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.
Servings 6 People
Calories 418kcal
Cost Rs 350
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
Serving: 150g | Calories: 418kcal | Carbohydrates: 11.6g | Protein: 52.3g | Fat: 17.2g | Saturated Fat: 8.9g | Cholesterol: 163mg | Sodium: 183mg | Fiber: 2.2g | Sugar: 3.6g
