Methi malai murg | How to make Methi malai murg

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BySreemoyee Bhattacharjee
Created on 13th Apr 2017
  • Methi malai murg, How to make Methi malai murg

About Methi malai murg

Chicken cooked with curd and fenugreek leaves, spices. A creamy yumyy chicken to go with rice or roti.

Methi malai murg is a delicious dish which is liked by the people of every age group. Methi malai murg by Sreemoyee Bhattacharjee is a step by step process which is best to understand for the beginners. Methi malai murg is a dish which comes from North Indian cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Methi malai murg takes 900 minute for the preparation and 40 minute for cooking. The aroma of this Methi malai murg make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Methi malai murg will be the best option for you. The flavor of Methi malai murg is unforgettable and you will enjoy each and every bite of this. Try this Methi malai murg at your weekends and impress your family and friends.

  • Prep Time15Hours
  • Cook Time40mins
  • Serves4People
Methi malai murg

Ingredients to make Methi malai murg

  • Chicken - 500 gm
  • Curd - 3 tbsp
  • Ginger garlic paste - 2 tsp
  • Coriander powder - 1 tsp
  • Pepper powder - 1/2 tsp
  • Chilly powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Kasuri methi - 3 tbsp
  • Fresh Cream - 1 tbsp
  • Coriander leaves (handful)
  • Chopped onion - 2
  • Cinnamon - 1
  • Elaichi - 2
  • Cloves - 2
  • Refined oil
  • Salt

How to make Methi malai murg

  1. Marinate the chicken with curd, powdered masalas, salt and ginger garlic paste for 30 minutes.
  2. Heat a kadhai with oil, once hot, add the elaichi, cloves and cardamom.
  3. Then add the chopped onions and saute till golden brown.
  4. Then add the marinated chicken and cook till half done.
  5. Then add the Kasuri methi and coriander leaves and cook further.
  6. Add the cream and stir. Add water for the gravy.
  7. Bring up-to boil, and cook till thick, check for salt and serve.

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