Murgh Methi Malai / Chicken in Creamy Rich Gravy

It is raining here in Chennai and I woke up to a cool pleasant day. It is supposed to be hot sunny summer day.. But looks like we are blessed for 2 to 3 days for this cool weather in summer. Otherwise summer is totally horrible in Chennai.

 

For a rainy day like today this hot creamy chicken gravy with roti is a heavenly combo. Methi (Fenugreek Leaves) and Murgh (chicken ) compliment each other and the gravy tastes super delicious, finger licking good. 

 

 Ingredients

• 500 Grams Chicken pieces with bones
• 1/4 Teaspoon Turmeric Powder
• 1/2 Teaspoon Salt
• 1 Teaspoon Ginger Garlic Paste
• 1/2 Teaspoon Garam Masala
• 2 Tablespoon Oil
• 1 Inch long Cinnamon
• 2 Green Cardamom
• 1 Black Cardamom
• 3 Cloves
• 1 Medium sized Onion chopped finely
• 1 Medium sized Tomato chopped finely
• 1 Tablespoon Ginger Garlic Paste
• 2 Teaspoon Coriander Powder
• 1 Teaspoon Red Chilli Powder
• 1/2 Cup thick Curd
• 3 Tablespoon Fresh Cream
• 2 Tablespoon Dry methi leaves

Directions

1.  Marinate chicken with 1/4 teaspoon turmeric powder, 1/2 Teaspoon Salt, 1 teaspoon ginger garlic paste, 1/2 Teaspoon Garam Masala for 30 minutes

2. In a pan, heat 2 tablespoon oil. When the oil is hot, add  bay leaf, cinnamon , cloves, green cardamom, black cardamom


                                


3.When the splutter, add onions and fry until they are soft

4. Add tomatoes and fry until they are soft and oil starts leaving out from the mixture

5. Add 1 tablespoon Ginger garlic paste and fry until the paste is fried nicely and doesn't smell raw anymore

6. Add coriander powder, red chilli powder and fry for a minute

7. Add thick curd and fry on high flame stirring continuously. If you do not stir curd, it will get curdled

8. Keep stirring until the gravy starts leaving oil and the curd is well blended with the onion tomato mixture

9. Add marinated chicken pieces along with the marinate and fry nicely for 5 minutes

                                   

10. Add add 1 Cup water , salt to taste and cook the chicken for 15 minutes or until the chicken is cooked through

11. Add fresh cream, crushed dry methi and let it cook on low flame for 2 more minutes and switch off the flame

                                 


                                    

12. Serve hot with roti / chapathi / naan