Murgh Methi Malai is a mughlai cuisine dish which is rich, dense and very flavorful. The use of methi (fenugreek) leaves is very common in my house. Usually we make methi sabzi, methi dal or methi thepla which are all vegetarian dishes. Today’s recipe is the first time I tried a non-vegetarian methi dish which turned out really delicious. Fresh methi leaves sauteed with chicken in aromatic thick creamy gravy with just a hint of lemon.
Cooking time: 45 mins
3 chicken breast halves, boneless and skinless
1 tsp ginger paste
1 tsp garlic paste
2 onions, medium sized, finely chopped
2 tbsp cream
1 cup cashew nuts, sliced and soaked for 45 mins
½ tsp red chili powder, or adjust as per spice tolerance
½ tsp turmeric powder
1½ tsp salt, or adjust as per taste
Oil, for shallow frying
2 cardamoms (elaichi), large size
1 inch stick cinnamon (dalchini)
2 green chilies, chopped
½ tsp cumin seeds (jeera)
2 cups fenugreek (methi) leaves, chopped
dried fenugreek (kasoori methi), for added flavor
Lemon juice, for added flavor
1. Soak coarsely chopped cashews in warm water for about 45 minutes. Drain and add it to a blender. Grind by adding 2 to 3 tbsp of water, or as needed to make a smooth fine paste.
2. Cut chicken into medium sized cubes and add it to a mixing bowl. Add to it ginger paste, garlic paste, 1 finely chopped onion, cream, red chili powder, turmeric powder and salt. Mix everything together.
3. Heat oil in a pan on medium heat, add marinated chicken and fry on low flame for 6 – 8 mins.
4. Add 1 cup of water and cook on medium heat till about ¾ cup of the water dries up and the chicken is tender.
5. In another frying pan, heat oil on medium flame. Add cardamoms, cinnamon, green chilies, cumin seeds and the remaining 1 onion. Fry till the onion softens well.
6. Add chopped methi (fenugreek leaves) and fry for 3 minutes on low flame.
7. Remove it from heat and add it to the cooked chicken pan and mix everything well. Add the cashew nut paste and mix.
8. Simmer together on low heat till the aroma of the methi (fenugreek leaves) comes through and the gravy thickens.
Sprinkle kasoori methi (dried fenugreek leaves), drizzle lemon juice over the dish and serve hot with roti or naan or steamed rice.
spoonful O’ tips
1. Yogurt can be used instead of cream.
2. If you do not like the bitter taste of methi, then sprinkle salt over the methi, gently mix and set aside until it leaves moisture. Once the methi release the moisture, squeeze out the leaves and then chop them.
3. Replace murgh with mutton and the same recipe can be used for making Mutton Methi Malai.