Name: Murgh methi malai recipe by Mehtab Sarwar at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: Boneless chicken cut into 1 inch cubes 500 grams; Fresh fenugreek leaves (methi), dried 1 tablespoon; Fresh cream 2 tablespoons; Fresh fenugreek leaves (methi) finely chopped ½ cup; Yogurt beaten ½ cup; Ginger-garlic-green chilli paste 2 tablespoons; Turmeric powder ¼ teaspoon; Salt to taste; Oil 3 tablespoons; Onions finely chopped 2 medium

ABOUT Murgh methi malai RECIPE

This is a recipe by my mother, a delicious chicken made with cream and fenugreek leaves, a perfect combination with naan for a dinner party occasion.

Ingredients Serving: 8

Boneless chicken cut into 1 inch cubes 500 grams
Fresh fenugreek leaves (methi), dried 1 tablespoon
Fresh cream 2 tablespoons
Fresh fenugreek leaves (methi) finely chopped ½ cup
Yogurt beaten ½ cup
Ginger-garlic-green chilli paste 2 tablespoons
Turmeric powder ¼ teaspoon
Salt to taste
Oil 3 tablespoons
Onions finely chopped 2 medium

Instructions

Mix chicken with dried fenugreek leaves, yogurt, ginger-garlic-green chilli paste, turmeric powder and salt in a large bowl and set aside in a refrigerator to marinate for ½ hour.
Heat a heavy bottomed wok with some oil. Add the chopped onion and saute until golden brown in color.
Then add the marinated chicken and saute. cook for few minutes with intermittent stirring.
Once the chicken is almost done, then add the chopped fresh fenugreek leaves and mix.
Once the leaves have wilted enough and the chicken is cooked, add little water for the gravy. Let this boil and thicken a bit, then add the cream.
Mix well and let this cook for few more minutes, check for seasoning and serve hot.

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