Murgh Methi Malai Recipe
Murgh Methi Malai is a creamy, flavorful chicken dish that offers an authentic Indian restaurant-quality experience.
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Instructions
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Blend ginger, garlic, and dried red chilies into a fine paste. Mix this paste with salt, pepper, and chicken pieces, then marinate in the fridge for 3 to 4 hours.
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Lightly roast coriander seeds and bay leaves, then grind into a powder. Separately, grind the remaining spices without roasting.
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Heat a pan over medium heat. Add onion paste and a pinch of salt, cooking until lightly browned and caramelized.
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Stir in the marinated chicken and continue cooking over medium heat until the mixture releases its fat.
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Add ghee or oil, stir well, then incorporate the powdered spices and sauté for 3-5 minutes.
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Reduce heat, cover, and cook for approximately 10 minutes, or until the chicken is done.
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Pour in the milk, adjust seasoning to taste, and bring the mixture to a boil.
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Stir in the cream and crushed kasoori methi. Cover and cook for another 3 to 4 minutes until the fenugreek aroma is absorbed into the gravy.
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Serve hot with freshly made Naan or Chapatis.