Malai Methi Murg

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  1. Boneless chicken cubes -2 cups ( pieces of 2 chicken breast)
  2. Methi (fenugreek) leaves-1 bunch cleaned and chopped
  3. Yogurt -1/2 cup
  4. Cream-2 table spoon
  5. Green chili-3-4 nos (increase if you need it spicy)
  6. Onion chopped-2 Nos
  7. Garam masala-1 tsp
  8. Pepper powder-1/2 tps
  9. Coconut (or cashew 5-6) -2 table spoon
  10. Garlic -3-4 Nos
  11. Fennel seeds-1/2 tsp
  12. Cumin powder-1/4 tsp
  13. Oil-2table spoon
  14. Coriander leaves-chopped -1table spoon
  15. Kasuri methi powder-1/4 tsp (optional)


  1. Heat a pan add 1 table spoon of oil, add onions, garlic, green chili, saute till it is soft and pink colour, add coconut and saute it for few more seconds. Remove it from stove and on cooling grind it along with fennel seeds
  2. Take remaining oil in the same pan, add the chopped methi leaves, saute it for few minutes.
  3. Add the chicken pieces and saute it. Add salt and pepper.
  4. Let the chicken cook, no need to add water the chicken will have its own juices.
  5. When the juices reduce, add the onion paste and mix it well.
  6. Reduce the flame and add yogurt and mix well.
  7. When the masala coats the chicken, add fresh cream
  8. Add cumin powder and garam masala.
  9. Off the stove decorate with coriander leaves and Kasuri methi Powder.
  10. Serve hot with Chapatti or paratha

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