KASOORI MURG MALAI (INDIAN)

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 chicken (800gm) 25gm=1oz – cut into 12 pieces or 500 gms (1lb +2oz) boneless – cut into 2inch pieces
  • 1 cup curd –hung for ½ hour to drain the liquid (whey) and then beaten till smooth
  • 1 cup fresh cream (5ounce) ,
  • 1 tbsp dried fenugreek leaves
  • 6 tbsp oil
  • 1tsp garam masala
  • 11/2 salt to taste
  • 1 tsp white pepper (adjust to taste)
  • Grind together>
  • 2 medium onions
  • 6 flaskes garlic
  • 1 inch piece ginger
  • 1-2 green chilies

Directions

  • Grind together onions, green chilies garlic and ginger with a little water to a fine paste in a blender. Heat oil. Add onion paste and fry till it just starts to change colour. Do not make it brown.
  • (If you use prefer the chicken can be grilled without any marinade then add to the pan, in between brush some melted butter . There is no need to give much time for cooking the chicken if it is grilled.)
  • Instead of grilling I usually stir fry the chicken pieces in little oil before adding to the sauted onion mixture. Add chicken salt garam masala and white pepper. Fry for 3 to 4 minutes on moderate heat (if the chicken is not grilled or stir fried before adding ) than it should change color at this stage.
  • Cover, lower heat and cook till chicken is tender, approximately for 15 to 20 minutes
  • Add 1/2 cup water and bring to a boil. Simmer for 2 to 3 minutes to get a thick masala gravy.
  • Maintain low heat and add fresh cream. Mix well and let it come to a boil once, stirring continuously on low heat.
  • Serve hot garnished with dried fenugreek leaves.

Notes

Curd and cream form the base of this delicious white gravy with a fragrant dried mustard greens.

(Dried Fenugreek and creamy chicken)

Categories: Indian  Main Dish  Poultry 

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