Murgh Methi Malai / Chicken in Creamy Fenugreek Sauce

Last month on a fine morning I plucked my fresh grown methi leaves/ fenugreek leaves from my kitchen balcony with the thought of making Methi chicken that I previously used to make with dry fenugreek leaves. While waiting for my helper to come I happened to see in my reader that Ria had updated her blog with Methi Malai Chicken and you guessed it.....I changed my plan to make my usual methi chicken to this one and it was a good decision….we loved this curry… she got this recipe from one of our FB friends Bindu… so here is the much talked FB fame MMC (Methi Malai Chicken) :) … Thank you Bindu for this wonderful recipe and thanks Ria for posting this in your blog :)...

Murgh Methi Malai /  Methi Malai Chicken / Chicken in Creamy Fenugreek Sauce

Ingredients:
1 whole chicken, cut up into 18-20 pieces, washed.
2 large red onions, finely sliced
3 tbsp ginger garlic paste
12 green chillies, ground to a rough paste
1 1/2 tbsp coriander powder
1/2 tsp turmeric powder
1 tsp garam masala
1 bunch fresh methi / fenugreek leaves
2 medium tomatoes, chopped
5 tbsp plain yoghurt, whisked well
4 tbsp heavy cream / Amul cream
Salt to taste
Oil- 3 tbsp
Water- 1/2 cup
Method:

• Heat oil in a pressure cooker.
• Add the sliced onions plus some salt and sauté till they become soft.
• Add the ginger-garlic paste and green chillies and sauté for almost a minute.
• Add the powders and mix well.
• Add in the leaves and give it a good mix till they wilt.
• Add in the chopped tomatoes and mix. If you want, you can mush up the tomato pieces with the back of your spoon.
• Add in the well whisked yoghurt and mix quickly so that it doesn't spilt.
• Add in the chicken pieces and brown the pieces. Cover and cook for 1 whistle.
• Let the pressure go down on it's own. pen the lid and add in the cream.
• Check for salt and serve hot with rice / chapathi / parata / poori / bread

Notes:

• Since we only buy boneless chicken and prefer smaller pieces in our curry, I didn’t use a pressure cooker to make this. I used my non-stick pan instead.
• This curry should be creamy and not watery, so please keep that in mind when you add water.
• You can grow methi leaves / fenugreek leaves in a pot in your kitchen balcony… Just plant methi seeds / fenugreek seeds / ulluva in a pot and you will get your first crop in 2-3 weeks of time!