Methi Malai Murg

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Recipe

Ingredients

500 grams	chicken, bone-in pieces
1 cup	fresh fenugreek leaves (methi), chopped
1 cup	fresh cream
2 tablespoons	ghee or oil
2	onions, finely chopped
1 tablespoon	ginger-garlic paste
2	green chilies, slit
1 teaspoon	cumin seeds
1 teaspoon	coriander powder
1/2 teaspoon	turmeric powder
1/2 teaspoon	garam masala
1/2 teaspoon	red chili powder
1/2 cup	milk
1 tablespoon	kasuri methi (dried fenugreek leaves)
—	salt to taste
—	fresh coriander leaves for garnish

Instructions

1. 1 Heat ghee or oil in a pan over medium heat and add cumin seeds. Allow them to splutter.
2. 2 Add finely chopped onions and sauté until golden brown.
3. 3 Stir in the ginger-garlic paste and green chilies, and sauté for another minute.
4. 4 Add the chicken pieces and cook until they are lightly browned on all sides.
5. 5 Mix in the coriander powder, turmeric powder, red chili powder, and salt. Cook for 2-3 minutes.
6. 6 Add the chopped fresh fenugreek leaves and stir well. Cook for another 2-3 minutes.
7. 7 Pour in the fresh cream and milk, and mix well. Allow the mixture to simmer for 10-15 minutes until the chicken is cooked through and the gravy thickens.
8. 8 Sprinkle garam masala and kasuri methi over the top, and mix well.
9. 9 Garnish with fresh coriander leaves before serving.