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:
6 servings per container
- Amount Per ServingCalories738
- % Daily Value *
- Total Fat
- Saturated Fat 5.9g 30%
- Cholesterol 209mg 70%
- Sodium 577mg 25%
- Potassium 1330mg 38%
- Total Carbohydrate
- Dietary Fiber 20.2g 81%
- Sugars 1.8g
- Protein 80.9g 162%
- Calcium 21%
- Iron 68%
- Vitamin D 26%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.