Kasuri Malai Murgh Recipe
Kasuri Malai Murgh is a rich, creamy chicken curry made with cashew paste and fresh cream & flavoured with fresh ground pepper and dry fenugreek leaves. Kasuri Malai Murgh comes from Mughal Cuisine and is a perfect side dish with Rumali Roti or Naan. The creamy, silky gravy with juicy and tender chicken pieces is simply irresistible and can be a show stopper dish at any house party.
Serve Kasuri Malai Murgh with Roomali Rotis or Hot phulkas for a perfect dinner.
If you like this recipe, you can also try other recipes such as
10 M
60 M
70 M
6 Servings
Ingredients
- 1 kg Chicken , cut into medium pieces
- 4 Onions , finely chopped
- 7 cloves Garlic , finely chopped
- 1-1/2 inch Ginger , grated
- 4 Green Chillies
- 1/2 cup Curd (Dahi / Yogurt)
- 1/2 cup Fresh cream
- 1/4 cup Cashew nuts , paste
- 1/4 cup Melon seeds , paste
- 2 tablespoons Kasuri Methi (Dried Fenugreek Leaves)
- 1 teaspoon Whole Black Peppercorns , freshly ground
- 2 tablespoons Coriander Powder (Dhania)
- 1-1/2 teaspoons Red chilli powder
- 1 pinch Turmeric powder (Haldi)
- Salt , as required
- Cooking oil , as required Whole spices
- 1 teaspoon Ajwain (Carom seeds)
- 4 Cardamom (Elaichi) Pods/Seeds
- 2 Black cardamom (Badi Elaichi)
- 4 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 2 Bay leaf (tej patta)
- 1/2 teaspoon Mace (Javitri)
How to make Kasuri Malai Murgh Recipe
To begin making the Kasuri Malai Murgh recipe, wash chicken nicely and fry in oil/ghee till they turn golden in colour. Keep them aside.
In the same wok/kadhai, add more oil if needed and add all the whole spices and let them crackle.
Now add finely chopped or ground onion and saute till raw smell goes off.
Now add finely chopped garlic and ginger and saute till golden.
Add the fried chicken in the onion mix and fry in high flames for 2 to 3 minutes.
Now add fresh curd and kasuri methi and mix everything well.
Fry the chicken in low to medium flame till curd leaves water. Cover the lid and allow the chicken to cook for 8 to 10 mins. Meanwhile adjust oil if needed.
As soon as the curd reduces and oil starts leaving from the sides, add coriander powder, red chilli powder and chopped green chilies.
Mix and fry for 5 to 6 minutes on medium flame.
Now add fresh cream and cashew-melon seeds paste and mix such that everything incorporates well.
Fry for some time and add salt and water as per required consistency. Close the lid and cook.
Once the chicken is done, add freshly ground black pepper and some more crushed kasuri methi and turn off the gas.
Serve Kasuri Malai Murgh with Roomali Rotis or Hot phulkas for a perfect dinner.
Shaheen Ali
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'
