Go Back
–+ servings
methi malai chicken recipe video

Methi Malai Chicken | Fenugreek chicken Curry

Fragrant and delicious creamy chicken curry with a unique nutrient boost from fenugreek leaves!
5 from 2 votes
Print Pin
Course: Lunch, Dinner
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 20 minutes
Author :Nish Kitchen
Servings 4

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

Calories: 1730kcal | Carbohydrates: 16g | Protein: 8g | Fat: 182g | Saturated Fat: 54g | Polyunsaturated Fat: 38g | Monounsaturated Fat: 81g | Trans Fat: 0.01g | Cholesterol: 157mg | Sodium: 115mg | Potassium: 160mg | Fiber: 4g | Sugar: 4g | Vitamin A: 224IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 3mg