Murg (Chicken) Methi Malai is a mild cashew based curry. No harsh masalas are used in this, all ingredients in white are used, topped with a cream. Each one has their own recipe, here is my take on Murg Methi Malai.
Ingredients:
Chicken legs and breast 800 grms skinned and cut into medium pieces. Ghee 4tabsp, ginger garlic paste 2tsp, onion cut into chunks 2 medium, cashew nuts a handful, green chilli 2/3, poppy seeds 1tabsp, sesame seeds 1tabsp, grated coconut 3 tabsp, garam masala powder 2tsp, cumin powder 1tsp, turmeric powder 1/2 tsp, kasuri methi cup, curd 1bowl, sugar 1 tabsp, salt to taste. Cream 1 cup. Milk 1/2 cup. Cardamom powder 1tsp.
Method:
Boil onion, cashew nuts, green chilli, grated coconut, poppy seeds, sesame seeds in a cup full of water till the onion becomes translucent, keep it aside to cool. Grind into fine paste.
In a deep heavy bottom pan, heat ghee add the onion paste and saute till it leaves oil. Add ginger garlic paste and the dry spices – turmeric, garam masala, cumin powder, kasuri methi and sugar. Add chicken and mix well. Let it roast for 5/7 mins. Add salt, curd, cardamom and milk. Let it cook till tender. Finally garnish with cream. Best served with brown rice or whole wheat rotis.
( Same dish can be prepared using mutton, only point the be remembered is pre cook the mutton with ginger garlic paste and turmeric with little water in a cooker. Fresh mutton normally cooks in 1 whistle of the cooker.)
N.
Naina's Recipes 