FBR1

Monday, 30 September 2013

KASURI MALAI MURGH

Chicken simmered in cream, yoghurt and dried fenugreek.


A thick gravy of chicken cooked in cream, Indian spices and dried Fenugreek leaves also called Kasuri methi. Kasuri  methi when combined with chicken, gives it very unique aroma and nad makes it more flavorful. Kasuri malai chicken is very rich and delectable dish which will definitely make treat for all. Here’s the recipe



INGREDIENTS:-
Chicken(boneless)……………………………………500 gms(cut in 1 ½  inch cube)
Yoghurt………………………………………………… ¾ cup
Khova/mawa……………………………………………30gms
Fresh cream……………………………………………..4tbsp (I have used Amul)
Kasuri methi(dried fenugreek leaves)……………….4tsp
Onion……………………………………………………1 medium (chopped)
Tomato………………………………………………….. 1 large(chopped)
Ginger-garlic paste………………………………………2 tsp
Lemon juice……………………………………………….juice of 1 lemon
Black pepper powder……………………………………. ½ tsp
Red chili powder…………………………………………. ½ tsp
Coriander powder………………………………………. 1 tsp
Turmeric…………………………………………………… ½ tsp
Garam masala powder……………………………………1 tsp
Green chilies………………………………………………5 (slit)
Green cardamom………………………………………….3
Black peppercorns………………………………………..5
Cloves………………………………………………………3
Black cardamom…………………………………………..2
Cinnamon stick……………………………………………. 1 inch stick
Oil……………………………………………………………3 tbsp
Salt…………………………………………………………as per taste


METHOD:-
Marinate the chicken with little salt, lemon juice and black pepper powder and keep it aside for 30 minutes

Dry roast the kasuri methi slightly. Crush and keep it aside.

In a heavy bottom pan, heat oil, add black and green cardamoms, cloves, peppercorns, cinnamon, allow them to crackle.

Add onions and sauté till translucent.  Add marinated chicken and sauté on high heat till chicken pieces turn slightly golden brown.

Add ginger-garlic paste and chopped tomatoes, sauté till the water of the tomatoes dries up.

Add red chili powder, coriander powder, turmeric powder and mix well.

Lower the heat, add whipped curd and khova.

Add ½ cup of warm water, salt and garam masala.  Cover and simmer till chicken turns tender.

Add fresh cream, crushed kasuri methi and slit green chilies.  Simmer for another 2 to 3 mins.

Serve hot with nan, kulchas or pulao.

NOTE: I have used boneless chicken here but chicken with bones can also be used.
If you prefer thin gravy, you can add more water accordingly.




2 comments:

  1. assalamualaikum, your kasurimalai murg looks good. it is difficult to get khoya/mawa. how you make khoya?. inshallah i want to make this, did you put tomatoes chopped or blended?
    jazakhallahkhair

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    Replies
    1. Wassalm
      thanks Kahkasha,you can make khoya by reducing the full fat milk (simmering on low heat) till you ge t the consistency of khoya.
      I added finely chopped tomatoes in this dish :)

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