Methi Malai Chicken . This herbed chicken curry is the perfect companion for your favorite Indian inspired meal. Featuring tender chicken and fresh fenugreek leaves cooked in delicious creamy sauce, it not only turns into a great tasting side but also makes adding greens to your diet effortless.
Why I Love This Malai Chicken
When it comes to adding veggies to your diet, it doesn’t always need to be stir fried, steamed or baked, but it can also be added to stews, soups and curries. Take this chicken curry , for instance, that’s loaded with the goodness of fresh fenugreek leaves. The simple addition makes it extra delicious and nutritious .
The combination of chicken, fenugreek leaves, spices, cream - all make it absolutely scrumptious. Extra richness from the cashew nuts is totally optional. The fresh leaves may be slightly bitter, and you can reduce the bitterness by soaking them in salted water and frying to make them crisp.
Key Ingredients In Creamy Fenugreek Chicken
- Chicken - Boneless thighs or breasts cut into small cubes.
- Whole spices - Bay leaf, cinnamon stick, cloves, cardamom pods.
- Cream - The deliciously rich addition for the perfect sauce.
- Powdered spices - Garam masala, red chili powder.
How To Make Methi Malai Chicken
Prep and fry fenugreek leaves - Soak fenugreek leaves and then chop them into small bits. Fry in a little oil to get a super crisp texture.
Make the curry - Start with marinating chicken with a few spices and yogurt to tenderize the meat. Cook this alongside some onions and whole spices. Add a little cream to make the sauce and stir in the fried fenugreek leaves. Simply garnish with coriander (cilantro) leaves for the final touch.
Ingredients
Marinade:
- ▢ 700 g chicken cut into 3 cm cubes
- ▢ 1 cup yogurt
- ▢ 1 tablespoon minced garlic
- ▢ 1 tablespoon minced ginger
- ▢ 2 green chilies finely chopped
- ▢ 1 teaspoon garam masala
- ▢ 1 teaspoon red chili powder
- ▢ 2 teaspoons ground black pepper
- ▢ Salt to taste
Cashew nut paste (optional):
- ▢ 8-10 cashew nuts
Prep and fry fenugreek leaves:
- ▢ 2 cups fenugreek leaves (leaves only)
- ▢ 2 teaspoons oil
Chicken curry:
- ▢ 1 tablespoons oil or ghee
- ▢ 1 bay leaf
- ▢ 1 cinnamon stick
- ▢ 2 cardamom pods
- ▢ 3 cloves
- ▢ 1 cup chopped onions
- ▢ 1 cup heavy or thickened cream
- ▢ 1 teaspoon garam masala
- ▢ Salt to taste
Garnish:
- ▢ Chopped coriander (cilantro) leaves
To serve:
- ▢ Rice, naan or paratha
Instructions
Marinate chicken:
- Place chicken in a large bowl.
- Add yogurt, garlic, ginger, green chilies, garam masala, red chili powder and ground black pepper.
- Toss chicken with the spices. Season with salt.
- Marinate, covered, in the refrigerator for about 20 minutes.
Cashew nut paste (optional):
- Soak cashew nuts for about 10-15 minutes. Drain and grind to a smooth paste.
Prep fenugreek leaves:
- Rinse the leaves and roughly chop them.
- Soak in salted water for about 20 minutes. Rinse the leaves.
Make curry:
- Heat 2 teaspoons oil in a large frying pan over medium-high heat.
- Stir fry for 2-3 minutes or until crispy. Drain.
- To the same pan, add 1 tablespoon oil or ghee.
- Add bay leaf, cinnamon stick, cardamom pods and cloves. Saute, stirring, for about 1 minute.
- Add chopped onions. Saute, stirring, for about 2-3 minutes or until soft and translucent.
- Add marinated chicken with the marinade. Fry, stirring occasionally, for about 15 minutes or until chicken is cooked through.
- Add cashew nut paste (if using), cream and garam masala. Season with salt.
- Stir to combine. Season with salt. If the sauce is too thick, add water.
- Bring to a boil. Simmer for about 3 minutes.
- Add fried fenugreek leaves. Heat through.
- Garnish with coriander (cilantro) leaves. Serve with rice, naan or parathas.
Video
Nutrition
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Ingredients
Marinade:
- ▢ 700 g chicken cut into 3 cm cubes
- ▢ 1 cup yogurt
- ▢ 1 tablespoon minced garlic
- ▢ 1 tablespoon minced ginger
- ▢ 2 green chilies finely chopped
- ▢ 1 teaspoon garam masala
- ▢ 1 teaspoon red chili powder
- ▢ 2 teaspoons ground black pepper
- ▢ Salt to taste
Cashew nut paste (optional):
- ▢ 8-10 cashew nuts
Prep and fry fenugreek leaves:
- ▢ 2 cups fenugreek leaves (leaves only)
- ▢ 2 teaspoons oil
Chicken curry:
- ▢ 1 tablespoons oil or ghee
- ▢ 1 bay leaf
- ▢ 1 cinnamon stick
- ▢ 2 cardamom pods
- ▢ 3 cloves
- ▢ 1 cup chopped onions
- ▢ 1 cup heavy or thickened cream
- ▢ 1 teaspoon garam masala
- ▢ Salt to taste
Garnish:
- ▢ Chopped coriander (cilantro) leaves
To serve:
- ▢ Rice, naan or paratha
Instructions
Marinate chicken:
- Place chicken in a large bowl.
- Add yogurt, garlic, ginger, green chilies, garam masala, red chili powder and ground black pepper.
- Toss chicken with the spices. Season with salt.
- Marinate, covered, in the refrigerator for about 20 minutes.
Cashew nut paste (optional):
- Soak cashew nuts for about 10-15 minutes. Drain and grind to a smooth paste.
Prep fenugreek leaves:
- Rinse the leaves and roughly chop them.
- Soak in salted water for about 20 minutes. Rinse the leaves.
Make curry:
- Heat 2 teaspoons oil in a large frying pan over medium-high heat.
- Stir fry for 2-3 minutes or until crispy. Drain.
- To the same pan, add 1 tablespoon oil or ghee.
- Add bay leaf, cinnamon stick, cardamom pods and cloves. Saute, stirring, for about 1 minute.
- Add chopped onions. Saute, stirring, for about 2-3 minutes or until soft and translucent.
- Add marinated chicken with the marinade. Fry, stirring occasionally, for about 15 minutes or until chicken is cooked through.
- Add cashew nut paste (if using), cream and garam masala. Season with salt.
- Stir to combine. Season with salt. If the sauce is too thick, add water.
- Bring to a boil. Simmer for about 3 minutes.
- Add fried fenugreek leaves. Heat through.
- Garnish with coriander (cilantro) leaves. Serve with rice, naan or parathas.
