In-house Copywriter at Camberwell Film Studios. Loves writing about advertising and technology. Has worked with Contagious Magazine, The Upcoming, Creative Orchestra, Triton Communications, All India Radio, etc.
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1). Heat 2tbsp of oil in non stick pan and add chicken to fry for 3-4 minutes each side, till it turns light brown.
2). Heat 2tbsp of oil in another pan, and add cloves and cardamom to it.
3). Stir it a little and as you smell the spices roasting (after about 10 seconds), add onions, garlic, ginger and green chillies. Mix them and allow the onions to soften.
4). Add 1/2 a cup of water and bring it to boil. Let the water evaporate and reduce the mix by half before adding methi leaves.
5). Pour in 1/4 cup more water and cook until the mix has the same texture.
6). Add chicken, yoghurt, chilli powder and turmeric. Season with salt and pour in the remaining water. Simmer until chicken is tender (for about 20 minutes).
7). Add half the cream, transfer on to a serving dish and garnish with the rest of the cream and serve hot with chappatis or rice.
Murgh Methi Malai is part of the Mughlai Cuisine from the erstwhile province of Awadh in India. It's hugely popular in States of Uttar Pradesh and Delhi. Mughlai Cuisine differs from the other curry dishes like Butter Chicken, which are mostly a part of the Punjabi Cuisine. The Mughlai Cuisine often requires arduous amounts of time and labour, which can take days to prepare a particular dish. This recipe, however, has been tweaked to best suit our times.