Kasuri Malai Murgh Recipe
Cuisine: North Indian
Course: Dinner
Diet: High Protein Non-Vegetarian
Servings: 6
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (cut into medium pieces) | 1 kg |
| Onions (finely chopped) | 4 |
| Garlic (finely chopped) | 7 cloves |
| Ginger (grated) | 1-1/2 inches |
| Green Chillies | 4 |
| Curd (Dahi/Yogurt) | 1/2 cup |
| Fresh cream | 1/2 cup |
| Cashew nuts (paste) | 1/4 cup |
| Melon seeds (paste) | 1/4 cup |
| Kasuri Methi (Dried Fenugreek Leaves) | 2 tablespoons |
| Whole Black Peppercorns (freshly ground) | 1 teaspoon |
| Coriander Powder (Dhania) | 2 tablespoons |
| Red Chilli powder | 1-1/2 teaspoons |
| Turmeric powder (Haldi) | 1 pinch |
| Salt | As required |
| Sunflower Oil | As required |
| Ajwain (Carom seeds) | 1 teaspoon |
| Cardamom (Elaichi) Pods/Seeds | 4 |
| Black cardamom (Badi Elaichi) | 2 |
| Cloves (Laung) | 4 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Bay leaves (Tej Patta) | 2 |
| Mace (Javitri) | 1/2 teaspoon |
Instructions
-
Preparation of Chicken:
Begin by washing the chicken thoroughly under running water. Once cleaned, heat sunflower oil or ghee in a large kadhai or wok over medium heat. Add the chicken pieces and fry them until they turn golden brown. Once fried, remove the chicken and set it aside. -
-
Sautéing the Spices:
In the same kadhai, add more oil if necessary to maintain a good cooking base. Introduce the whole spices: ajwain, cardamom pods, black cardamom, cloves, cinnamon stick, and bay leaves. Allow the spices to crackle, releasing their delightful aromas. -
Cooking the Onions:
Add the finely chopped onions to the hot oil, sautéing them until they become translucent and the raw smell dissipates. This process will take about 5-7 minutes. -
Incorporating Garlic and Ginger:
Once the onions are ready, add the finely chopped garlic and grated ginger. Continue to sauté until the garlic and ginger turn a light golden brown, enhancing the overall flavor of the dish. -
Combining Chicken with Onion Mixture:
Introduce the fried chicken back into the wok with the onion mixture. Increase the heat to high and fry everything together for 2 to 3 minutes. This will help to marry the flavors. -
Adding Dairy Ingredients:
Reduce the heat to medium, and add the fresh curd (yogurt) along with the kasuri methi. Stir well to combine all the ingredients. Cook this mixture on low to medium heat until the curd releases its moisture. -
Cover and Cook:
Once the curd has cooked down and the mixture is bubbling, cover the kadhai with a lid and allow the chicken to cook for 8 to 10 minutes. During this time, check occasionally and adjust the oil if necessary. -
Seasoning the Dish:
After the chicken has cooked and the curd has thickened, add the coriander powder, red chilli powder, and chopped green chillies. Mix well and continue to fry for an additional 5 to 6 minutes on medium heat. -
Incorporating Cream and Nut Pastes:
Add the fresh cream and the paste of cashews and melon seeds to the chicken mixture. Stir to ensure everything is well combined and simmer for a few minutes to allow the flavors to blend. -
Final Adjustments:
Season with salt to taste, adding water to achieve your desired consistency. Cover the kadhai and let it cook until the chicken is fully tender and the sauce has thickened. -
Finishing Touches:
Once the chicken is cooked through, sprinkle freshly ground black pepper and additional crushed kasuri methi on top. Turn off the heat. -
Serving Suggestions:
Serve your delectable Kasuri Malai Murgh hot with Roomali Rotis or phulkas for a perfect North Indian dinner experience.
This rich and creamy chicken dish, infused with the aromatic flavors of kasuri methi and an array of spices, is sure to be a showstopper at your dinner table. Enjoy this culinary delight, as it perfectly combines the essence of traditional North Indian cuisine with the comfort of home-cooked goodness.
