Methi Chicken | Methi Malai Chicken | Murgh Methi Malai | Methi Chicken Gravy Recipe | Methi Chicken Recipe
Ingredients for Methi Chicken:
– Chicken, small curry cut pieces with bones -500 gm
Marinate chicken with:
– Salt- 1 tsp
– Turmeric powder-1/2 tsp
– Red Chilli Powder- 1 tsp
Onion-tomato-chilli paste-
– Onion, medium sized sliced & lightly fried- 2 medium
– Tomato- 2 small
– Green chillies- 2 small
– Curd/yogurt- 2 tbsp
– Cashew nut paste- 12 cashews
– Ginger garlic paste- 2 tsp
– Methi/Fenugreek leaves- 2 cups, approx 50 gms leaves picked (To be pan fried & set aside)
– Turmeric powder- 1/4 tsp
– Red Chilli powder- 1/2 tsp
– Coriander powder- 1 tsp
– Cumin powder- 1/2 tsp
– Garam masala powder- 1/2 tsp
– Oil- 1 tbsp for frying onions/methi leaves & 3 tbsp
– Salt for seasoning
Preparation:
– Wash, drain & marinate the chicken with salt, turmeric powder and red chilli powder. Set aside for 30 mins.
– Pick the Methi/Fenugreek leaves (about 2 cups or 50 gms leaves), wash few times and drain the water.
– Slice the onions, cut the tomatoes into quarters and the green chillies to halves.
– Make a paste of the cashew nuts.
– Take a pan, heat a tablespoon of oil and add the onions. Fry on medium heat for 3-4 mins till translucent. Take out, drain the oil well and set aside to cool.
– In the oil left off in the pan, add the washed and drained Methi leaves and fry on medium heat till the Methi is cooked but still retains some colour.
– To make the onion-tomato-chilli paste, take a blender and add the lightly fried onion, quartered tomatoes, green chillies and 2 tbsp of yogurt. Blend to a rough paste.
Process:
– Heat oil in a pan or kadai and add the ginger garlic paste. Fry on low heat for 2 mins.
– Add the tomato-onion-chilli paste, mix and fry on medium heat for 2-3 mins till oil separates.
– Reduce the heat to low and add all the spice powders other than garam masala powder. Mix well and cook for 5 mins on low heat till oil separates.
– Now add the marinated chicken, mix everything well and fry on high heat for 2-3 mins.
– Add the garam masala powder, mix and fry/bhuno on medium heat for around 10 mins.
– Add the cashew paste and the fried Methi leaves and mix everything well. Cook on low heat for around 5 mins till oil separates.
– Add 1/2 cup water, mix well and cook covered on low heat for around 15 mins.
– Serve hot with roti or rice
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