Malai Methi Chicken is a rich and aromatic Indian dish that combines soft chicken with the creamy goodness of malai (cream) and the prominent flavour of fenugreek leaves (methi). This dish is perhaps the best combination of spices and textures, making it a favourite for special occasions or a hearty meal. The malai methi chicken recipe is straightforward to make, and yields a sumptuous, delicious curry well paired with naan, roti, or rice; for Malai Methi Chicken, boneless pieces of chicken are marinated in a mixture of yoghurt, cream, and various spices like garam masala, cumin, turmeric, and red chilli powder. Fenugreek leaves (methi), added fresh or dried to the curry, lend their slightly bitter yet aromatic flavour. The marinated chicken is finally cooked in the creamy, spiced gravy prepared with onions, garlic, ginger, and tomatoes. The dish produces a velvety smooth sauce that covers the chicken pieces well, making them quite flavourful with deep richness. This malai methi chicken recipe has a lot of variations that can be added according to personal desires. Some add cashews or almonds to thicken the gravy; others prefer dry methi for its much more robust flavour. Overall, this combination of malai and methi presents a creamy and aromatic dish with a balance of spice and bitterness through the fenugreek. Malai Methi Chicken is for those who enjoy creamy, flavourful chicken curries with a bitter kick.

• 3l full fat milk
• 1/4 cup yoghurt
• 2 cup sugar
• 4-6 tbsp sweetened condensed milk
• 2 green cardamom
• 5-6 tbsp khoya
• Chopped pistachio

• Malai Methi Chicken is a rich, creamy, and aromatic dish that blends the earthy bitterness of fenugreek leaves (methi) with the smoothness of yogurt and cream.
• Start by cutting 500 grams of boneless chicken into 1-inch cubes.
• Set the chicken aside while you prepare the rest of the ingredients.
• Take 1 tablespoon of dried fenugreek leaves (methi) or, if available, 1/2 cup of fresh fenugreek leaves for a milder flavor.
• Next, take 2 tablespoons of fresh cream and 1/2 cup of yogurt, and whisk them together until smooth and creamy.
• This will form the luxurious base for your chicken.
• In a separate bowl, mix 2 tablespoons of ginger-garlic-green chili paste.
• The paste will give the dish a deep, spicy base.
• Add ¼ teaspoon turmeric powder to give the chicken a golden hue and mild earthy flavor.
• Season with salt to taste.
• Now, heat 3 tablespoons of oil in a pan over medium heat.
• Once the oil is hot, add 2 finely chopped medium-sized onions and saut them until golden brown and caramelized—this takes about 7-10 minutes and adds a sweet depth to the dish.
• Add the ginger-garlic-green chili paste to the onions and saut for another 2-3 minutes until fragrant.
• Now, add the chicken cubes to the pan, stirring to coat them with the spiced onion mixture.
• Cook the chicken for 5-7 minutes, turning the pieces occasionally until they're lightly browned.
• Add the yogurt and cream mixture to the pan and stir gently, letting it simmer for another 10-12 minutes until the chicken is cooked through and tender.
• Once the chicken is cooked, add the methi leaves (either fresh or dried) and stir them into the creamy sauce.
• Let the methi infuse its earthy bitterness into the sauce, creating a beautiful contrast with the creaminess.
• Simmer for another 2-3 minutes, adjusting the salt to taste.
• Serve your Malai Methi Chicken hot, garnished with fresh methi leaves or a sprinkle of garam masala for an extra burst of flavor.
• This dish pairs beautifully with naan, rice, or parathas.
• This recipe of Malai Methi Chicken is creamy, aromatic, and full of flavor, making it the perfect dish for special occasions or a luxurious weeknight dinner.