Murgh Makhni Methi Masala is a rich and flavorful Pakistani dish that combines succulent chicken with a creamy, buttery sauce infused with fragrant fenugreek leaves and spices. Originating from the Punjab region, this dish is beloved for its balance of savory and aromatic flavors, where the sweetness of butter and cream is perfectly offset by the earthy tones of fenugreek and the warmth of spices like cumin and coriander. Key ingredients such as tender chicken pieces, fresh cream, and a blend of traditional spices create a luxurious texture and taste that is both comforting and exotic. This dish is often enjoyed with naan or rice, making it a favorite for family gatherings and festive occasions.
Murgh Makhni Methi Masala
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Yogurt – 1 Cups
- Cream – 0.5 Cups
- Butter – 4 Tbsp
- Fenugreek Leaves – 2 Tbsp
- Tomato Puree – 1 Cups
- garlic paste – 2 Tsp
- ginger paste – 2 Tsp
- Cumin Powder – 1 Tsp
- Coriander Powder – 1 Tsp
- Garam Masala – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
25 Grams
Total Fat
12 Grams
Saturated Fat
100 Mg
Cholesterol
500 Mg
Sodium
10 Grams
Total Carbohydrate
2 Grams
Dietary Fiber
20 Grams
Protein
Directions
Step 1
Marinate the chicken with yogurt, garlic paste, ginger paste, cumin powder, and coriander powder. Set aside for 30 minutes.
Step 2
Heat butter in a pan over medium heat. Add the marinated chicken and cook until it turns golden brown.
Step 3
Add tomato puree to the pan and cook until the oil separates from the masala.
Step 4
Stir in the fenugreek leaves, mixing well to combine with the chicken and sauce.
Step 5
Reduce the heat to low and add cream, gently mixing until the sauce is creamy and smooth.
Step 6
Sprinkle garam masala, stir, and let it simmer for 5 minutes. Serve hot with naan or rice.
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