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Ingredient
Kasuri Malai Murgh
Introduce
Chef :
Bethica DasKasuri Malai Murgh
##cc2022 #week2 - Kasuri Malai Murgh is an absolutely yummy Chicken curry which is rich and creamy. It is made of yoghurt, cashew paste, cream and dry roasted kasuri methi or fenugreek leaves. This is basically a North Indian recipe, influenced by Mughlai cuisine and is very much popular in most of the Indian restaurants. You can enjoy this amazing side dish with naan, tandoori roti, roomali roti, jeera rice or plain biryani. This is a great party recipe and is apt for any special occasions.
Ingredient
Food ration :
3-4 servingsCooking time :
25-30 minutes
700 gms
Chicken, curry cut
4 tbsp
oil
5
cloves
1/2
mace
1 tbsp
ginger-garlic paste
1 tsp
coriander powder
1 tsp
cumin powder
1 tsp
garam masala powder
1/2 tsp
pepper powder
As per taste
salt
1/3 cup
yoghurt, beaten
2 tbsp
cashew paste
3 tbsp
cream
Cooking instructions
* Step 1
Heat oil in a pan and stir fry the chicken till light brown. Drain and keep aside.
* Step 2
Temper the same oil with bay leaves, mace, cinnamon, cardamom, and cloves.
* Step 3
Add the onion and green chilies. Sauté till light brown. Add the ginger-garlic paste and stir fry for a few seconds more.
* Step 4
Now add all the dry spices and sauté for a minute. Then add the fried chicken and give it a stir.
* Step 5
Add the beaten yogurt and simmer, covered on a low flame for 8-10 minutes.
* Step 6
Add the cashew paste and the dry roasted Kasuri methi (leave 1/2 tsp. to garnish). Mix well and cook, covered for 5 minutes.
* Step 7
When done, add 2 tbsp. cream and the remaining Kasuri methi. Give it a stir and switch off the flame. Cover and keep aside for 5 minutes.
* Step 8
While serving, drizzle the remaining cream and serve, with naan, tandoori roti, jeera rice, or plain biryani.
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