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DISH NAME : KASURI MALAI MURGH

  • Origin : PUNJABI
  • Category : POULTRY AND EGG
Preparation Time : 15 minutes
Cooking Time : 45 minutes
  • PRINT

Description

This dish has a smooth, creamy texture with the flavor of kasuri methi (dried fenugreek leaves and nice cream color.

Note

1) Add curd only after beating it or it will curdle.
2) The cream used is fresh cream or dairy cream and not non dairy whipping cream which is used for cakes.

  Servings 
Quantity Name
KASOORI MALAI MURGH
400  Gms.Chicken , cut into pieces
0.5  CupCurd lightly beaten
0.5  CupFresh cream
2  Tbsp.Oil
1.5  Tsp.Kasuri methi
1  Tsp.Garam masala powder
  Salt to taste
2  Tsp.White pepper powder
2  Tsp.Corriander leaves chopped fine
Grind to a paste
1  CupOnion chopped and boiled
1  Tbsp.Garlic ,chopped
0.5  Tbsp.Ginger sliced
1  Tsp.Greeen chillies,chopped

Method

1) Grind all the ingredients given under grind to a paste with the addition of water.
2) Heat oil. Add ground paste and saute till cooked but not brown.
3) Now add chicken, salt and pepper powder. lightly saute chicken. need not brown.
4) Add curd and kasoori methi. Mix well Add water if it is necessary to cook chicken or depending on the gravy required.. Cook on a low flame till chicken is cooked and tender.
5) On a low heat add cream. Mix well and bring to a boil. Add garam masala and a pinch of kasuri methi and remove from fire.
6) Garnish with corriander leaves.

Serving Suggestions

Serve hot with rotis or rice.