Methi Malai Murg with Fenugreek Leaves
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
For the Curry Base
For the Creamy Sauce
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
Methi Malai Murg with Fenugreek Leaves
Methi Malai Murg with Fenugreek Leaves
Plating & Serving
Serve the Methi Malai Murg in a deep bowl, garnished with fresh methi leaves and accompanied by warm roti or steamed basmati rice.