Fresh and creamy Methi Malai Chicken is a perfect winter chicken dinner recipe. This is creamy Chicken Curry with a wonderful fragrance of Methi, which feels so amazing, especially during chilly winter nights. This Methi Malai Chicken is healthy and super delicious.
Hey friends! So, today I am sharing one of the most unique recipes of Chicken - Methi Malai Chicken. I love Winter greens. Especially during the winters, I make it a point to have a lot of root vegetables and leafy vegetables. And what better to have spinach than use it with Chicken. I love cooking with fresh winter produce. Sometimes, just starting at the fresh veggies in my kitchen gets me filled with amazing ideas and innovative recipe thoughts! Does it happen to you?
Winter is the best time to enjoy a lot of fresh produce. And a smart way to include veggies in your diet is to make it with something you love. Like this Methi Malai Chicken.
This Methi Malai Chicken has a wonderful aroma of fresh Fenugreek or Methi Leaves. And on top of that is that cream, which makes this dish, comforting and so delicious. The Cream or Malai does the perfect job of blending all the flavors and gives you that aromatic and creamy Chicken dish that is totally irresistible!
How to make Methi Malai Chicken
Chop the Methi Leaves: Wash and discard the stems of Methi Leaves, Chop the Methi Leaves finely!
Fry the Chicken: The first step is to fry the Chicken. Marinate the chicken with salt and pepper and fry them in a wok with some refined oil until it gets golden brown on both sides.
Once the chicken is fried, take it off the pan.
Make the curry: To make the curry, begin by tempering some broken Dried Red Chilis in oil. Throw in the chopped Garlic, chopped Ginger, and Slit Green Chilis. Allow the Garlic to get slightly roasted. Once the Garlic gets roasted, add the Onion Puree and the Ginger Garlic Paste. Saute them over medium-low flame until the raw smell of the ginger and garlic goes away.
Add the Tomato Puree: Add the spices - Salt, Freshly cracked Black Pepper, and Garam Masala. Toss to combine and Pour in the Tomato Puree. As the Tomato gets cooked, add the Methi Leaves. Allow it to come to a slow boil.
As the Methi boils, add the chicken pieces, the Chicken Broth, some Fresh Cream, and ofcourse some more cracked black Pepper.
Cover cook and allow the chicken to get cooked for 20 minutes on medium-low flame
Once cooked, serve immediately with some more fresh cream drizzled on top!
What to serve Methi Malai Chicken with?
Methi Malai Chicken is a very creamy and comforting Chicken Curry recipe. You can make this recipe and enjoy it with Rice or Fried Rice. You can also serve this with Roti or Rumali Roti or Naan or Kulcha. I think this is such a versatile recipe that it goes wonderfully with both Rice as well as Bread. However if you ask me to choose a favorite, I would go for Rumali Roti. 🙂 There is something so wonderful about this creamy white chicken curry gravy and the softest Rumali Roti on Earth! A true match made in heaven... 🙂
So, this is how you make this delicious Methi Malai Chicken. I hope you liked this recipe. If you happen to make this recipe, then comment below and rate this recipe. Also, tag me with #twinskirasoi on Instagram.
Methi Malai Chicken
Equipment
- wok
Ingredients
- 100 gm Fresh Methi Leaves finely chopped
- 250 gm Chicken
- 4 cloves Garlic finely chopped
- 1 inch Ginger finely chopped
- 4 whole Green Chilis slit
- 2 Tbsp Refined Oil
- 2 broken Dried Red Chilis
- 2 medium sized Onions Pureed
- 2 Tbsp Ginger Garlic Paste
- 1 Tsp Salt Adjust as per taste
- 2 Tbsp Freshly cracked Black Pepper
- 1 Tbsp Garam Masala
- 2 medium sized Tomato Pureed
- ½ cup Fresh Cream more for garnish later
Instructions
- Soak fresh Methi Leaves in warm water. Discard the stems and separate the leaves. Chop the Methi Leaves finely.
- Heat oil in a wok and fry the Chicken pieces until golden brown on both sides. Once fried on both sides, take it off the pan and keep aside.
- In the same pan, throw in dried Red Chilis. As the Red Chili gets tempered add the chopped garlic, ginger, and green chilis. Once the garlic is gets slightly roasted, pour in the Onion Puree along with the Ginger Garlic Paste. Cook over low flame until the raw smell goes away.
- Now, add some salt, garam masala, and freshly cracked black pepper. Stir to combine. Now, add the Tomato Puree and the Chicken Broth.
- Finally, as the tomato gets cooked, add the chopped Methi Leaves and Fried Chicken Pieces. Add some fresh cream and some more freshly cracked black pepper to it. Stir until combined. Cover cook and allow the Chicken to get cooked for 20 minutes.
- After the Chicken gets fork tender, serve it. Drizzle some Fresh cream on top. Enjoy!