How to make delicious malai murg

How to make delicious malai murg/creamy chicken.

This is a very soft, tender, and flavorful chicken recipe which needs only once to mix everything, need not to add in between while cooking. But it needs to marinate for more than 6 hours. The chicken pieces are marinated and then simmered in a thick gravy made with yogurt, cream, fried onion paste, garlic, and ginger finished in a warm, spicy, cumin, coriander flavored sauce; this is How to cook How to make delicious malai murg/creamy chicken.

Ingredients

• Chicken-750 gms
• Yogurt-2 tsp
• Fresh cream-2 tsp
• Cooking oil-1 cup
• Onions-2(cut into ring shape)
• Bay leaves-2
• Cumin seeds-1/2 tsp
• Cardamom-2-3
• Cinnamon-1 inch
• Cloves-3-4
• Whole red chili-2
• Turmeric powder-1 tsp
• Coriander powder-1 tsp
• Kashmiri red chili powder-1/2 tsp
• Kasuri methi
• Salt to taste
• Coriander leaves for garnishing

How to make delicious malai murg/creamy chicken

First clean and wash the chicken and keep it aside.

Take a pan, heat oil and add the cut onions and fry it till it changes its color to brown, then take it out and keep aside.

Now griddle, add bay leaves, red chili, cardamom, cinnamon, cloves, and cumin seeds and fry it then allow them to cool to room temperature.

Take a blender jar, and then make a powder of fried spices and onions.

Now take a big pan or karai; add chicken pieces, yogurt, fresh cream, Kasuri methi(crushed), salt, fried onion paste, fried spices powder, turmeric, coriander, and red chili powder, and oil.

Now mix all the ingredients with the help of palm and fingers and keep it marinating in the refrigerator for 6 hours with covering the lid.

After 6 hours, take it out from the refrigerator and keep it for 15 minutes at room temperature.

Now put the pan or karahi in the oven and allow it to cook for 15- 16 minutes on a low flame with covering the lid.

Now uncover the lid and start stirring it to avoid sticking in the pan for 10 minutes or till it becomes totally dry, then add a cup of water and cover it again for 5 minutes.

Add Kasuri methi and a little cream and take it out from the oven and transfer it to the serving bowl.

Garnish with coriander leaves and serve with flatbread/roti or rice.

My other chicken recipes are Afghani Chicken, Dahi Chicken, Garlic Chicken Curry, Lahori Chicken, Chicken Do Pyaza Recipe, Chicken Almond,

How to make delicious malai murg

This is a very soft, tender and flavorful chicken recipe which needs only once to mix everything, need not to add in between while cooking. But it needs to marinate for more than 6 hours. The  chicken pieces are marinated and then simmered in a thick gravy made with yogurt, cream, fried onion paste, garlic and ginger finished in a warm, spicy, cumin, coriander flavored sauce ; this is How to cook How to make delicious malai murg/creamy chicken.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

6 hours hrs

Total Time 7 hours hrs

Course chicken

Cuisine Indian

Servings 4

Calories

Equipment

• A kadai or a fry pan
• Spatula
• mixing bowl

Ingredients

  

• 750 gm Chicken
• 2 tsp yogurt
• 2 tsp Fresh cream
• 2 onion
• 1 cup oil
• 2 bay leaves
• 1/2 tsp cumin seeds
• 3 Cardamom
• 1 inch cinamom stick
• 4 Cloves
• 2 whole red chili
• 1 tsp Coriander Powder
• 1 tsp  turmeric powder
• 1/2 tsp kasmiri chili powder
• 1 tsp kasuri methi
• salt
• coriander leaves

Instructions

 

• First clean and wash the chicken and keep aside.
• Take a pan, heat oil and add the cut onions and fry it till it changes its colour to brown, then take it out and keep aside.
• Now griddle, add bay leaves, red chili, cardamom, cinnamon, cloves, cumin seeds and fry it then allow them to cool in room temperature.
• Take a blender jar, and then make a powder of fried spices and onions.
• Now take a big pan or karai; add chicken pieces, yogurt, fresh cream,kasuri methi(crashed), salt, fried onion paste, fried spices powder, turmeric, coriander and red chili powder and oil.
• Now mix all the ingredients with the help of palm and fingers and keep it for marinating in refrigerator for 6 hours with covering the lid.
• After 6 hours, take it out from refrigerator and keep it for 15 minutes in room temperature.
• Now put the pan or karai in the oven and allow it to cook for 15- 16 minutes in a low flame with covering the lid.
• Now uncover the lid and start stirring it to avoid sticking in the pan for 10 minutes or till it becomes totally dry, then add a cup of water and cover it again for 5 minutes.
• Add kasuri methi and little cream and take it out from the oven and transfer it to the serving bowl.
• Garnish with coriander leaves and serve with flat bread or rice.