Kasuri Malai Murgh

Kasuri Malai Murgh is a thick, creamy chicken curry made with cashew paste and fresh cream, and seasoned with fresh ground pepper and dry fenugreek leaves. Originating from Mughal cuisine, Kasuri Malai Murgh pairs well as an accompaniment with Rumali Roti or Naan. A show-stopper dish for any house party, the creamy, silky gravy with juicy, delicate chicken pieces is just delicious.

I always try to cook some different kinds of chicken and mutton dishes during Ramadan that can be enjoyed in the evening and also consumed in Sehri (early morning meal). In my house, we enjoy the chicken curry with naan and sheermal occasionally. Kasuri Malai Murgh is a rich, creamy chicken curry made with cashew paste and fresh cream & flavored with fresh ground pepper and dry fenugreek leaves. It comes from Mughal Cuisine and is a perfect side dish with Rumali Roti or Naan. A show-stopper dish for any house party, the creamy, silky gravy with juicy, delicate chicken pieces is just delicious.

I always make an effort to prepare a variety of chicken and mutton dishes for Sehri, the early morning meal, as well as for enjoyment in the evenings during Ramadan. We occasionally eat chicken curry with naan and sheermal in my home. The Kasuri Malai Murg is a rich, creamy stew packed with the richness of cashew and melon seeds. Kasuri methi and freshly ground black pepper are added to the curry to give it a wonderful scent and taste.

Ingredients 1 kg Chicken cut into medium pieces 4 Onions Large 6 – 7 Pods Garlic 1.5 inchs Ginger 4 Chilies Green 1/2 cup Curd 1/2 cup Fresh Cream 1/2 cup Cashew Melon Seed & Paste 2 tbsps Kasuri Methi Fenugreek / Dry 1 tsp Black Pepper Freshly Ground 2 tbsps Coriander Powder 1.5 tsps Chili Powder Red 1 pinch Turmeric Powder 1 – 2 tsps Salt (adjustable) 1 cup  Oil (adjustable) Whole Spices : 1 tsp Zeera  4 Cardamom Green 2 Cardamom Big 4 Cloves 1 inch Cinnamon 2 – 3 Bay Leaf 1/2 tsp Mace Guidelines 1. Gently wash the chicken and cook it in oil or ghee until it turns golden. Set aside. 2. Add extra oil to the same wok if necessary, then add all the whole spices and let them crackle. 3. Next, add the ground or finely chopped onion and sauté it until the raw scent disappears. 4. Next, add the ginger and garlic, finely diced, and sauté until golden. 5. Add the fried chicken to the onion mixture and cook for two to three minutes over high heat. 6. Add the kasuri methi and fresh curd now, and thoroughly combine. 7. Fry the chicken over low to medium heat until the water curds out. After placing the lid on, simmer the chicken for 8 to 10 minutes. As you wait, adjust the oil if necessary. 8. Add the chopped green chilies, red chili powder, and coriander powder as soon as the curd starts to reduce and oil begins to drain from the edges. Stir and cook over medium heat for 5 to 6 minutes. 9. Next, whisk in the cashew-melon seed paste and fresh cream, making sure everything is thoroughly combined. 10. After frying for a while, add salt and water to adjust the consistency. Put the lid on and start cooking. 11. After the chicken is cooked, switch off the flame and add some more crushed kasuri methi and freshly ground black pepper. 12. Serve hot with naan or rumali roti. Recipe Note: Please provide your essential input in the comments section below if you enjoyed the recipe. I appreciate you visiting!