Methi Murgh Malai is a classic North Indian chicken dish featuring the distinct flavors of dried fenugreek leaves (Kasuri Methi) and fresh cream (Malai). This semi-dry preparation is a wonderful accompaniment to Indian breads like Paratha and Roti, or simply served with rice.
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- Debjani's Note
- A few more lines before the recipe? what say, readers? Do you mind?
- Methi Murgh Malai: a few details
- Here's how I cook Methi Murgh Malai at Debjanir Rannaghar:
- Recipe Card
- A few easy Chicken recipes from Debjanir Rannaghar
- Pairing Methi Malai Murg
- Have you tried the Methi Murgh Malai recipe from Debjanir Rannaghar!
- Here's the Methi Malai Murg recipe Pin for your Pinterest Board
Debjani's Note
I was torn about what to write next: the recipe for Methi Murgh Malai, or something completely different. Should I venture into areas where I feel awkward? Should I stop trying to make the blog better every day? And most importantly, should I just write whatever I feel like?
The dilemma lasted only a moment. I told myself to forget about irrelevant things and focus on what I enjoy and can do easily. I didn't start this blog for popularity. It's a place to keep my food stories, and I'll write what I think is best for it. I see Debjanir Rannaghar as my first child, and even Pasta knows that. If I don't judge Pasta, I shouldn't judge my blog either.
I've heard people say that no one reads recipes anymore. Some even claim that networking is the only thing that matters for a food blog, not good recipes. And I've even heard that recipe bloggers just write boring, repetitive recipes!
For the past ten years, I've been creating recipes simply because I love doing it. Writing about food is a true passion for me. Networking, whether online or in person, has never been my strong suit. Recently, however, I've been questioning everything I'm doing! Should I keep pursuing what I love, or should I stop?
A few more lines before the recipe? what say, readers? Do you mind?
I recently made Methi Murgh Malai for a gathering of family and friends, our Bijoya Sommiloni potluck. It was a wonderful evening filled with laughter and delicious food. I was in charge of one main course and one appetizer. I chose to make Pomfret fry as a starter, and the Methi Murgh Malai was my main dish.
I must admit, I was incredibly busy with work and short on time, which is why I picked these two recipes. They're both relatively simple to prepare, which was exactly what I needed.
A Punjabi neighbor shared this Methi Murgh Malai recipe with me when we lived in Gurgaon. She was an amazing cook and often gave me helpful, easy-to-follow recipes.
She has shared many recipes, including Besan ka Sheera, a time-honored and effective remedy for coughs and colds.
Methi Murgh Malai: a few details
The best part is, making Methi Murgh Malai is surprisingly simple. I marinated the chicken for eight hours in a blend of fresh cream, Kasuri Methi, black pepper powder, ginger, and garlic paste. After marinating, it only took about 30 minutes of cooking with just a few spices to bring it all together. The creamy richness combined with the unique taste of Kasuri Methi truly shines, so I avoid using too many other spices. You won't find any chili powder, turmeric, or other basic spices in this recipe.
Here's how I cook Methi Murgh Malai at Debjanir Rannaghar:
Recipe Card
Methi Murgh Malai
Methi Murgh Malai is a North Indian Chicken side dish prepared with Kasuri Methi and Malai aka fresh cream. This is a semi-dry chicken preparation and goes well with Indian Paratha, Roti, or Rice.
Ingredients
- 1 kg Chicken curry cut
For Marination:
- 200 ml Single Cream
- 1 tablespoon Garlic paste
- ½ tablespoon Ginger paste
- 1 tablespoon Kasuri Methi
- 1 tablespoon Black Pepper Powder
For cooking:
- 3 Onions
- 100 g Hung Curd
- 100 ml Single Cream
- 1 teaspoon Kasuri Methi
- 3 tablespoon Butter
- 1.5 teaspoon Salt or to taste
Instructions
- Wash and also pat dry the chicken chunks.
- Take the chicken pieces in a bowl and marinate them with Single Cream, Garlic paste, Ginger paste, kasuri methi, and black pepper powder.
- Cover the bowl with a lid or cling film and refrigerate for 8 hours before cooking.
- Make a paste of the Onions.
- While cooking, heat the butter in a pan and temper it with Kasuri Methi.
- Add onion paste and cook till it turns translucent in color.
- Now add the hung curd, followed by green chilies, and cook until the curd is well mixed.
- Slower the heat and cook until the butter comes from the side.
- At this point, add the marinated chicken chunks and also the remaining marinade left in the bowl to the pan.
- Add Salt to taste also.
- Now mix properly and cover the pan with a lid and cook for around 7-10 minutes.
- Add the remaining cream and mix.
- Cook over the slow flame until the chicken is properly cooked and there is almost no gravy.
- Once done, switch the flame off and serve Methi Murgh Malai hot with your choice of carbohydrate.
Notes
- This particular preparation of chicken is semi-dry.
- I have used store-bought single cream while making the methi murgh malai, however, you can use the cream directly from the milk.
Nutrition
A few easy Chicken recipes from Debjanir Rannaghar
- Bangladeshi Chicken Roast (also known as Biyebarir Chicken Roast)
- Restaurant Style Chicken Malai Kebab (also known as Chicken Reshmi Kebab)
- Goalondo Steamer Curry (also known as Boatman Style Chicken Curry)
- Chicken Chaap (also known as Chaap Bhaja)
- Aam Kasundi Murgi (also known as Bengali Style Chicken in Mango Mustard Sauce)
- Kolhapuri Chicken (also known as Chicken Kolhapuri)
- Dak Bungalow Chicken Curry (also known as Chicken Dak Bungalow)
- Pish-Pash aka Pish Pash, the Indian Rice, and Chicken Hotchpotch
- Doi Murgi (also known as Kolkata-style Doi Chicken)
Pairing Methi Malai Murg
Have you tried the Methi Murgh Malai recipe from Debjanir Rannaghar!
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Methi Malai Murg recipe Pin for your Pinterest Board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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