How To Make The Creamiest Malai Chicken From Scratch!
Ingredients
Instructions
  1. How to make Murgh Malaiwala Recipe – Chicken In Rich Creamy Gravy
  2. First, clean and wash the chicken pieces and dry it by patting it down with a cloth or kitchen tissue.
  3. Take the chicken in a big bowl and add salt and pepper, and mix well. Refrigerate for a minimum of 2 hours.
  4. Soak kasuri methi leaves in 1/4th cup of water in a small bowl.
  5. After 2 hours, take the marinated chicken out of the fridge and wait for it to reach room temperature.
  6. Add garlic, ginger, lemon juice, almond paste and 2 tablespoons of cream to the chicken and keep it aside for 20 minutes.
  7. Drop ghee into a heavy bottomed pan and heat. Add cardamom powder and onions to the pan and saute till the onions become soft and translucent.
  8. Next, add the marinated chicken pieces and let it cook for 10 minutes. After 10 minutes, add in the cream, milk, cinnamon stick and bay leaf.
  9. Let the mixture reach a boil, while stirring occasionally. Continue cooking the chicken pieces till you get a semi-thick gravy.
  10. Strain the soaked methi leaves and sprinkle it on the gravy and stir well. Cook for another minute or two.
  11. Switch off the gas, cover the dish and let it sit for 10 minutes before serving.
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How To Make The Creamiest Malai Chicken From Scratch!
Malai Chicken Cooked from Scratch
Course Main Dish
Cuisine Indian
Keyword malai chicken
Servings
Ingredients
Course Main Dish
Cuisine Indian
Keyword malai chicken
Servings
Ingredients
Malai Chicken Cooked from Scratch
Instructions
  1. How to make Murgh Malaiwala Recipe - Chicken In Rich Creamy Gravy
  2. First, clean and wash the chicken pieces and dry it by patting it down with a cloth or kitchen tissue.
  3. Take the chicken in a big bowl and add salt and pepper, and mix well. Refrigerate for a minimum of 2 hours.
  4. Soak kasuri methi leaves in 1/4th cup of water in a small bowl.
  5. After 2 hours, take the marinated chicken out of the fridge and wait for it to reach room temperature.
  6. Add garlic, ginger, lemon juice, almond paste and 2 tablespoons of cream to the chicken and keep it aside for 20 minutes.
  7. Drop ghee into a heavy bottomed pan and heat. Add cardamom powder and onions to the pan and saute till the onions become soft and translucent.
  8. Next, add the marinated chicken pieces and let it cook for 10 minutes. After 10 minutes, add in the cream, milk, cinnamon stick and bay leaf.
  9. Let the mixture reach a boil, while stirring occasionally. Continue cooking the chicken pieces till you get a semi-thick gravy.
  10. Strain the soaked methi leaves and sprinkle it on the gravy and stir well. Cook for another minute or two.
  11. Switch off the gas, cover the dish and let it sit for 10 minutes before serving.