I made this last night and OMG ! So delicious! I will definitely be making this “Murgh Methi Malai || Creamy Chicken Curry” again and again and again. I am very much thankful to Daisy Ahmed ji for sharing her secret recipe.
Ingredients to prepare Murgh Methi Malai || Creamy Chicken Curry:-
5 Chicken Drumsticks
2 tbsp veg oil
1 tbsp + 1 tsp butter
3 tbsp + 3 tbsp fresh cream (whisk before use)
1 tsp chili flakes
2 medium size sliced onions
1 tbsp garlic paste
1 tbsp ginger paste
1/2 tsp brown/ regular sugar
1/2 tsp finely chopped green chili
1 tsp + 1 tsp Kasuri Methi (dried fenugreek leaves)
Salt to taste
Method to prepare Murgh Methi Malai || Creamy Chicken Curry:-
Wash and pat dry chicken drumsticks.
Take chicken drumsticks in a bowl and marinate with chili flakes and pinch of salt for an hour in room temperature.
Heat 1 tbsp butter and veg oil in a pan on medium flame.
Fry marinated chicken drumsticks and keep aside.
Add sliced onions and pinch of salt into the remaining oil on the pan. Fry onions till translucent.
Add chopped green chili, ginger and garlic paste. Stir and cook for about 7 / 8 minutes on low flame.
Add 3 tbsp cream and 1 tsp kasuri methi into the pan. Bhunao for 2 minutes on low flame.
Add fried chicken drumsticks into the pan. Stir gently and cook for 3 minutes.
Add 2 tbsp of water and sugar into the pan. Mix and cover with a lid.
Cook for 5 minutes on low flame. Add cream and mix gently.
Season with salt. Cook for another 3 minutes.
Melt butter on low flame in another pan and add remaining kasuri methi.
Transfer this butter and kasuri methi mixture into the pan with Chicken Drumsticks. Cover with a lid immediately.
Switch off the flame. Rest it for 5 minutes.
Murgh Methi Malai || Creamy Chicken Curry is ready to serve with pulao or naan.