Chicken in fenugreek leaves and Cream/ Methi Malai Murgh (MMM)

Methi Malai Murg is a creamy chicken, curried in yogurt and cream with a punch of dried fenugreek leaves. This is popular Indian cuisine, which comes from the Mughals and is a perfect side dish for rotis, naan, rumali rotis.

This creamy, silky chicken gravy is a perfect show stopper for any parties. This is stunningly tasty, super quick and a perfect winter dish to keep you warm. This dish will be liked by all.

The chicken gets cooked well with all the spices along with yogurt and cream and the addition of kasoori methi will give an amazing aroma and flavor to the dish.

Kasoori methi is dried fenugreek seeds, which is used in most of the Indian cooking. These leaves are slightly bitter and are crushed to enhance the flavors before adding to a dish. These are easily available in all the Indian stores across the US. I loved the flavor of these dried fenugreek seeds when I first used them in Rara Chicken- a Punjabi dish. Try making this dish at home and I am sure that everybody will fall in love with this dish.

Ingredients:

1. Chicken- 1 1/2 Pounds
2. Oil- 1 tbsp
3. Whole Spices (Cardamom, Cloves, Cinnamon) - 1 tbsp
4. Bay Leaf- 1 no
5. Onions and Green Chilies (chopped) - 2 nos
6. Ginger & Garlic Paste- 1 tbsp
7. Tomatoes (chopped) - 1 no
8. Yogurt- 1/2 Cup
9. Red Chili Powder- 1 tbsp
10. Coriander Powder- 1 tbsp
11. Turmeric Powder- 1 tsp
12. Cumin Powder- 1/2 tsp
13. Garam Masala Powder- 1 Tsp
14. Salt- as required
15. Fresh Cream- 1/3 Cup
16. Kasuri Methi (dried Fenugreek Leaves) - 3 tbsp

Method:

1. Clean, wash and drain the chicken pieces. Keep it aside.
2. Heat oil in a pan, add the chopped onions and green chilies. Saute till the raw smell disappears. Add the ginger- garlic paste. Mix well.
3. Add the chopped tomatoes and when they turn mushy, add the red chili powder, coriander powder, cumin powder, turmeric powder, and the garam masala powder.
4. Stir well, add the yogurt along with chicken and salt. Mix till everything gets well blended.
5. Add 1/2 cup of water and close with a lid till the chicken gets cooked well. Once the chicken gets cooked, add the cream and adjust the consistency of water.
6. Sprinkle with the Kasuri Methi to the cooked chicken and cook for about 2 more minutes and switch off the flame. Serve the hot MMM along with rotis/ pulav.