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Malai Methi Chicken with Jeera Pulao
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Malai Methi Chicken with Jeera Pulao

Restaurant-style Mughlai curry with flavors of fresh fenugreek leaves, and a rich blend of nuts and cream. This curry is ideal to be prepared for parties and to be served with naan, pulao, or roti.
Course Curry, Main Course
Cuisine Indian
Keyword Chicken, Curry, Methi
Prep Time 1 hour 15 minutes
Cook Time 30 minutes
Total Time 1 hour 45 minutes
Servings 4
Author Shanaz Rafiq

Ingredients

  • 1 kilogram chicken pieces cut into small size
  • 1 cup finely sliced onion 2 medium
  • 1 cup chopped tomato 2 medium & ripe
  • 3 cups chopped methi leaves fresh fenugreek
  • ½ cup chopped coriander leaves
  • 2 green chilies chopped or just a slit
  • 2 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon white pepper powder
  • 2 tablespoon cashew nut paste
  • 2 tablespoon cream

Whole spices:

  • 1 piece cinnamon 1 inch
  • 4 cloves
  • 4 green cardamoms
  • 1 teaspoon cumin seeds
  • ¾ salt
  • 5 tablespoon butter or ghee or cooking oil

For marinade:

  • 3 tablespoon yogurt
  • 1 tablespoon ginger & garlic paste combined
  • 1 tablespoon lemon juice
  • 1 teaspoon salt

For Jeera Pulao:

  • 4 cups basmati rice
  • 1 small onion sliced
  • 1 teaspoon grated ginger
  • 2 teaspoon cumin seeds
  • 8 cups water
  • 1 tablespoon white vinegar
  • 1 and 1/2 teaspoon salt
  • 4 tablespoon ghee

Instructions

  • Mix all the ingredients for the marinade and add chicken pieces to it. Marinate for 1 hour.
  • Heat butter or ghee in a saucepan and add all the whole spices. Once it starts to crackle, add chopped onion and green chilies. Fry until lightly golden.
  • Now add chopped tomatoes and fry till it softens. Add the marinated chicken pieces and fry on high heat for 2 minutes or till the juice gets sealed.
  • Reduce the heat and add 2 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon white pepper powder, and a bit of salt. Stir well, cover, and cook for 10 minutes on medium heat.
  • Then add chopped methi leaves and cashew nut paste. Mix well and again cook for 10 more minutes or till the chicken is fully done.
  • Finally, add cream and chopped coriander leaves and cook for 2 minutes on low heat.
  • Serve hot with Jeera pulao.

For Jeera Pulao:

  • Wash the rice and soak for 30 minutes. Discard the water.
  • Heat ghee in a large non-stick saucepan and add 2 teaspoon cumin seeds. Wait until the seeds start to crackle and slightly change color, then add sliced onion and grated ginger. Fry until the onion turns soft (not brown) and then add 8 cups of water, salt, and white vinegar.
  • Cover with lid and let the water boil.
  • Now add soaked rice and stir gently. Place the lid and cook on medium to low heat for 10 minutes or till all the water has dried and rice is cooked.
  • Open the lid and gently stir and loosen up the sides to allow the trapped steam to escape. Remove from heat and keep covered for 15 to 20 minutes before serving.
  • Serve hot.