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Murgh Methi Malai-SK Khazana

Creamy and with the wonderful flavour of fenugreek leaves, this chicken dish is a sure winner This is a Sanjeev Kapoor exclusive recipe.

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Murgh Methi Malai-SK Khazana

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Main Ingredients Boneless chicken, Fresh fenugreek leaves (methi)
Cuisine Indian
Course Main Course Chicken
Prep Time 16-20 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Non Veg

Ingredients list for Murgh Methi Malai-SK Khazana

  • Boneless chicken
  • 1 cup Fresh fenugreek leaves (methi) chopped
  • 1 cup + to Fresh cream
  • 2 tablespoons Oil
  • 1 teaspoon Cumin seeds (jeera)
  • 3 Green chillies chopped
  • 1 tablespoon Ginger-garlic paste
  • 1 Medium onion finely chopped
  • 2 Medium tomatoes finely chopped
  • to taste Salt
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Turmeric powder
  • 1 tablespoon Coriander powder
  • 1 teaspoon Dried fenugreek leaves (kasuri methi)
  • 1/2 cup Yogurt
  • 1 tablespoon Garam masala powder
  • 1/2 teaspoon Dried fenugreek leaf (kasuri methi) powder

Method

  1. Heat oil in a non-stick deep-pan. Add cumin seeds, green chillies and ginger-garlic paste, mix and sauté for 2 minutes.
  2. Add onion, tomatoes and salt, mix well and cook till tomatoes turn soft and pulpy.
  3. Add fenugreek leaves and mix well and cook for 2 minutes. Add chilli powder, turmeric powder, coriander powder and dried fenugreek leaves, mix well and cook for 1-2 minutes.
  4. Add chicken and mix. Add salt, mix well and cook for 2-3 minutes.
  5. Add yogurt and mix well. Add ½ cup water, stir to mix, cover and cook for 5-10 minutes.
  6. Add cream, garam masala powder and dried fenugreek leaves powder, mix well and cook for 2 minutes.
  7. Drizzle some cream on top and serve hot.
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