500g chicken; 1/2 cup plain yogurt; 1 tablespoon ginger-garlic paste; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; Salt; 2 tablespoons oil; 1 large onion; 2 green chilies; 1 cup fresh methi (fenugreek) leaves; 1 teaspoon cumin seeds; 2 tablespoons cashew nuts; 1 cup heavy cream; 1 teaspoon garam masala; 1/2 teaspoon sugar; Salt

Creamy Chicken Curry with Aromatic Fenugreek

A luscious Indian chicken dish cooked in a rich, creamy gravy, infused with the subtle bitterness of fresh fenugreek leaves.

1 h 30 min
4
Intermediate

Ingredients

For the Marinated Chicken

500g chicken

cut into medium pieces

1/2 cup plain yogurt

whisked

1 tablespoon ginger-garlic paste

1 teaspoon turmeric powder

1 teaspoon red chili powder

Salt

to taste

For the Curry Base

2 tablespoons oil

1 large onion

finely sliced

2 green chilies

slit lengthwise

1 cup fresh methi (fenugreek) leaves

washed and chopped

1 teaspoon cumin seeds

2 tablespoons cashew nuts

ground to paste

For the Creamy Sauce

1 cup heavy cream

1 teaspoon garam masala

1/2 teaspoon sugar

Salt

to taste

Preparation

Marinating the Chicken

Combine ingredients

Combine the chicken pieces with yogurt, ginger-garlic paste, turmeric, chili powder, and salt.

Mix well

Mix well to coat all the chicken pieces evenly.

Refrigerate

Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Preparing the Curry Base

Heat oil and cumin

In a large pan, heat oil and add cumin seeds. Allow them to splutter.

Sauté onions

Add sliced onions and sauté until golden brown.

Cook methi and chilies

Stir in the chopped methi leaves and green chilies, cooking until the leaves wilt.

Avoid burning the onions for a smooth curry base. Pro Tip: Blanch methi leaves briefly to reduce bitterness if desired.

Cooking Process

Sautéing the Chicken

Add the marinated chicken to the sautéed onions and methi. Cook until the chicken is browned.

Building Flavors

Stir in the cashew paste and continue cooking until the oil starts separating from the mixture.

Finishing Touches

Pour in the heavy cream, sprinkle garam masala, and adjust salt and sugar. Let it simmer on low until the chicken is fully cooked and tender.

Plating & Serving