Methi malai chicken
A very flavorful chicken curry cooked in cream and methi/fenugreek leaves.
Servings 4 people
Ingredients
For marination
- 500 g chicken
- 8-10 cloves garlic (15g )
- 1 piece ginger (15g)
- 4 green chillies
- 1 cup curd/yogurt (200g)
- 1 tsp kasuri methi
- ½ tsp coriander powder
- ½ tsp pepper powder
- ¼ tsp cumin powder
- salt as needed
Rest of the ingredients
- 2 tbsp oil
- 1 piece cinnamon
- 1 cardamom
- 3 cloves
- 1 big onion
- 1 cup fresh methi leaves(20g)
- 2 tbsp cream
- water as needed
- salt as needed
Instructions
- Chop the chicken into medium-sized pieces, wash and keep aside.
- Grind the ginger, garlic, and green chillies with a bit of the curd.
- Marinate the chicken with the ground paste, the rest of the curd and everything else given under 'to marinate' for atleast 1 hour.
- Pick the methi leaves, thoroughly wash and keep them ready. Peel and chop the onions finely.
- In a pan take 2 tbsp of oil. Add the whole garam masala and then the finely chopped onions. Once it starts browning add the marinated chicken with the marination and saute for a few minutes. Add water as needed to let the chicken cook.
- Once the chicken is almost done, chop the methi leaves roughly and quickly add it to the gravy. Mix it up without breaking the chicken pieces and let cook till the leaves are done.
- Finally add the cream, simmer for a few minutes and turn off the stove.
- Serve the chicken curry with any flatbread like chapatis or naans. It goes well with rice too.