Other Names:Malai Chicken, with fenugreek greens. Methi Murg Curry.
Chicken leg pieces 4
Fenugreek greens 1 large bowl full
Almonds 10-15 – paste
Milk 1 cup – reduced into malai (cream)
Green chilies 3 slitted
Onion 1 large – ground
Ginger-garlic paste 1 spoon
Tomato 1 large – puree
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Amchoor powder 1 spoon
Coriander seeds powder 1 spoon
Cumin seeds powder 1/4 spoon
Garam masala 1 pinch
Butter 1 cube.
In a wide wok, melt butter, add green chilies and wait till it splutters. Then, stir-in onion, ginger-garlic paste and salt…fry real good until lightly brown and fragrant.
Followed by tomatoes and all the spice powders. Fry till oil shows up on the sides. Now, add chicken, cover and cook till tender. Maybe add a cup of water, if needed.
Once the meat is done, add almond paste and fenugreek leaves. Allow the gravy to thicken. Once the greens are done, add fresh cream/malai ont he top and remove from heat.
Here you go…delicious Murg Methi Malai ready, serve warm to go with your rotis/chappathis. Enjoy:)