Thursday, 11 December 2014


Methi Malai Chicken Curry is a gorgeous side dish that you can serve with your choice of bread or rice. It is flavoured with dried fenugreek leaves (kasoori methi) and succulent chicken is slow-cooked with minimum spices in rich velvety cream sauce.

Today i am sharing my friend cum blogger Sangita Bodhak's beautiful recipe that is so simple and quick, and yet delivers that authentic taste and texture. My warmest thanks to her for this awesome share.

I followed her recipe mostly excepting a few minor tweaking that i had to do depending on the availability of ingredients.

You will need:
1 whole chicken cut into medium size chunks.Rinse and pat dry
4-5 fenugreek seeds (methi) for tempering (her recipe did not have)
3 red onions thinly sliced
2-3 cloves
2-3 green cardamoms, lightly crushed (her recipe recommends 2 split brown cardamom)
1 tablespoon garlic and ginger paste Or finely chopped ginger and garlic.
6 green chillies chopped
2-3 tablespoons of kasoori methi
1/2 cup yogurt/curd/dahi
1 teaspoon of kashmiri red chilli powder
1 teaspoon of turmeric powder
1/2 cup full cream
11/2 cup of warm water 
Salt to taste


Step 1: Heat oil in a large pan add cloves and cardamom.

Step 2: Add fenugreek (methi) seeds for tempering, once it starts to splutter add the onion fry until light brown

Step 3: Now add ginger and garlic paste (or chopped) whatever using , add green chillies and saute them untill soft.

Step 4: Add 1/2 cup warm water and bring it to boil allow it to reduce by half.

Step 5:Now add 2 tablespoons of kasoorimethi (fenugreek) leaves , add 1/2 cup of water more and bring it to boil.

Step 6: Now add the chicken pieces. Add yogurt and red chilli powder and turmeric powder. Flame should be medium. Give everything a good mix, and saute for 4-5 minutes until oil is released on the sides, now add the remaining water.Simmer and cover, cook until chicken is tender.

Step 7:Now remove cover add cream. Cover and cook for another 5 mins on low flame and you are done. 

Step 8: Spoon into serving bowls and garnish with more cream and rest of the fenugreek leaves (kasoori methi) 

NOTE: Just to keep the calorie count on check you may replace cream with skimmed milk. Cook and bring it to boil until the sauce thickens. Use cream as an occasional indulgence.

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