By Aditi Saraswat
November 28, 2025
Craving restaurant-style creamy, soft chicken curry? This methi malai chicken blends juicy chicken, fresh methi and a base of malai-cashew gravy. Ideal for cosy dinners, it is mildly spiced, aromatic and tastes just like your favourite restaurant meal.
500 g chicken (bone-in curry cuts) 1 cup fresh methi leaves 2 tbsp oil 1 tbsp ghee 1 tsp cumin seeds 2 medium, finely chopped onions 1.5 tbsp ginger-garlic paste 2, slit green chillies ½ cup tomato puree ¼ cup whisked curd ½ cup fresh cream ¼ cup cashew paste ½ tsp turmeric 1 tsp coriander powder ½ tsp garam masala 1 tsp, crushed kasuri methi Salt to taste
Marinate the chicken pieces with ¼ cup curd, 1 tsp ginger-garlic paste, ½ tsp haldi, 1 tsp red chilli, and salt. Keep it for 30 minutes.
Soak around 10–12 cashews in hot water for about 10 minutes. Mix it with 2 tbsp milk or water to make a smooth, creamy paste.
In a deep pan, heat 2 tbsp ghee and 1 tbsp oil. Add 1 tej patta, 3 green cardamom, chopped onion. Sauté till it turns soft and light golden.
Make the base by adding 1 tbsp ginger-garlic paste, 2 puréed tomatoes, salt, 1 tsp coriander powder, and ½ tsp garam masala. Cook this masla till the oil separates.
To this prepared base, add the marinated chicken, and cook for about 8–10 minutes. Add in 1 cup chopped fresh methi and sauté till it turns fragrant and wilted.
Lower the flame and add cashew paste, fresh cream and ½ cup water. Boil for 8–10 minutes till the gravy turns thick, velvety. Garnish with kasuri methi and serve.