CHICKEN METHI MALAI (CHICKEN WITH FENUGREEK IN CREAMY GRAVY)

Recipe for Chicken Methi Malai

This curry can be prepared on any occasion, be it special or regular. I like this dish because of its nutritional value for my family members. It is a nice way to camouflage the methi and milk for kids who are not fond of it. I am sure whoever tries this dish will definitely agree with me.

Chicken is a good source of low fat protein where as fenugreek (methi) is good for our heart health, boosts our immune system to fight against various infections.

Not only with kids point of view, this chicken curry is a very good dish to be added to the menu of those special dinner parties that you may host.

This is my own recipe, inspired from various north Indian dishes.

Ingredients

• Chicken – 800 gms (medium pieces),          
• Onions – 2 cups (thinly sliced),
• Tomatoes – 1 cup (thinly sliced),
• Ginger paste – 3 tsp,
• Garlic paste – 3 tsp,
• Red chilly powder – 2 tsp,
• Turmeric powder – ½ tsp,
• Coriander powder – 2 tsp,
• Garam masala powder – 1 tsp (Ground all spice),
• Greeen chillies – 6 nos ( finely chopped),
• Methi (fenugreek) leaves – 2 cups (roughly chopped),        
• Full fat Milk – 300ml,
• Oil – ½ cup,
• Ghee – 2 tbsp ,
• Salt to taste,
• Green  chillies for garnishing.

Method

Heat the ghee in a thick bottomed Kadhai, Add oil to it.

Add ginger and garlic paste. Sauté for one minute and add the slice onions. Saute till the onion become slightly golden.

Add the turmeric, coriander, red chilli and garam masala powder and mix well.

Add the washed and cleaned chicken pieces and sauté for 2 minutes on high heat.

At this stage add the sliced tomatoes, green chillies and salt. Mix well. Cover with lid and let it cook further for 8 to 10 minutes on low heat.

Remove the lid and add the Methi (fenugreek) leaves and mix well.

After a minute add the milk and let it simmer on medium heat for another 2 to 3 minutes.

Garnish with green chillies and serve with paratha or tandoori roti.

Tips

• Fenugreek (methi) leaves should be fresh and avoid use much of its stems. These leaves should be teared with hand and avoid using knife for the same.
• Once the fenugreek (methi) leaves are added avoid over boiling the curry as it may result in bitter taste.