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Sify Home > Food > Nonvegrecipes > Ingredient > Chicken > Chicken Methi Malai
Chicken Methi Malai
By : Rehana Khambaty
Category : Chicken, Curries and gravies
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
  1. Mix the ingredients of the marinade in a bowl.
  2. Add the chicken pieces.
  3. Mix thoroughly and refrigerate for 4 hours preferably overnight.
  4. Heat oil in a kadhai (wok).
  5. Add the cinnamon, cloves and black cardamoms.
  6. Saute for 30 seconds.
  7. Add chopped onions. Saute till pink.
  8. Add green chillies and saute till brown.
  9. Add the fresh fenugreek leaves and saute for two minutes.
  10. Add the chopped onion leaves and stir for another minute.
  11. Now mix in the marinated chicken and cook on high heat for 10 mins. Lower the heat and cook till the chicken is tender.
  12. Add a little water if the masala sticks to the pan.
  13. Now add the red chilli powder, coriander powder and salt.
  14. Stir for another 2 mins. Add the dry fenugreek leaves, pepper powder and the cream.
  15. Cook for another two minutes.
  16. Garnish and serve.
Ingredients:
Chicken, cut into medium sizes pieces - 1 kg

For the Marinade:

Thick yoghurt - 1 cup
Ginger garlic paste - 2 tbsp
Turmeric powder - 1 tsp
Salt to taste
Oil - 1 tbsp

For the Gravy:

Large onions, chopped - 2
Green chillies, chopped - 3
Fresh fenugreek leaves, chopped - 2 cups
Cinnamon - 2 inch piece
Cloves - 6
Black cardamoms, slightly bruised - 2
Dry fenugreek leaves - 1 tbsp
Green onion leaves, chopped - 1 cup
Coriander powder - 1 tsp
Red chilli powder - 1 tsp
Black pepper, freshly ground - 1/2 tsp
Cream - 4 tbsp
Oil - 6 tbsp
Salt to taste

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