KASOORI MURG MALAI

Chicken is simmered in a creamy gravy with garam masala and kasuri methi.The richness of the gravy is offset by the distinct bitterness of dried fenugreek leaves, resulting in an interesting amalgamation of flavours.

Serves :

Preparation Time :

2 hours

Cooking Time :

40 minutes

Preparation Method :

Grind together onions, green chilies, garlic and ginger with a little water to a fine paste.
Heat oil. Add onion paste and fry till it just starts to change colour. Do not make it brown.
Add chicken, salt, garam masala and white pepper. Fry till chicken changes colour.
Add hung curd and kasoori methi. Mix well and cook for 5 minutes.
Cover, lower heat and cook till chicken is tender.
Add ½ cup water and bring to a boil. Simmer for 3 minutes to get a thick masala gravy.
Keeping the heat low, add fresh cream. Mix well and give one boil, stirring continuously on low heat.
Serve hot garnished with kasoori methi and fresh coriander.

INGREDIENTS

750 grams boneless chicken
150 ml curd - hung for ½ hour and then beaten till smooth
150 ml fresh cream
2 tablespoon kasoori methi (dried fenugreek leaves)
75 ml IDHAYAM sesame oil
1 teaspoon garam masala
Salt to taste
1 teaspoon white pepper (adjust to taste)

Grind Together

2 medium onions
6 flakes garlic
1" piece ginger
1-2 green chilies

3 comments for “Kasoori Murg Malai”

Gladyce

Posted Monday, October 10, 2022 at 10:17:33 AM

I'm not a good cook so I love cooking sites like this, thanks for sharing good articles so I can learn and cook delicious food. wordle hint
Posted Thursday, February 9, 2023 at 1:41:22 AM