KASURI MURGH MALAI KASURI METHI MALAI CHICKEN MURGH METHI MALAI

Kasuri Murgh Malai l| Kasuri Methi Malai Chicken | Murgh Methi Malai | Kasuri Malai Murgh | Kasuri Methi Chicken Recipe | Methi Malai Chicken I Chicken Curry | Chicken Gravy
Ingredients for Kasuri Murgh Malai:
• Chicken with bones, curry cut pieces- 500 gms
For Marination: • Salt-1 tsp • Turmeric Powder-1/2 tsp Crushed Pepper-1/2 tsp
Ginger Garlic paste- 2 tsp • Green Chillies, chopped- 2 • Kasuri Methi- 1 tbsp (not roasted) • Whisked Curd/ Yogurt (watery)- 8 tbsp (5 tbsp whisked curd+ 3 tbsp water)
Whole Spices: • Green Cardamom- 3 • Cloves-3 • Cinnamon-2 pcs • Black Cardamom-1
Spice Powders: • Red Chilli Powder- 1 tsp • Coriander Powder-1.5 tsp • Garam Masala Powder-3/4 tsp
Other Ingredients ‣ Onions, finely chopped- 2 medium (150 gms) • Tomato Purée/Paste , readymade- 4 tbsp (1 medium- 75 gms red tomato blended, if readymade not available)
Cashew paste- 9-10 cashews nuts • Fresh Cream-3 tbsp • Kasuri Methi ( Fenugreek leaves)- 1 tbsp (dry roasted & crushed with your hand) • Refined Oil- 3 tbsp • Salt to season- 1/4 tsp
Preparation:
• Whisk the curd/yogurt and if thick, add 3 tbsp water to make it little thin. • Chop the green chillies. • Marinate the chicken with items specified, mix well and set aside for 60 mins on room temperature. • Before starting to cook, fine chop the onions and if not using readymade tomato purée/ paste, blend 1 medium sized red tomato into a paste. • Also make a paste of the cashew nuts. To make the paste, add the cashews into a grinder and coarse grind into a powder. NOW add 2 tbsp water and blend it again into a smooth paste. • For the Kasuri Methi that will be used as garnish, dry roast it on low heat for 30 secs and then crush it with your hand,
Process
• Heat oil in a pan or kadai and add the whole spices. Once it splutters, add the chopped onions and fry on medium heat for 8-10 mins tillight brown. • Now add the tomato paste and fry on medium heat for 2 mins. • Add the marinated chicken & cook on medium heat for 4-5 mins. ‣ Add all the spice powders, mix & fry on medium heat for 2 mins. • Add in the cashew nut paste, mix and cook on low heat for 2-3 mins till oil separates. Also season with salt to taste. • Now add 200 ml water, mix and cover & cook on low heat for 15 mins till chicken is tender. • Remove the lid, add the cream, mix and simmer on low heat for 2-3 mins. Add little water if required. • Garnish with Kasuri Methi, mix and simmer for another 2-3 mins. Serve hot.