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 :)


Valarmathi said...

Love the chicken kurma. Should try once. Richy, yummy methi mutter malai.

Happy cook said...

Meeso meeso i am comming over for having this delicous dinner.
Looks so so yumm.
Lucky bf as you saved this delicious dinner for him too.

luckysanjana said...

meeso that is my kind of dinner........Carb rich and enhanced with picture was good and it reminded me how long its been since ive had both of these..............what with trying to lose weight and all........I made amritsari chana masala today and my husband gave me the bestest
god this is better than what we ate at the is so rewarding......when it turns out great.........and the biggest compliment is when the dish is have a nice day Meeso.

Vani said...

That kurma sounds delicious with all those nuts and poppy seeds! I must try your version of methi malai matar. It looks great!

Vishali said...

mmmhhh both the Chicken and Peas curry look delicious mouths watering :D. yummy...good one

Cham said...

Wow the chicken kurma with so many nuts! Very rich! I would be happy to have for dinner!

meeso said...

~ Thanks, Valarmathi!

~ Thanks, Happy cook, I am saving you a plate :)

~ Thanks, lucky... I am trying to lose weight too, but I always give myself a break at dinner :)

~ Thanks, Vani!

~ Thanks, Vishali!

~ Thanks, Cham!

AnuSriram said...

Methi matar malai looks perfect and a very nice presentation!

A_and_N said...

You dont have to justify the richness of the meal...its totally worth it to do that once in a while :D The methi matar malai especially looks great! I am sure your bf must have enjoyed both the dishes thoroughly :)

meeso said...

~ Thanks, AnuSriram!

~ Thanks A_and_N :)

Medhaa said...

Love both the curries, they look perfect and you are so innovative love the idea of storing it in one box.

meeso said...

~ Thanks, Medhaa :)

Cilantro said...

Mostly the recipe we try elsewhere and which seems to be the best are always the ones which we would love to cook and get somewhere close to it.
To me the malai kofta, I tasted about ten years ago is what I would like to make but never came close to it nor did I get it in any other restuarants.
Both of your dishes have come out great. I have added cashews & almonds but not pistachios.