🍛 Methi malai murg

Name: Methi malai murg
Total time: 45 min
Yield: 4
Cuisine: India · North India
Ingredients: 600 g boneless chicken, cut into pieces; 40 g cashews, soaked and blended to a paste with water; 150 ml cream; 3 tbsp dried fenugreek leaves (kasuri methi) or a handful of fresh ones; 4 garlic cloves and 3 cm ginger, grated; 1 onion, finely chopped; 1 green chili, slit; 2 tbsp vegetable oil; ½ tsp garam masala, salt

Origin: India · North India

525kcal

per serving · 300 g

175kcal

per 100 g

45 gProtein15 g / 100 g

33 gFat11 g / 100 g

12 gCarbs4 g / 100 g

Methi malai murg is a North Indian chicken curry in a mild, creamy sauce flavoured with fenugreek leaves. Chicken is cooked with garlic and ginger, then simmered in cream thickened with a smooth cashew paste. The fenugreek adds a pleasant bitter, herbal note that balances the richness. It is served with rice or flatbread.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Keto-friendly4 g carbs per 100 g

✓

High protein15 g protein per 100 g — 34% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken, cream

Contains dairybecause of: cream

Allergens

Contains (in a typical recipe):

⚠ Milk ⚠ Tree nuts

What it is made of

chickencreamfenugreek leavescashewsgarlicginger

Recipe

4 servings45 min

Ingredients

600 g boneless chicken, cut into pieces
40 g cashews, soaked and blended to a paste with water
150 ml cream
3 tbsp dried fenugreek leaves (kasuri methi) or a handful of fresh ones
4 garlic cloves and 3 cm ginger, grated
1 onion, finely chopped
1 green chili, slit
2 tbsp vegetable oil
½ tsp garam masala, salt

Method

Fry the onion in the oil until soft, then add the garlic, ginger and chili for 1 minute.
Add the chicken and cook for 6–8 minutes until it turns white on all sides.
Stir in the cashew paste and 150 ml water and simmer for 10 minutes.
Crush the fenugreek leaves between your palms and add with the cream and garam masala.
Simmer for 5 more minutes until the chicken is cooked and the sauce thick; season and serve.

How to make it lighter

Use half the cream and add more water to the cashew paste.
Halve the cashews — about 20 g is enough to thicken the sauce.
Serve with a measured portion of rice or one flatbread and a side of salad.

History

Methi malai murg belongs to the creamy 'malai' style of North Indian and Mughlai restaurant cooking, where cream and nut pastes enrich mild curries. No reliable record of its origin exists; it is popular today in restaurants and homes across North India.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →