Kasuri Malai Murgh Recipe
A rich and creamy chicken curry, Kasuri Malai Murgh features tender chicken cooked in a flavorful gravy made with cashew paste, fresh cream, and aromatic spices like fresh ground black pepper and dried fenugreek leaves. This indulgent dish, inspired by Mughal cuisine, pairs wonderfully with Rumali Roti or Naan and is sure to be the highlight of any dinner gathering.
Cuisine: North Indian
Course: Dinner
Diet: High Protein, Non-Vegetarian
Ingredients:
- 1 kg Chicken, cut into medium pieces
- 4 Onions, finely chopped
- 7 cloves Garlic, finely chopped
- 1-1/2 inch Ginger, grated
- 4 Green Chilies
- 1/2 cup Curd (Dahi / Yogurt)
- 1/2 cup Fresh cream
- 1/4 cup Cashew nuts, paste
- 1/4 cup Melon seeds, paste
- 2 tablespoons Kasuri Methi (Dried Fenugreek Leaves)
- 1 teaspoon Whole Black Peppercorns, freshly ground
- 2 tablespoons Coriander Powder (Dhania)
- 1-1/2 teaspoons Red Chili Powder
- 1 pinch Turmeric Powder (Haldi)
- Salt, as required
- Oil, as needed
- Whole spices:
- 1 teaspoon Ajwain (Carom Seeds)
- 4 Cardamom Pods/Seeds (Elaichi)
- 2 Black Cardamom Pods (Badi Elaichi)
- 4 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 2 Bay Leaves (Tej Patta)
- 1/2 teaspoon Mace (Javitri)
Preparation Time: 10 mins
Cooking Time: 60 mins
Total Time: 70 mins
Instructions:
- Begin by washing the chicken thoroughly and frying it in oil or ghee until golden brown. Set aside.
- In the same wok or kadhai, add more oil if necessary and heat the whole spices until they crackle.
- Add the finely chopped onions and sauté until the raw smell disappears.
- Add the chopped garlic and grated ginger, and sauté until golden.
- Return the fried chicken to the pan and cook on high heat for 2-3 minutes.
- Stir in the fresh curd and kasuri methi (dried fenugreek leaves). Mix well and let the chicken cook on medium to low heat until the curd releases water. Cover and cook for 8-10 minutes, stirring occasionally and adjusting oil if needed.
- Once the curd reduces and oil begins to separate from the mixture, add the coriander powder, red chili powder, and chopped green chilies. Cook for an additional 5-6 minutes on medium heat.
- Add the fresh cream, cashew-melon seed paste, and mix thoroughly to ensure everything is well-incorporated.
- Fry for a few more minutes, then add salt and adjust the consistency by adding water as needed.
- Cover and cook until the chicken is fully tender.
- Once done, finish the dish with freshly ground black pepper and a sprinkle of crushed kasuri methi. Turn off the heat.
- Serve hot with Rumali Roti or phulkas for a delicious and satisfying dinner.
Enjoy your homemade Kasuri Malai Murgh, a dish full of creamy richness and aromatic flavors!
