Murg Methi Malai

I have a fondness for kasuri methi. I love adding it to many of my dishes to add to the flavour. If I am making a normal and simple chicken curry I make sure to add some kasuri methi. Dal makhni is another dish that is liberally dosed with the same. And a dish like Methi malai curry naturally calls for this lovely ingredient.
This is a simple recipe. And best is that it does not need any tomatoes. Off late the tomato prices have sky rocketed to 100 rupees and above per kg. it really pinches your pocket when something so basic becomes so costly. So these dishes that do not require any tomato are the best option in these days.


Ingredients

1 kg chicken, marinated in ginger garlic paste for 1 hour
2 bay leaves
1 tsp black pepper
3 green cardamoms
3 onions, quartered
2 tbsp ginger garlic paste
2 tbsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
½ cup kasuri methi
2 tbsp cashews, soaked in water
1 cup milk
Salt to taste
¼ tsp sugar

Marinate the chicken for an hour. Boil the quartered onions. Cool them and then grind to a smooth paste. Grind the soaked cashews to a paste.
Heat some oil and fry the chicken on high flame for 3 minutes. Take the chicken pieces out. Add the bay leaves, black pepper and green cardamoms. Add the onion paste and ginger garlic paste. Fry on medium heat till the oil separates. Add the dry masalas, kasuri methi  and the kaju paste. Saute till oil separates again. Now add the chicken pieces and fry on high flame for 5 minutes. Add the milk gradually. Add salt and sugar. Once the gravy comes to a boil, cover and cook for 5 more minutes. Your murg methi malai is done. You can have it with roti, paratha or rice.