Methi Mutter Malai & Chicken Korma

This dinner may have been full of fat and calories, but it was SO worth it! The kurma recipe I got from Neelam Batra's 1,000 Indian Recipes... Basically, she had the recipe for the sauce, and I added the chicken. This book is well worth purchasing, I've had it for years, and have yet to scratch the surface of the recipes in it. This was definitely the best kurma I have made so far! The Methi Mutter Malai is something I have worked on for a long time, years actually, until I got the recipe that was closest to the first one I had tasted a long time ago. I love this version, and return to it again and again... although I will try different versions every once in awhile.

For Chicken Korma:

• 1/4 cup each: shelled and finely ground pistachios, almonds, and cashews.
• 2 tablespoons white poppy seeds
• 2 tablespoons ground ginger
• 2 tablespoons ground green cardamom seeds
• 1 tablespoon ground black cardamom seeds
• 1 tablespoon ground cinnamon
• 1 tablesoon ground black pepper
• 1 teaspoon ground cloves
  

In medium cast-iron skillet, roast together all ingredients, stirring and shaking pan over medium heat, until heated through, about 2 minutes. Let cool. Reserve 2/3 cup for kurma recipe, store the rest in an airtight container in the fridge for up to a year.

• 2/3 cup of the nut mixture
• 2 cups plain yoghurt (the book calls for non-fat, I use regular)
• 2 cups water
• 1/2 cup heavy cream
• 2 tablespoons melted ghee or vegetable oil
• 1 large onion, cut in half and thinkly sliced
• 1 teaspoon minced garlic (I minced one large clove)
• 3 large chicken breasts, chopped and partially cooked
  
• salt, to taste
• 2 tablespoons finely chopped fresh cilantro (I was out, so I ommited it)

1. In a blender, blend the yogurt, water and cream until smooth. Heat the ghee or oil in a large, non-stick wok or saucepan over medium-high heat and cook the onion, stirring over high heat the first 2 - 3 minutes and then over medium-low heat until It's well browned and crisp (I let mine get very, very brown, it almost looked burned.) Add the garlic and cook, stirring, about one minute, then add the nut mixture and salt and cook, stirring, another minute.
2. Increase the heat to high and add the blended yogurt, a little at a time, stirring constantly to prevent curdling. Bring to boil over high heat. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until the sauce thickens. At this point, add in the chicken, and continue to simmer until sauce is thick and traces of oil are visible on sides. Garnish with cilantro... Enjoy!

For Methi Mutter Malai:

• 3 cups peas, frozen works fine
  
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground green cardamom
  
• 1 teaspoon ground cloves
• two handfuls cashew nuts, finely ground
  
• 2 onions, chopped
  
• salt & pepper, to taste
• 1 cup heavy cream
• 1 1/2 cups milk
  
• 1/4 cup dried fenugreek leaves
• chili powder, to taste
• 1/2 teaspoon amchur powder
• 1/2 teaspoon sugar
• few tablespoons vegetable oil
  

Heat oil in large pan, fry onion until translucent. Add Cinnamon, cloves, and cardamom and fry a minute. Add fenugreek and cream and cook until almost dry. Add peas and cashew powder, cook 2 minutes, stirring occasionally. Add milk to get a thick gravy. Simmer down if neccessary. Add salt, black peper, and chili powder to taste. Add amchur and sugar. Cook a few minutes, and enjoy!


My bf was coming into town and wanted me to save some dinner for him, so I decided to make this little box that would keep the sauces seperate and only use one dish. The rice worked perfectly!

May not look appetizing, but It's pretty functional :)