Methi Malai Murg with Fenugreek Leaves
A luscious Indian chicken dish cooked in a rich, creamy gravy, infused with the subtle bitterness of fresh fenugreek leaves.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Combine ingredients
Combine the chicken pieces with yogurt, ginger-garlic paste, turmeric, chili powder, and salt.
- 2
Mix well
Mix well to coat all the chicken pieces evenly.
- 3
Refrigerate
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Preparing the Curry Base
- 1
Heat oil and cumin
In a large pan, heat oil and add cumin seeds. Allow them to splutter.
- 2
Sauté onions
Add sliced onions and sauté until golden brown.
- 3
Cook methi and chilies
Stir in the chopped methi leaves and green chilies, cooking until the leaves wilt.
Tip: Avoid burning the onions for a smooth curry base. Pro Tip: Blanch methi leaves briefly to reduce bitterness if desired.
How to Make Methi Malai Murg with Fenugreek Leaves
Total time: 2 h · Yields 4 servings
- 1
Sautéing the Chicken
Add the marinated chicken to the sautéed onions and methi. Cook until the chicken is browned.
- 2
Building Flavors
Stir in the cashew paste and continue cooking until the oil starts separating from the mixture.
- 3
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.
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