Murgh Malaiwala Recipe - Chicken In Rich Creamy Gravy
Murgh Malaiwala recipe is a perfect combination of marinated and roasted chicken pieces in rich malai and milk gravy.
Ingredients
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500 gram Chicken
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cut into pieces
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2 teaspoon Ginger
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paste
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1 teaspoon Garlic
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paste
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2 tablespoon Fresh cream
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1 tablespoon Whole Almonds (Badam)
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paste
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1/2 teaspoon Lemon juice
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1/4 teaspoon Black pepper powder
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Salt
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to taste
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1 Onion
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sliced
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1/2 cup Fresh cream
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1 cup Milk
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2 Cardamom Powder (Elaichi)
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1 inch Cinnamon Stick (Dalchini)
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2 Bay leaf (tej patta)
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2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
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4 teaspoon Ghee
Instructions
Step 1
To begin making the Murgh Malaiwala recipe, firstly clean and wash the chicken pieces and dry it
Step 2
Soak kasuri methi leaves in 1/4th cup of water in a small bowl
Step 3
Take a big bowl and add chicken, salt, pepper and mix it well
Step 4
Refrigerate it for about 2 hours or more
Step 5
After 2 hours, add garlic, ginger, lemon juice, almond paste and 2 tablespoons cream into the chicken and keep it aside for 20 minutes
Step 6
Heat a heavy bottomed pan with ghee
Step 7
Add cardamom powder and onions in the pan and let it cook till the onions become soft and translucent
Step 8
Next, add the marinated chicken pieces and let it cook for 10 minutes
Step 9
After 10 minutes, add in the cream, milk with cinnamon stick and bay leaf
Step 10
Boil stirring occasionally till the chicken pieces are fully cooked and semi thick gravy consistency is formed
Step 11
Strain the methi leaves and sprinkle on the gravy and stir it well
Step 12
Let it cook for about a minute or two
Step 13
Switch off the gas, cover the pan and let it sit for 10 minutes before serving
Step 14
Serve Murgh Malaiwala along with Burani Raita, Garlic Naan and Jeera Rice for a weekend meal with your family