Methi Malai Murg

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Methi Malai Murg

A light and creamy Methi Malai Murg made with fresh fenugreek, tender chicken, and mild Indian spices. Perfect for a healthy and comforting meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 3 people
Course: Main Course
Cuisine: Indian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 500 g chicken (boneless, cut into small pieces)
  • 1 cup fresh methi leaves (fenugreek) washed and chopped
  • 1 cup milk
  • 1/4 cup fresh cream (malai)
  • 1 tbsp ginger-garlic paste
  • 1 onion (medium, finely chopped)
  • 2 green chillies (slit)
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 2 tbsp oil
  • to taste salt

Equipment

  • Kadai or deep pan
  • Mixing bowl
  • Knife and chopping board

Method
 

  1. Heat oil in a kadai and sauté chopped onions until soft and light golden.
  2. Add ginger-garlic paste and green chillies. Cook for a minute until the raw smell goes away.
  3. Add chicken pieces and cook on medium heat for 5 to 7 minutes until they turn white.
  4. Mix in turmeric, coriander powder, and salt. Stir well.
  5. Add chopped methi leaves and cook for 2 to 3 minutes until they soften.
  6. Pour in milk and let the chicken simmer for 10 minutes on low heat.
  7. Add fresh cream and cook for another 3 to 4 minutes until the gravy turns creamy.
  8. Sprinkle garam masala, mix well, and turn off the heat.
  9. Serve hot with roti, paratha, or steamed rice.

Notes

For a lighter version, replace fresh cream with 2 tbsp cashew paste. Adjust chillies based on spice preference.
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