Murgh Methi Malai Chef: Recipe Servings: 8 Cook Time: 40 Minutes Chicken curried in yoghurt and cream with an added flavour punch of kasoori methi. Ingredients 1 chicken without skin - jointed (cut into pieces) 1/4 cup oil 3 cloves 2 split brown cardamoms 3 sliced onions 1 Tbsp chopped garlic 1 Tbsp chopped ginger 6 seeded green chillies 2 cups water 2 Tbsp kasoori methi (dried fenugreek leaves) 1/2 cup yogurt 1 tsp red chilli powder 1 tsp turmeric Salt 1/2 cup full cream Method Heat oil in a large pan. Add cloves and cardamoms. Saute. After half a minute, stir in onions, garlic, ginger and green chillies. Allow onions to soften. Add 1/2 cup water and bring to a boil. Allow it to reduce by half before adding methi leaves. Pour in 1/4 cup water and cook until ingredients colour. Add chicken, yogurt, chilli powder and turmeric. Season with salt and pour in remaining water. Simmer until chicken is tender. Add half the cream, transfer on to a serving dish and garnish with the rest of the cream and serve hot.