Murgh Methi Malai (chicken Cooked With Fenugreek Leaves And Fresh Cream)
The use of fenugreek leaves also known as methi is quite common in Indian cooking be it with potatoes or in pooris or rotis. I love using kasoori methi the dried form of methi. We make methi chicken quite often and it does get bitter at times. That's when I came across this recipe. This style of cooking is very close to the Mughlai style of cooking. It is rich and dense. Not the kind of curry fit for rice to me, so I often have it with rotis. The cream brings down the bitterness of methi leaves. If you want to avoid cream you can try milk or even skimmed milk.