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Ingredients
- 500 g boneless chicken cut into pieces or 5 chicken drumsticks
- 2 teaspoon Ginger paste
- 1 teaspoon garlic paste
- 2 tablespoon Fresh cream
- 1 tablespoon Badam paste, Almond
- 1/2 teaspoon Lemon Juice
- 1/4 teaspoon Black pepper powder
- Salt to taste
- 1 Onion finely sliced
- 1/2 cup Fresh cream
- 1 cup Milk
- 2 Cardamom powder Elaichi
- 1 inch cinnamon stick Dalchini
- 2 bay leaf tej patta
- 2 teaspoon kasuri methi Dried Fenugreek Leaves
- 4 teaspoon ghee
Ingredients
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Instructions
- How to make Murgh Malaiwala Recipe - Chicken In Rich Creamy Gravy
- First, clean and wash the chicken pieces and dry it by patting it down with a cloth or kitchen tissue.
- Take the chicken in a big bowl and add salt and pepper, and mix well. Refrigerate for a minimum of 2 hours.
- Soak kasuri methi leaves in 1/4th cup of water in a small bowl.
- After 2 hours, take the marinated chicken out of the fridge and wait for it to reach room temperature.
- Add garlic, ginger, lemon juice, almond paste and 2 tablespoons of cream to the chicken and keep it aside for 20 minutes.
- 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.
- 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.
- Let the mixture reach a boil, while stirring occasionally. Continue cooking the chicken pieces till you get a semi-thick gravy.
- Strain the soaked methi leaves and sprinkle it on the gravy and stir well. Cook for another minute or two.
- Switch off the gas, cover the dish and let it sit for 10 minutes before serving.