How To Make Methi Malai Chicken At Home For Dinner
- Harshita Malhotra
Updated : June 07, 2022 10:06 IST
Try this recipe of Methi Malai Chicken by Chef Sanjeev Kapoor and enjoy your dinner.
Methi Malai Chicken is a dish that is a delicious amalgamation of methi ( fenugreek), chicken and cream. The earthy, bitter flavour of fenugreek leaves is a perfect match with the chicken. The use of cream reduces the bitterness of the dish, even more, adding to its richness. Methi chicken malai is a delicious combination of methi leaves and chicken pieces. This dish is a package of various nutrients. Fenugreek's role in blood sugar control and the treatment of type 1 and 2 diabetes is supported by evidence. Fenugreek has been shown in studies to lower cholesterol levels, particularly low-density lipoprotein (LDL), which is known to prevent cholesterol and triglyceride absorption. It has an important function in heart health since it contains galactomannan. It also has a high potassium content, which helps to manage heart rate and blood pressure by counteracting the effects of sodium. Because fenugreek is high in fibre and antioxidants, it assists digestion by eliminating harmful toxins from the body. Fenugreek tea is sometimes used to treat indigestion and stomach pain. To relieve constipation, drink fenugreek water first thing in the morning. The recipe is full of delicious flavours and nutrients. This non-vegetarian recipe is well-known for its distinctive flavour and cooking manner. The tender and juicy chicken pieces are mixed well with the methi and cream gravy giving methi an exotic touch.
Here's how you can make this exotic methi malai chicken Chef Sanjeev Kapoor's style
- 1-inch cubes of boneless, skinless chicken 500 gram
- 1 tablespoon fresh cream
- 1 tablespoon dried fenugreek leaves (methi)
- 1/2 cup coarsely chopped fresh fenugreek leaves (methi)
- 1/2 cup beaten yoghurt
- Ginger, garlic and green chilli paste
- 1/4 teaspoon turmeric powder
- Salt to taste
- 3 teaspoons of oil
- 2 medium onions, finely chopped
- In a large mixing dish, mix the chicken, dried fenugreek leaves, yoghurt, ginger-garlic-green chilli paste, turmeric powder, and salt. Refrigerate for 1/2 hours to marinade.
- Set aside for 10 minutes after mixing fresh fenugreek leaves with salt. Squeeze out any excess water and place it in a small bowl.
- In a nonstick skillet, heat the oil, then add the onions and cook until they are gently browned. Sauté for 1-2 minutes with fresh fenugreek leaves.
- Add the chicken and the marinade and cook for 3–4 minutes in a hot pan.
- After that add 1 cup of water and mix the ingredients well. Add some salt and cook till the chicken's rawness fades away.
- Add some fresh cream and mix it thoroughly.
- Serve hot with naan or roti.
- You may add some tomatoes to the dish for an enhanced flavour.
- Marinade the chicken for at least 1/2 hour so that the flavours get soaked in properly.
- Don't add excessive water because the fenugreek is itself a watery vegetable and leaves water when cooked at a high flame.
- If you are using chicken with bones, then marinate it for 1 hour for enhanced flavour.
- You can add homemade garam masala to the chicken for an extra dash of spiciness.