Methi Malai Murg

Ingredients 

For Marination

• 1 kg Chicken 

• 2 tbsp of Curd

• 1 tbsp of Ginger-Garlic- Chili paste (6-7 garlic pods, 2-inch ginger &2-3 chilies)

• Salt to taste 

For the gravy 

• 1- 1/2 cup of cleaned & chopped Methi 

• 2 tsp of Clarified Butter /Ghee 

• 1-1/2 tbsp of Oil

• 3 large Onions 

• 6-7 Peppercorns 

• 2-3 cardamom 

• inch of cinnamon

• 1-2 bay leaves 

• 1/4th Cup Cream 

• 1 tsp of Red chili powder

• 1 tsp of Coriander powder 

• 1/2 tsp of Turmeric powder

• 1/2 tsp of Garam Masala 

• few Juliennes of Ginger (optional)

Method 

• Clean and marinate the chicken with the ingredients mentioned under marination and keep it aside for around 30 mins to an hour 

• Heat a pan on medium flame and add 2 tsp of ghee, chopped methi leaves and cook it on high flame by adding a pinch of salt to it. Once the methi gets cooked and all the water evaporates remove and keep it aside

• Heat oil in a  kadhai. Once the oil gets hot, add bay leaf, cinnamon, cardamom, peppercorns and fry them for half a minute 

• Add chopped onion and fry it till it turns soft and light brown in color by adding a little salt to it 

• Once the onions turn slight brown, add the marinated chicken, red chili powder, turmeric powder, coriander powder and mix it well.

• Close the kadhai with a lid and let the chicken cook for about  10- 15 minutes

• Once the chicken gets cooked, add the fried methi and cream and mix well

• Finally, add the garam masala and mix well and cook it till it gets  a nice boil (5-7 minutes)

• Heat a tsp of ghee in a kadhai and add the ginger julienne to it and fry them till they turn brown and add it on top of the chicken (optional)

• Serve it hot with roti /parathas or rice