Methi malai chicken is a delicious Mughlai dish made with fresh methi leaves and chicken simmered in a rich, creamy gravy. The earthy, and bitter taste of the methi leaves complements the chicken well. The cream helps to balance the bitterness, giving the dish its rich flavour and taste.
How To Make Methi Malai Chicken?
Chicken pieces are marinated in yoghurt, turmeric, red chilli powder, cumin powder, coriander powder, kasuri methi, and ginger-garlic paste. Marinating the chicken overnight is a good idea as it’s easy to put together the next day. The chicken is then cooked with sauteed onions, whole spices, cashew nut paste, ginger-garlic paste, and cream. This delicious methi malai chicken is best served with rice or roti.
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To cook this creamy methi malai chicken recipe, try our Licious Chicken Curry Cut. It includes bone-in and boneless cuts from various parts of the chicken such as legs, breast quarters and two wings without the tip. The meat has a juicy flavour and turns tender when cooked.
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Methi Malai Chicken | Murgh Methi Malai | Chicken Methi | Delicious Methi Chicken Curry | Methi Malai chicken recipe (step by step)
Ingredients
- INGREDIENTS
- 625 grams Chicken Curry Cut
- 1 cup Yoghurt
- tsp ¼turmeric powder
- 1 tsp red chilli powder
- tsp ½cumin powder
- 1 tsp Kashmiri chilli powder or paprika
- 1 tbsp coriander powder
- 1 tsp Garam masala powder
- tbsp ½dry Kasuri methi
- 2 cups chopped onions
- 11/2 tbsp ginger garlic paste
- 1 bay leaf
- 1- inch Cinnamon
- 2 Black Cardamoms
- 4 to 5 green cardamoms
- 4 cloves
- 3 cups chopped methi leaves fenugreek
- 8 to 10 cashew nuts soaked and ground to a paste
- 2 to 3 green chillies
- cup ½malai heavy cream
- Salt - to taste
- 4 tbsp ghee
- 1 tbsp oil
Instructions
- INSTRUCTIONS
- In a bowl, add chicken curry cut, yoghurt, Kashmiri chilli powder, cumin powder, coriander powder, turmeric powder, crushed kasuri methi, ½ tbsp ginger-garlic paste, garam masala, 1 tbsp oil, and salt. Mix all the ingredients well and marinate the chicken for about 30 minutes or overnight.
- In a deep pot, heat oil and ghee on medium heat. Add the bay leaf, cinnamon, green and black cardamoms, and 4 cloves. Sauté until fragrant.
- Add the chopped onions, and sauté until soft and golden.
- Add the green chillies, and the ginger-garlic paste. Sauté well until aromatic.
- Add the methi leaves. Cook until the leaves are dark and wilted.
- Next, add the marinated chicken pieces along with any leftover marinade. On high heat, mix the pieces with the onions, and cook for about five minutes.
- Reduce the heat, and cover the pan. Let the pieces cook until almost done. At this point, the chicken will release water. If you find it dry, add some hot water to the pot and mix well.
- Add the cashew nut paste, and mix. Cover the pot and cook again for about two to three minutes.
- Once the oil floats on the top, add the cream and mix. Simmer for another two minutes. Check for salt and adjust if needed. Serve hot with rice or roti.
Recipe Notes
Order our Chicken Curry Cut from our website to cook this scrumptious chicken methi malai recipe. Be sure to take a few pictures for Instagram and tag us using #MadeWithLicious for a chance to win Licious Cash. Enjoy!