Methi Malai Chicken ( Creamy white chicken with dried fenugreek leaves )

Sometimes I find myself to be self loathing …. I wanted to join the hotel management course but as usual the family comes in between . A girl being in the hotel industry is not good for herself as well as the family. How sure can I be that I will earn good and have a secure future and blah blah blah .. So as suggested took a different path and now doing a 10 to 6 job and it makes me hate myself. I just want to cook good food and create new dishes . I want to explore every bit of Indian and outside food. But my work doesn’t permit . So I always turn to the basics. When am in the mood I will cook two to three courses in a day and when I have no mood I will just turn up to my laptop eat whatever is given to me. Eat , sleep ,work and repeat.

It’s frustrating actually but what can I say… So am learning slow n steady… have to go miles … by the way today I made a gravy dish with chicken and alongside was paratha since am more of naan, paratha , chappati person rather than rice. I have tasted it some places long time back and recently I saw somewhere a picture of it and it was so beautiful so today I thought of making it . Methi Malai Chicken ( chicken cooked with cream , cashew paste and dried fenugreek leaves ) . It’s a very creamy dish with very minimal spices . The main ingredient is cashew and cream which makes this dish altogether an awesome one.

I made this dish today in the lunch time with mirchi paratha since malai chicken has a sweet taste and the mirchi paratha goes very well with it. The combination is great. Everyone will love it trust me on this and it looks great. .
See the colours 😍😍😍 I m in love with the colours, the texture and the taste …

So without waiting much i am giving you the recipe. BON APPETIT 😃

Ingredients:

Marination :

500 gm chicken preferably boneless

Yoghurt : Half cup

Pepper powder- 1 teaspoon

Ginger – garlic paste – 2 teaspoon

Salt as per taste

For gravy :

Cream – 100 ml

Onion – 3 chopped

Ginger- Garlic paste- 2 teaspoon

Cashew nuts – 15/ 20

Pepper powder- 1 teaspoon

Whole spices- 4/5 cloves, One stick cinnamon, 3 green cardamom, 2 bay leaves,

Oil – 6 teaspoon

Butter – 3/4 spoon soften

Dried Fenugreek leaves – 1 teaspoon

2 green chillies slit

Salt as per taste

Water
Method :

1. Marinate the chicken mentioned under the marination list for about an hour and keep in the fridge.

2. In a pan heat oil 3 teaspoon oil and add the whole spices ( add 1 bay leaf ) along with the onion and fry them for about 2/3 mins . Then add the g-g paste , salt , cashew and pepper powder and fry them until the onions are translucent or light pink in colour.

3.Cool down the fried onions and make a smooth paste out of it and keep aside.

4 . In a new pan , add oil and butter and add the bay leave and the chicken . Sear in high heat for about 5 mins then lower the heat and simmer for about 15/20 mins .

5. Add the onion paste and green chillies and mix well . Add water about 1 cup and cook for another 10 mins or so. The gravy will become thick.

6. Check for salt at this point then add cream and mix everything well and cover it for another 5/10 mins . Lastly add the fenugreek leaves and stir.

Serve hot with rice , naan , paratha and it will taste divine. Happy Cooking 😃😃😃 Do try and tell me… Yours feedback s are greatly appreciated… Thank you..