Methi Murgh Malai

Creamy, savory, and delicious. Methi murgh malai is the perfect chicken dish.

I know everyone thinks that all Indian people eat is curry, but sadly it’s just not true. Partly because curry means gravy. But it’s too early to start on a rant..or perhaps too late. Either way, we shall not rant. Only talk about the joys of a perfect cream based gravy like the one in methi murgh malai.

The difficult thing about blogging is that there’s this expectation that you’re supposed to have these magnificent tales about the dish, the smells, and the passion and/or sentiment that they’re supposed to invoke. When in reality, it’s often just trite dribble about someone’s dog, cat, bird, and grandmother, followed by a significant amount of garbage. So why not just plug away to the details of relevance, I say. Or perhaps, tell a story of wild intrigue that has nothing to do with the dish at all. The only problem with that is that it would have to be some sort of pick your own adventure because no one looks at recipes sequentially. Well, I suppose, I have some things to consider and ponder ahead of me.

Now, on to the methi murgh malai. It’s easy enough to make, just follow the recipe and don’t get too crazy. You can use bone-in or deboned chicken for this recipe, but I really don’t recommend chicken with skin.

Looking for another chicken recipe? Try these:

Methi Murgh Malai

Course: MainCuisine: PunjabiDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Marinade:

• 1 tsp salt

• 1 tsp chili powder

• 1/2 tsp turmeric

• 1 tsp Punjabi garam masala

• 2 tbsp dried kasoori methi, crumbled

• 2 chilies, minced

• 6 cloves garlic

• 2 tbsp ginger

• 1 cup yogurt, whisked

• 1 fryer, skinned and cut into pieces

• For Curry:

• 1/4 cup canola oil

• 4 pods cardamom

• 1 stick cinnamon

• 5 cloves

• 2 dried red chilies

• 6 peppercorns

• 2 small onions, minced

• 1 cup pureed tomatoes (approximately 4 tomatoes)

• 1 tsp chili powder

• 1 tbsp coriander seeds, powdered

• 1 tbsp cumin powder

• 1/4 cup dried kasoori methi, crumbled

• 1/2 cup heavy whipping cream

Equipment/Specialty Items

• Green CardamomGreen Cardamom
• Cinnamon SticksCinnamon Sticks
• ClovesCloves
• Coriander SeedsCoriander Seeds
• Cumin SeedsCumin Seeds
• Kasoori MethiKasoori Methi

Directions

• Marinate:
• In a large mixing bowl, combine salt, chili powder, turmeric, garam masala, methi, chilis, garlic, and ginger.
• Stir in yogurt.
• Add in chicken and coat evenly. Cover and refrigerate for 4 hrs (up to overnight).
• Curry:
• In a large pot, heat oil.
• Sauté cardamom, cinnamon, cloves, dried chilies, and peppercorns for 2 minutes.
• Add in onions and sauté till golden brown. Approximately 10 minutes.
• Add in tomatoes and cook until you have a homogenous blend. Approximately 5 minutes.
• Add in chicken mixture and cook, cover and cook for 10 minutes. Stir to avoid sticking.
• Add in chili powder, coriander seeds, and cumin powder. Sauté for 1 minute.
• Stir in methi and heavy whipping cream. Cook till chicken is cooked through and you have a thick gravy. Approximately 20 minutes.

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