Name: Methi malai chicken recipe | Methi chicken | Murgh methi malai
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 700 gram chicken (bone-in chicken); 1/4 tsp turmeric powder; 1 tsp red chili powder; 1 tsp coriander powder; 1/2 tsp cumin powder; 1/2 tsp garam masala powder; 1/2 tsp black pepper powder; salt to taste; 1/4 cup thick curd/yogurt; 1 tsp ghee/clarified butter; 2 cups of Methi leaves ((Fenugreek leaves)); 1 tsp oil; 2 onions, (sliced); 2 tsp ginger-garlic paste; 7-8 cashews; 3 tomatoes; 2 tsp oil; 2 green cardamoms; 4 cloves; 1- inch cinnamon; 1 tsp cumin; 1 bay leaf; 1 tsp lemon juice; 2-3 green chilies, (slit); 1/4 cup thick cream ((or use homemade malai)); coriander leaves

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Methi malai chicken recipe with step by step photos & a recipe video. This delicious Methi Chicken or Murgh Methi malai is an easy chicken curry that can be made within 30 minutes.

Fresh methi leaves are available in abundance in the winter season. This is the best time to make this Methi Chicken gravy.

Methi chicken is prepared with chicken & fresh methi (fenugreek) leaves. They are cooked in mildly spicy & creamy onion-tomato gravy. This chicken curry is so flavorful & aromatic that you are definitely going to love it.

Wondering about the bitterness of methi (fenugreek) leaves? A simple tip shared in the post will definitely make the Methi chicken gravy more flavorful. You will not be able to sense any bitterness in the gravy.

If you like this recipe, you may be interested in these other amazing chicken curry recipes:

What is Methi Malai Chicken?

Methi in the Hindi language means “Fenugreek” and Malai means “Cream”. Basically, it is chicken gravy cooked with fresh fenugreek leaves and cream.

It is also known as Murgh Methi Malai. Murgh means “Chicken”.

Methi chicken curry is rich, thick, creamy & mildly spicy. You can serve it with Roti or Naan (Indian flatbread) or Steamed rice.

Recipe Features

Quick & easy to make chicken gravy.
Easy to customize – see the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
Make-ahead recipe - You can make the gravy base ahead of time. Store it in an airtight container in the refrigerator.

Ingredients to make Methi Malai Chicken

Chicken - You can use either boneless chicken or bone-in chicken.
Methi (Fenugreek) leaves - Fresh methi leaves tastes the best. They have a nice aroma & are slightly bitter in taste. If it is not easily available then you can use Kasuri methi (dried fenugreek leaves). You can easily purchase it from stores or online.
Clarified Butter - It is completely optional. It gives a beautiful aroma & adds rich flavor to the chicken curry. You can skip it & use cooking oil.
Oil - You can use any regular cooking oil.
Flavoring - turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, black pepper powder & salt.
Onion - I have used red onions. Onions give sweetness to the chicken gravy.
Ginger-garlic paste - It enhances the flavor of the gravy.
Cashews - It helps to thicken the gravy & adds sweetness to it.
Tomato & Lemon juice - add a tangy flavor to the gravy & kills the bitterness of methi leaves.
Green chilies - Adding green chilies is optional. Skip adding it if you prefer less spicy.
Curd/Yogurt - Use fresh curd or yogurt. If the curd you are using is sour then skip adding lemon juice to the chicken curry.
Cream - You can either use homemade cream (Malai) or use store-bought fresh cream. The addition of cream to the gravy is optional. Cream adds a little sweetness to the gravy. However, you can skip the addition of cream to the gravy.
Whole spices - Green cardamoms, cloves, cinnamon, cumin & bay leaf. If you do not have all the whole spices then add whatever you have. Adding whole spices to the tempering enhances the aroma of the gravy.
Coriander leaves - It adds a fresh flavor to the chicken gravy.

For the detailed list of ingredients & their measurements, please check out the recipe card below.

How to make Methi Malai Chicken

Preparations

Pluck & clean the methi leaves. Set it aside.
Roughly chop the onions & tomatoes. Set it aside.
Slit the green chilies and chop the coriander leaves.

Marinate the chicken

In a large mixing bowl, combine chicken, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, black pepper powder, salt, and curd/yogurt. Marinate & set it aside. (image 1 & 2)

Saute the methi leaves

Heat 1 teaspoon of ghee/clarified butter over medium heat. Saute the methi leaves for 3-4 minutes until it is wilted. Remove & set it aside. (image 3 & 4)

Prepare the onion-tomato paste

In the same pan, heat 1 teaspoon oil over medium heat.
Saute onions until translucent. (image 5)
Add ginger-garlic paste & cook it for 2 minutes. (image 6)
Add cashews & tomato. Cook until tomatoes are soft & pulpy. (image 7 & 8)
Let it cool down & then grind it to a paste. Do not add water. The onion-tomato paste is ready.

Making the Methi Chicken

Heat 2 teaspoon oil over medium heat. Saute the whole spices for 30 seconds. (image 9)
Add the prepared onion-tomato paste. Cook it for 3-4 minutes. (image 10)
Add marinated chicken. Cook for 3-4 minutes until the color of the chicken changes from pink to white. (image 11 & 12)
Cover & cook until chicken is cooked well. Stir it in between as required.
Add the methi leaves, lemon juice & ½ cup water. Cover & cook for 5 minutes. (image 13 & 14)
Add green chilies, cream & coriander leaves. Cover & cook for a minute. Remove from heat. (image 15)
Delicious Methi Malai Chicken is ready to serve. (image 16)

Cooking Tips

Pick fresh methi leaves with tender stems. They are not bitter in taste.
Clean the methi leaves by plucking the leaves only. Discard the stems. Stems are bitter in taste. So be careful to use only the leaves. This is a time-consuming process.
You can store the methi leaves to prepare the curry afterward. Just wrap it in a paper napkin & store it in a zip-lock bag in the refrigerator. Stays good for a week.
First, rinse the methi leaves with water to discard the dust, soil, etc.
Fill a large bowl with enough water. Mix 1 teaspoon of vinegar in it. Soak the methi leaves in water for 5 minutes. It helps to clean the leaves (from chemicals and pesticides). Rinse it well with water. Drain it into a colander. Make sure it is dry before you proceed to the next step.
You can use the methi leaves as it is or roughly chop it. Do not chop it finely. Finely chopping the leaves can increase the bitterness.
Sauté the methi leaves in clarified butter. Once the leaves are wilted, remove them from heat. Set it aside. Sautéing decreases the bitterness of the leaves and enhances the aroma.
If fresh methi leaves are not available then you can use Kasuri methi (dried fenugreek leaves) in its place.
Just use ¼ cup of dried fenugreek leaves & add it in place of sautéed methi. Kasuri methi (dried fenugreek leaves) have a strong flavor. ¼ cup of Kasuri methi is enough to flavor the entire methi chicken gravy.
You can skip adding cream to the gravy. The addition of cashews is enough to make the gravy thick & creamy. However, the addition of cream makes the chicken curry rich & sweet.
Marinate the chicken for a minimum of 30 minutes or overnight for best flavors. Keep the marinated chicken in an airtight container in a bowl & refrigerate overnight.

Variations that you can make

Add some boiled green peas instead of chicken & make matar methi malai.
Add mushrooms to make mushroom methi malai.
You can also add paneer instead of chicken.

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