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.

photo of Final Murgh Methi Malai
photo of Ingredients
photo of marinated chicken with ginger garlic paste and curd
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Teena Augustine's Secret Indian Recipe !

Preparation Time: 
6 hrs
Cooking Time: 
1 hr


Chicken- 1 kg
Fenugreek leaves- 1/4 cup
Onion- 3
Green Chilies- 6
Ginger-garlic paste- 4 tsp
Curd - 1 cup
Turmeric Powder- 1 tsp
Coriander powder- 2 tsp
Garam masala- 1 tsp
Salt- 2 tsp
Cardamom- 3
Cinnamon- 1 inch long
Cumin seeds- 1 tsp
Cloves- 4
Fresh cream- 200ml
Kasoori methi- 1 pinch
Wash and clean the chicken. Marinate overnight after applying ginger garlic paste, curd and salt.
Clean the fenugreek leaves and wash and dry them on a kitchen towel. Do not use the stalks.
Heat oil in a pan and add cumin seeds and the whole spices. Once they are well roasted add the sliced onions. Fry the onions till they are translucent and then add green chilies.
Now add the fenugreek leaves and saute till the raw flavour of fenugreek leaves goes away. Add the marinated chicken now.
Add the spice powders and cook the chicken over low flame for 15 minutes. After the mentioned time check the salt levels of the chicken.
Add salt if you find it insufficientin the gravy and then add fresh cream. Bring the curry to a boil, add kasoori methi and take the curry off the flame.
Serve with rotis or parathas.