Methi Malai Chicken
Ingredients
- 600 gWhite chicken (cut into 3cm cubes)
- 125 gyogurt Indian (whisked)
- 2 tbspghee
- 2 pcYellow onion (finely sliced)
- 3 pcGarlic (finely minced)
- 50 gRoasted salted cashews (ground into a paste)
- 100 mlCream (heavy)
- 1 tbspfenugreek (crushed seeds)
- 1 tspgaram masala
- 1 tspTurmeric powder
- 1 tspkashmiri chili
- 1 tspGinger powder
- 1 pinchGray sea salt
- 2 tbspDried fenugreek leaves (Kasuri Methi) (crushed between palms)
- 1 pcFresh ginger (finely minced)
Method
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.
- 1
Mix the chicken cut into 3cm cubes with the Indian yogurt, turmeric powder, and Kashmiri chili. Let it rest to tenderize the meat.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. The sauce will thicken, so add a little milk when reheating.
