Methi Malai Chicken
A rich and creamy North Indian chicken curry featuring fresh fenugreek leaves (methi) and a delicate blend of aromatic spices in a luscious cream sauce. This dish balances the slightly bitter notes of methi with the smoothness of malai for a decadent meal.
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Ingredients
- 600 gramsChicken (bone-in or boneless)
- 1 cupFresh fenugreek leaves (methi)
washed and chopped
- 1 cupHeavy cream
- 1 mediumOnion
finely chopped
- 2 piecesGreen chilies
slit lengthwise
- 1 ½ tablespoonsGinger-garlic paste
- 10 piecesCashew nuts
- 0 ½ cupMilk
- 3 tablespoonsOil or ghee
- 1 tablespoonButter
- 1 teaspoonCumin seeds
- 1 ½ teaspoonsCoriander powder
- 0 ½ teaspoonTurmeric powder
- 0 ½ teaspoonRed chili powder
- 1 teaspoonGaram masala
- 1 teaspoonSalt
- 0 ½ cupWater
Instructions
Heat oil and butter in a heavy-bottomed pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds.
Add finely chopped onions and green chilies. Sauté until onions turn golden brown, about 7-8 minutes.
Add ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
In a blender, soak cashew nuts in warm milk for 10 minutes, then blend into a smooth paste. Add this paste to the pan and cook for 2 minutes while stirring.
Add chopped fenugreek leaves (methi) to the pan. Cook for 3-4 minutes until they wilt and reduce slightly.
Add coriander powder, turmeric powder, red chili powder, and salt. Stir well and cook spices for 2 minutes.
Add the chicken pieces and stir to coat them well with the masala. Cook on medium heat for 5 minutes, stirring occasionally.
Add water, cover, and simmer on low heat for 15 minutes or until the chicken is cooked through and tender.
Stir in the heavy cream and garam masala. Cook uncovered for another 5 minutes on low heat until the gravy thickens to your desired consistency.
Adjust salt and spices to taste. Turn off the heat and let the dish rest for 5 minutes before serving.
