What was your weekend menu? I’m sure it included Chicken or may be let me guess, you were running out of chicken recipe ideas and tired of making the same chicken curry again and again at home. I understand how tiring it can me to think of new chicken recipes every time so that it doesn’t get boring especially for your kids at home. So, we thought of making something new this time. A very popular and unique recipe ‘Kasuri Methi Murgh Malai’ aka Chicken cooked with dried Fenugreek Leaves as its main component, drizzled with some fresh cream/malai to give a creamy-silky texture to this recipe.
Kasuri Malai Murgh is a rich, creamy chicken curry made with cashew paste and fresh cream, flavored with freshly roasted & crushed dry fenugreek leaves. Kasuri Malai Murgh comes from Mughal Cuisine and is a perfect side dish with Rumali Roti or Naan. The creamy, silky gravy with juicy and tender chicken pieces is simply irresistible and can be a show stopper dish at any house party and events.
Fresh Cream is not exactly malai but that’s the closest substitute you can use to make this creamy delicious Chicken curry recipe. Also, the right amount of toasted Kasuri Methi won’t make your Chicken curry taste bitter as many people might think since Kasuri Methi is slightly bitter in taste. But, no worries, we have tried & tested the recipe for you and its completely good to go.
So go ahead and try this recipe that you will thoroughly enjoy to cook and serve on the dinning table this weekend for your beloved family & friends. Lets get started!
Ingredients For Chicken Marination:
|Chicken (legs & thighs)||750 g|
|Turmeric Powder||1 tbsp|
|Black Pepper Powder (freshly crushed)||1 tsp|
|Garlic Paste||1 tsp|
|Ginger Paste||1 tsp|
|Green Chilies (finely chopped)||4|
|Kasuri Methi (roasted & crushed)||2 tsp|
|Salt||As Per Taste|
|Bay Leaves||2 medium|
|Cinnamon||1 large stick|
|Ginger Paste||1 tbsp|
|Garlic Paste||1 tbsp|
|Kashmiri Red Chili Powder||1 tbsp|
|Coriander Powder||1 tbsp|
|Garam Masala Powder||1 tbsp|
|Onions (finely chopped)||3 medium onions|
|Tomato Puree||2 medium tomatoes|
|Cashew Nut Powder||3 tbsp|
|Fresh Cream||5 tbsp|
|Kasuri Methi (dried Fenugreek leaves)||1 1/2 tsp|
|Salt||1 tsp -As Per Taste|
|Oil||3 tbsp To Cook|
|Butter||1 tbsp To Cook|
Step 1: Marinate the chicken with the ingredients specified, mix well and refrigerate for 30 minutes.
Step 2: (Optional Step) To cook the Chicken quick & thorough, add 1 tbsp butter in a pressure cooker, place the marinated chicken pieces in the cooker, add small amount of water and cook until 2 whistles. Once done, set aside.
Step 3: Before starting to cook, finely chop the onions and blend 2 medium sized red tomato into a puree
Step 4: Also make a powder of the cashew nuts by adding the cashews into a grinder and coarse grind into a powder.
Step 5: For the Kasuri Methi that will be used as garnish, dry roast it on low heat for 30 secs and then crush it with your hand.
How To Cook:
Step 1: Heat oil in a pan or kadai and add the whole spices, fry 5 minutes over high flame. Add ginger-garlic paste. Sauté 6 minutes over high flame.
Step 2: Once it splutters, add the chopped onions and fry on medium heat for 8-10 mins or until light brown.
Step 3: Now add the tomato paste and fry until raw smell is gone over high flame. Sprinkle salt & sugar. Mix well.
Step 4: Add all the spice powders, mix & fry on medium heat for 2 mins. Add 4 tbsp water if the gravy dries off completely. Add curd in to the gravy. Mix & fry 7-8 minutes over medium-high flame.
Step 5: Sprinkle garam masala powder and fry until oil releases over high flame.
Step 6: Add the marinated chicken and the chicken stock/water releases from the chicken (prepared earlier) , coat the chicken well with the gravy over high flame.
Step 7: Add *100 ml* water (mixed with the leftover chicken stock) if required, mix and cover & simmer 7-8 minutes on medium heat till chicken is tender.
Step 8: Remove the lid, on low heat add fresh cream, garnish with Kasuri Methi, mix and simmer for another 2-3 mins. Serve hot.
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