Murg malaiwala

Murg malaiwala……is a dish in which chicken is cooked in cream or malai. The basic rule is, no turmeric added to the dish and not a lot of spices. However, I have added a pinch of turmeric. That is because this is the color I like. The added cream and almond paste adds richness and creaminess to the gravy which makes it a perfect party dish. This chicken preparation is no less than other popular chicken preparations of India like Chicken Biriyani or Butter chicken.

Course: Main course

Cuisine: Indian

Preparation time: 10 mins

Cook time: 40 mins

Servings: 5

Ingredients

• 1 kg chicken cut like chicken curry
• 1 tablespoon of ginger paste
• 1 tablespoon of garlic paste
• 2 onions sliced thinly
• 3 tablespoons of hung curd
• A pinch of turmeric powder
• Salt to taste
• 1 teaspoon of garam masala powder
• 1 teaspoon of red chili powder
• 3-4 green chilies slit
• 2 tablespoons of kasuri methi
• 1/4 cup of fresh cream
• 1/2 cup of milk
• 10-12 almonds
• 1” cinnamon stick broken into pieces
• 3-4 cardamoms
• 8-10 peppercorns
• 3 tablespoons of oil

Directions

1. Marinade the chicken with salt, hung curd, turmeric, red chili powder, ginger paste, garlic paste and garam masala powder.
2. Cover the chicken and leave it for 3-4 hours or overnight in a refrigerator.
3. Soak the kasuri methi in ¼ cup of water.
4. Soak the almonds in water for 30 minutes.
5. Peel the almonds and make a smooth paste of the almonds.
6. Take a pan/kadai and to it add oil. Once the oil is hot, add the cinnamon sticks, cardamom, peppercorns.
7. As you start getting the aromas of the whole spices, add the chopped onions.
8. Saute the onions till they turn translucent.
9. Now, add the chicken along with the marinade and the green chilies.
10. Cover and cook the chicken in its own juices.
11. Once you see oil leaving the sides of the pan, add 1/3 cup of water along with almond paste, milk, fresh cream and soaked kasuri methi along with the water.
12. Let it simmer till you achieve the desired consistency. You can add water if you like thinner gravy.
13. Serve hot with naan or paratha.

Step by step instructions to prepare Murg malaiwala

Marinade the chicken with salt, hung curd, turmeric, red chili powder, ginger paste, garlic paste and garam masala powder.

Cover the chicken and leave it for 3-4 hours or overnight in a refrigerator.

Soak the kasuri methi in ¼ cup of water.

Soak the almonds in water for 30 minutes.

Peel the almonds and make a smooth paste of the almonds.

Take a pan/kadai and to it add oil. Once the oil is hot, add the cinnamon sticks, cardamom, peppercorns.

As you start getting the aromas of the whole spices, add the chopped onions.

Saute the onions till they turn translucent.

Now, add the chicken along with the marinade and the green chilies.

Cover and cook the chicken in its own juices.

Once you see oil leaving the sides of the pan, add 1/3 cup of water along with almond paste, fresh cream and soaked kasuri methi along with the water.

Let it simmer till you achieve the desired consistency. You can add water if you like thinner gravy.

Serve hot with naan or paratha.