Methi Malai Murg Recipe by Chef Harpal Singh Sokhi
Methi Malai Murg is a rich and creamy chicken dish, flavored with aromatic fenugreek (methi) leaves and a rich cream base. Chef Harpal Singh Sokhi’s version of this dish brings together the bitterness of methi with the smoothness of cream, creating a delectable fusion of flavors. It’s a perfect balance of comfort and indulgence, making it ideal for a special occasion or a cozy dinner.
Ingredients:
For the Chicken Marinade:
- 500g boneless chicken (cut into bite-sized pieces)
- 1/2 cup thick yogurt
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- 1 tablespoon oil
For the Gravy:
- 2 tablespoons ghee (clarified butter)
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1-2 green chilies (finely chopped, optional for heat)
- 1/2 cup fresh fenugreek (methi) leaves, finely chopped
- 1/4 cup cashew paste (soaked cashews blended with a little water)
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1/2 cup fresh cream
- Salt to taste
- 1/4 cup water (or chicken stock for enhanced flavor)
- Fresh coriander leaves (for garnish)
Instructions:
1. Marinating the Chicken:
- In a bowl, combine the yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, garam masala, salt, and oil.
- Add the chicken pieces and mix well to coat them evenly with the marinade.
- Cover the bowl and let the chicken marinate for at least 30 minutes to 1 hour. If possible, marinate overnight for the best results.
2. Cooking the Chicken:
- Heat a tablespoon of oil in a pan over medium heat.
- Add the marinated chicken pieces and cook for 6-8 minutes until they are browned and cooked through. Remove the chicken from the pan and set it aside.
3. Preparing the Gravy:
- In the same pan, heat the ghee over medium heat. Add the finely chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and chopped green chilies (if using) and cook for another minute until fragrant.
- Add the chopped fenugreek leaves (methi) and sauté for 2-3 minutes. The methi leaves will release their aroma and add a slight bitterness to the dish, balancing the creaminess of the gravy.
- Stir in the cashew paste and cook for 2-3 minutes. The cashew paste helps in making the gravy rich and smooth.
4. Spicing It Up:
- Add the turmeric powder, coriander powder, cumin powder, and garam masala to the pan. Stir well and cook the spice mixture for a couple of minutes to bring out the flavors.
5. Making the Gravy:
- Add the fresh cream to the pan and mix it with the spice paste. Stir in water (or chicken stock) to achieve a smooth, creamy gravy.
- Let the gravy simmer on low heat for 5 minutes to allow the flavors to blend.
6. Bringing It Together:
- Add the cooked chicken pieces back into the pan and mix gently to coat them with the creamy gravy.
- Cook for another 5 minutes to let the chicken absorb the flavors of the gravy.
7. Final Touches:
- Check for seasoning and adjust salt if needed.
- Garnish with fresh coriander leaves for added freshness and color.
Tips:
- Adjusting Spice Level: If you prefer a spicier dish, you can increase the amount of green chilies or red chili powder in the marinade.
- For Extra Richness: Add a little extra cream or a small dollop of butter to enhance the richness of the gravy.
- Methi Taste: Fenugreek (methi) leaves have a slightly bitter taste, which is balanced by the creamy sauce. If you’re sensitive to bitterness, you can blanch the methi leaves in hot water for a minute before adding them to the gravy.
- Paneer Version: This recipe can be made vegetarian by substituting chicken with paneer (Indian cottage cheese). Follow the same steps, but use paneer cubes instead of chicken.
Serving Suggestions:
Methi Malai Murg pairs beautifully with naan, roti, or even steamed basmati rice. The richness of the gravy and the delicate flavors of fenugreek make this dish a standout choice for dinner parties or special occasions.
Enjoy!
Chef Harpal Singh Sokhi’s Methi Malai Murg is a dish that captures the essence of Indian comfort food with a twist of indulgence. The creamy gravy with the slightly bitter yet aromatic methi leaves creates a perfect harmony of flavors, making it a must-try for any chicken lover or fan of rich Indian curries. Enjoy this delightful dish with your loved ones!
