Baked Methi Malai Murg

Baked Methi Malai Murg is a rich and flavorful Indian dish featuring tender chicken marinated in a creamy fenugreek sauce, then baked to perfection. This gluten-free delight brings the warmth of Indian spices to your table with minimal hassle.

Ingredients

• Chicken thighs - 400 grams
• Fresh methi (fenugreek) leaves - 50 grams, chopped
• Coconut milk - 200 ml
• Greek yogurt - 100 grams
• Ginger paste - 1 tablespoon
• Garlic paste - 1 tablespoon
• Green chili - 1, slit
• Garam masala - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Cumin powder - 1 teaspoon
• Salt - 1 teaspoon
• Lemon juice - 1 tablespoon
• Cilantro - a handful, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (390°F).
2. In a large bowl, combine the chicken thighs, ginger paste, garlic paste, garam masala, turmeric powder, cumin powder, salt, and lemon juice. Mix well to coat the chicken evenly.
3. Add the chopped methi leaves, coconut milk, and Greek yogurt to the chicken mixture. Stir until everything is well combined and the chicken is fully coated in the marinade.
4. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
5. Transfer the marinated chicken to a baking dish, ensuring the chicken pieces are arranged in a single layer.
6. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and has a nice golden color.
7. Remove from the oven and let it rest for 5 minutes before serving.
8. Garnish with chopped cilantro and serve hot with steamed rice or gluten-free naan.

Nutrition

• Calories: 550
• Protein: 40 g
• Carbs: 12 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 150 mg
• Total Fat: 38 g
• Saturated Fat: 16 g
• Unsaturated Fat: 20 g
• Water: 0.3 L

Health Benefits

• Rich in protein, supporting muscle health and repair.
• Fenugreek leaves are known to aid digestion and may help regulate blood sugar levels.

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