Murgh Malaiwala / Chicken in Cream Curry

Ingredients

• Boneless chicken - 500 g ( cut into small pieces )

• Hung yogurt - 2 tbsp

• Lemon juice - 1 tbsp

• Ginger paste - 1 tsp

• Garlic paste - 1 tsp

• Salt - 1 tsp

• Garam masala powder - 1 tsp

• Oil - 1 tbsp

• Ghee Clarified butter - 1 tbsp

• Cloves - 3-4

• Black peppercorn - 5-6

• Onion - 1 and ½ cups ( chopped )

• Green chili - 2 ( slit into half )

• Fresh cream - 100 ml

• Milk - ½ cup

• Saffron strands - a pinch

• Cardamom powder - ½ tsp

• White pepper power - ½ tsp

• Kasuri methi dried fenugreek leaves - 2 tbsp ( crushed )

• Almond flakes for garnishing

Method: Mix hung yogurt, lemon juice, ginger paste, garlic paste and salt in a bowl. Add chicken pieces and mix well. Cover the bowl with a cling film and refrigerate for up to 3-4 hours. Heat oil and ghee in a pan. When the oil is hot, add cloves and black peppercorns. Add onion and fry till translucent. Add green chili and fry for a few seconds. Add the marinated chicken along with the marinade and cook on high heat for 5-6 minutes till the chicken is slightly browned and the raw smell is gone. Add cream, milk, saffron strands, cardamom powder, white pepper powder and fenugreek leaves. Cook for 5-6 minutes on medium heat till chicken is done. Add warm water if you want a thinner gravy and bring it to a boil. Garnish with almond flakes and serve hot with paratha or Naan.

Happy Cooking!

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