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Methi Murgh Malai

%Methi Murgh Malai Recipe debjanir rannaghar

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

Units Scale
  • 1 kg Chicken (curry cut)

For Marination:

  • 200ml Single Cream
  • 1 Tbsp. Garlic paste
  • 1/2 Tbsp. Ginger paste
  • 1 Tbsp. Kasuri Methi
  • 1 Tbsp. Black Pepper Powder

For cooking:

  • 3 Onions
  • 100g Hung Curd
  • 100 ml Single Cream
  • 1 Tsp. Kasuri Methi
  • 3 Tbsp. Butter
  • 1.5 Tsp. or to taste Salt

Instructions

  1. Wash and also pat dry the chicken chunks.
  2. Take the chicken pieces in a bowl and marinate with Single Cream, Garlic paste, Ginger paste, Kasuri Methi, and also Black Pepper Powder.
  3. Cover the bowl with a lid or cling film and refrigerate for 8 hours before cooking.
  4. Make a paste of the Onions.
  5. While cooking; heat butter in a pan and temper the butter with Kasuri Methi.
  6. Add onion paste and cook till it turns translucent in color.
  7. Now add hung curd followed by green chilies and cook till the curd mixes.
  8. Slower the heat and cook until the butter comes from the side.
  9. At this point add marinated chicken chunks and also the remaining marinade left in the bowl to the pan.
  10. Add Salt to taste also.
  11. Now mix properly and cover the pan with a lid and cook for around 7-10 minutes.
  12. Add remaining cream and mix.
  13. Cook over the slow flame until chicken is properly cooked and there is almost no gravy.
  14. 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

Keywords: Methi murgi malai recipe, methi chicken recipe, debjanir rannaghar

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