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Kasuri Malai Murgh

Ingredients

Almond and melon seeds paste

  • 10 almonds
  • 2 tbsp melon seeds Roasted
  • 3 tbsp water

Other Ingredients

  • 500 grams chicken
  • 1 cup onion
  • tbsp oil
  • ½ tsp cumin seeds
  • 2 green cardamom
  • 1 black cardamom
  • 2 cloves
  • ½ inch cinnamon stick
  • 1 bay leaf
  • ¼ tsp mace
  • 2 tsp ginger-garlic paste
  • 2 green chili
  • 1 tbsp coriander powder
  • ½ tsp red chili powder
  • ¼ tsp turmeric powder
  • 1 tsp garam masala powder
  • ¼ cup curd
  • 1 tbsp kasuri methi
  • ¼ cup milk
  • ½ tsp black pepper powder
  • ½ tbsp kasuri methi
  • 1 cup water
  • 1 tsp salt

Instructions

  1. Grind all ingredients under “Almond and melon seeds paste” and keep it aside.
  2. Heat the kadhai and add oil
  3. 3.Once the oil is hot add cumin seeds, green cardamom, black cardamom, cloves, cinnamon stick, bay leaf, mace.
  4. Let the spices crackle
  5. Add onion, ginger-garlic paste and sauté till the raw smell goes off
  6. Add green chili, ½ tsp salt, and sauté until onions turn soft and golden brown in color.
  7. Add coriander powder, red chili powder, turmeric powder, garam masala powder
  8. 8.Sauté for 2 more minutes
  9. Add chicken and fry for 2 to 3 minutes
  10. 10. Add a cup of water
  11. 11.Cover and cook for 10 minutes once the water starts boiling
  12. 12. Add curd and kasuri methi to it.
  13. 13. Mix well to make sure there are no curd lumps.
  14. 14. Add milk, almond paste, ½ tsp salt and mix it evenly
  15. 15.Cook approximate 5 minutes on a medium flame.
  16. 16.Stir occasionally to avoid burning at the bottom of the pan
  17. 17. Add black pepper powder and cook until chicken is done.
  18. 18. Serve hot with whole wheat paratha or enjoy the chicken just as it is.