How to make methi malai chicken restaurant style | Murgh methi malai recipe


Methi malai chicken is another delicious Indian chicken gravy recipe. You should try this recipe at home if you like Indian chicken curries. This dish is also suitable if you want to treat your taste buds with something different. In this recipe, the chicken is marinated with curd and spices. Then the chicken is cooked with methi (fenugreek) leaves in a gravy made from onion-tomato paste and other spices. Ingredients like cashews and fresh cream give the gravy a smooth, creamy texture. Methi adds its own taste and makes it very tasty. This is a very aromatic, delicious, and easy dish to make at home.


Ready tasty methi malai chicken served hot in a white bowl on table top by Homemakerjob,
Restaurant style methi malai chicken

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Ready tasty methi malai chicken served hot in a white bowl on table top by Homemakerjob,

How to make methi malai chicken restaurant style

Methi malai chicken is one of the delicious dishes that you must try. It has a creamy, mildly bitter, sour, and mildly spicy taste. It is a very flavorful, aromatic, and smooth gravy dish.
Prep Time 15 mins
Cook Time 40 mins
Marinating Time 30 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine Indian
Servings 3 people


For marination

  • 550 gm chicken
  • ½ cup curd
  • 1 tbsp ginger garlic paste
  • red chili powder
  • 1 tsp coriander powder
  • ¼ tsp turmeric powder
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • 1 tsp kasuri methi
  • 1 tsp salt

For onion-tomato paste

  • 2 tbsp oil
  • 1 cup onions chopped
  • ½ cup tomatoes chopped
  • 6 garlic cloves
  • 1 inch ginger
  • 12 cashews
  • 1 green chili

For gravy

  • 3 tbsp oil
  • 1 tbsp ghee (clarified butter)
  • 1 inch cinnamon
  • 2 green cardamoms
  • 4 cloves
  • 1 small piece of mace
  • 1 bay leaf
  • 8 black peppers whole
  • 2 green chilies
  • 2 cup methi leaves (fenugreek leaves)
  • ¼ cup fresh cream
  • 2 tbsp coriander leaves chopped


  • Take chicken in a mixing bowl. Add the marinating ingredients and mix well with the chicken. Let it marinate for 30 min.
  • Heat 2 tbsp oil in a kadai on medium-high heat. Add 1 cup chopped onion and fry for 4-5 min. Once onions soften add ½ cup chopped tomatoes and stir well, cook for 3 min.
  • Add 6 garlic cloves, 1 inch chopped ginger, and 12 cashews. Mix well and fry for 4 min. Place everything on a plate and let it cool down.
  • Once the onions and tomatoes are cooled down, transfer them to a mixer jar and blend till you get a smooth paste.
  • Wash the methi leaves with clean water and let them dry.
  • Heat 3 tbsp oil and 1 tbsp ghee in a kadai on medium high heat.
  • Turn the heat to medium; add 2 green cardamoms, cinnamon, and 4 cloves. Then add the bay leaf, small piece of mace, and 8 black pepper whole. Fry well for 25 seconds.
  • Add onion tomato paste and mix well with whole spices. Turn the heat to low and cook for 6 min. Keep stirring in between.
  • Add the marinated chicken and mix well with the onion and tomato paste. Turn the heat to medium-high and cook for 10 min. Cover with a lid and cook for another 10 min on medium heat.
  • Now add 2 cup methi leaves and mix well with the chicken. Add ½ cup water and give a good mix. Cover with a lid and cook for 10 min on low heat. Stir the chicken in between.
  • Add 2 green chilies and ¼ cup cream; mix well with the chicken gravy. Cook for 2 min and add 2 tbsp chopped coriander leaves. Mix well, cook for 15 seconds, and then turn off the heat.
  • Serve hot methi malai chicken with rice, roti, or naan.


  • Rinse methi well with water. Use only methi leaves with tender stems, and cut the thick stems to avoid extra bitterness.
  •  Do not chop the methi leaves. If chopped, it will increase its bitterness.
  • If not in a hurry, let the chicken marinate for longer for a better taste.
  • Adjust spice level as per your taste.
  • You can add more water for thinner gravy or as per your desired consistency.
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