Methi Malai Murg

A smooth curry where rich cream meets the subtle bitterness of fenugreek. The thick, velvety sauce generously coats chicken pieces that fall apart under a fork.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 513
• Protein: 39 g
• Carbs: 21 g
• Fat: 30 g

Ingredients

• 600 g White chicken ( cut into 3cm cubes )
• 125 g yogurt Indian ( whisked )
• 2 tbsp ghee
• 2 piece Yellow onion ( finely sliced )
• 3 piece Garlic ( finely minced )
• 50 g Roasted salted cashews ( ground into a paste )
• 100 ml Cream ( heavy )
• 1 tbsp fenugreek ( crushed seeds )
• 1 tsp garam masala
• 1 tsp Turmeric powder
• 1 tsp kashmiri chili
• 1 tsp Ginger powder
• 1 pinch Gray sea salt
• 2 tbsp Dried fenugreek leaves (Kasuri Methi) ( crushed between palms )
• 1 piece Fresh ginger ( finely minced )

Instructions

1. Marinate the chicken

   Mix the chicken cut into 3cm cubes with the Indian yogurt, turmeric powder, and Kashmiri chili. Let it rest to tenderize the meat.

2. Sauté onions and aromatics

   Heat the ghee in a sauté pan. Add the sliced yellow onion, minced garlic, and minced fresh ginger. Sauté without browning until the onion is translucent and soft.

3. Prepare the creamy base

   Grind the roasted cashews into a paste with a little water. Add this paste to the pan with the ginger powder and garam masala. Stir until the fat slightly separates from the mass.

4. Simmer the chicken

   Stir in the chicken and its marinade. Cook over medium heat. When the chicken is cooked through, pour in the cream, add the fenugreek and the crushed kasuri methi. The sauce should become glossy and coat the back of a spoon.

Chef's tips

• Do not brown the onions; they must stay white to maintain the sauce's pale color.
• If the sauce reduces too much, loosen it with a splash of hot water to keep it creamy.
• Rub the dried fenugreek leaves between your palms before adding them to release the essential oils.

Storage

Keeps for 3 days in the fridge in an airtight container. The sauce will thicken, so add a little milk when reheating.