Malai Murg curry

Curries can be rich, creamy, and spicy, depending on the variety. The one I have here – Malai Chicken have all the aforementioned properties, but none too overpowering. The cream-based gravy doesn’t feel too heavy and spice notes are very subtle; with each bite it’s almost like you can try and identify the different spices which have gone in. Goes well with steamed rice, or any bread of your choice.

You need –

  • Chicken – 750 grams
  • Onion – 2 medium sized, thinly chopped
  • Ginger and garlic paste – 2 teaspoons
  • Green chilli – 2-3, slit
  • Green cardamom – 3
  • Pepper corns – 10 nos
  • Bay leaves – 1
  • Cinnamon – 1’inch piece
  • Coriander powder – 1 teaspoon
  • Cumin powder – 1 teaspoon
  • Garam masala – 1 teaspoon +1/4 teaspoon(for garnishing)
  • White pepper powder – about 1 teaspoon or to taste
  • Dried kasturi Methi – 2 teaspoons
  • Yogurt – ½ cup (I have used greek yogurt)
  • Thickened cream – ½ cup
  • Butter – 2 tablespoons
  • Fresh coriander leaves for garnishing

How to –

Heat a heavy bottom pan and melt the butter. Add the whole spices and saute till fragrant. Add the onions, green chili and saute till the onions are translucent. Add the ginger-garlic paste and cook till the raw smell is gone.

Add the coriander powder, cumin powder, garam masala, pepper powder and saute briefly.Add the yogurt and mix well. Add the chicken piece and cook till the chicken is almost cooked through.

Reduce the heat to Low and add the fresh cream, kasturi methi, and cook till the chicken has cooked through. Sprinkle the remaining garam masala and garnish with fresh coriander leaves.

Serve hot with any Indian flat bread or ghee rice.


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