Methi Malai chicken – is a rustic, Indian-style curry with fresh methi leaves making it warm, comforting, and rather quick to whip up. Since it is a very rustic preparation, the prep is minimal, you don’t have to have the perfect cuts. And the ingredients too are fairly basic. Some people find the taste of methi leaves slightly bitter, but the quantity isn’t much. And the addition of cream doesn’t just add richness but also, brings it all together quite well.
The recipe comes together in about 40 minutes and is the perfect winter warmer, incorporating the local winter produce! So, very nutritious as well! Looking at more winter curries and recipes? Check these out –
Roasted bell pepper soup
Blue cheese, spinach and mushroom orzo
Cranberry chicken breast
Dates and chicken bake
Kerala chicken moilee
Ingredients for Methi malai chicken – for 2
- Curry curry cut – 450g
- Ghee – 2 tbsp
- Onion, chopped – 2, medium-sized
- Ginger and garlic, chopped – 1 tbsp
- Tomato, grated – 1, medium-sized
- Green chilli, slit – 1
- Salt – to taste
- Turmeric powder – 1 tsp
- Red chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Methi leaves, chopped – 150g (fenugreek leaves)
- Cream – 2/3 cup
- Fresh coriander – to garnish
Method
- Heat ghee in a kadhai, add the chopped onions, and saute for 2 minutes on medium heat. Add ginger and garlic, green chilli, and tomato. Mix well and cook for 5 minutes.
- Season with salt, turmeric, chilli powder, and coriander powder. Cook on medium heat for about 10 minutes until brown.
- Wash the chopped methi leaves thoroughly in a sieve. And add to the masala. Mix it well.
- Add the washed chicken pieces and cook on high for 5-8 minutes until the chicken turns opaque.
- Mix in the cream, add about 400ml water, and bring to a boil. Let the curry cook on low heat for about 25 minutes, occasionally stirring it together.
- Garnish with chopped coriander leaves and enjoy with a piping hot laccha parantha!