Murg Methi Malai

Keep the chicken washed and marinated with turmeric powder,ginger-garlic paste and curd for 2 hours.

Soak the cashews in hot water for 10-15 minutes. Post soaking, drain the water.

Make a paste combining the cashews, milk, ginger garlic paste, green chillies and some milk.

Meanwhile, peel the fenugreek leaves, rinse them under running water and place them on a plate or colander.

Sprinkle a teaspoon of salt on the leaves. Rub the salt well on the leaves.

Leave the leaves to sweat for 15-20 minutes.

Post which, squeeze the leaves well to remove excess bitterness.

Once again rinse the leaves well and then chop them finely.

Heat 1 tablespoon oil and saute the leaves till crisp(this will make them taste better).

Keep them aside once done.

Now add remaining oil to the pan and melt the ghee too.

Once done, add chopped onions and saute them till translucent.

Add the tempering ingredients and saute for few seconds.

Now add the cashew paste and dry spices, except garam masala powder.

Add some water if needed and mix well.

After about 1-2 minutes, add the chicken pieces.

Coat every piece well with the dry gravy in the pan.

Add salt and mix well.

Add hot water and bring to a boil.

Lower the heat and cook covered till the chicken is 80% done.

Once done, add the sauteed fenugreek leaves and garam masala powder.

Mix well and cook covered once again till the chicken cooks completely.

Once done, switch off the gas stove and add the Malai/creme.

Mix well and take off pan.

Serve Murg Methi Malai with your choice of flat breads or rice delicacies.

Do try and let me know if you like the recipe.

For a complete step by step video recipe, Please browse: https://youtu.be/iGycJpYlquQ