Chicken Methi Malai

Chicken Methi Malai

Ingredients

1 kg Chicken cut into medium sized pieces

For the marinade

1 cup thick yoghurt

2 tbsp ginger garlic paste

1 tsp turmeric powder

Salt to taste

Oil

For the gravy

2 large red onions chopped

1 green chillie chopped

2 cups fresh fenugreek leaves washed and chopped

2” piece cinnamon

6 cloves

2 black cardamoms

1 tablespoon dry fenugreek leaves (kasoori methi)

1 cup green onion leaves (scallions) chopped

1 tsp coriander powder

1 tsp red chillie powder

½ tsp freshly grated black pepper

4 tablespoon cream

6 tablespoon oil

Salt to taste

Directions

Mix the ingredients of the marinade in a bowl. Add the chicken pieces. Mix thoroughly and refrigerate for 4 hours or preferably overnight. Heat oil in a wok. Add the cinnamon, cloves and black cardamoms. Sauté for 30 seconds. Add chopped onions and sauté till pink. Add green chillies and fry for 5 seconds. Add the fresh fenugreek leaves and sauté for 5 minutes till the leaves are a bit cooked.  Add the chopped green onion leaves and stir for another minute. Now mix in the marinated chicken and cook on high heat for 10 minutes. Reduce the heat and cook till the chicken is tender. Add a little water if the masala sticks to the pan. Now add the red chillie powder, coriander powder and salt. Stir for 2 minutes. Add the dry fenugreek leaves (kasoori methi), pepper powder and the cream. Cook for another 2 minutes. Garnish and serve.