Kasuri Murgh Malai | Kasuri Methi Malai Chicken | Murgh Methi Malai | Kasuri Malai Murgh | Kasuri Methi Chicken Recipe | Methi Malai Chicken | Chicken Curry | Chicken Gravy

Ingredients for Kasuri Murgh Malai:

– Chicken with bones, curry cut pieces- 500 gms

For Marination:
– Salt- 1 tsp
– Turmeric Powder- 1/2 tsp
– Crushed Pepper- 1/2 tsp
– Ginger Garlic paste- 2 tsp
– Green Chillies, chopped- 2
– Kasuri Methi- 1 tbsp (not roasted)
– Whisked Curd/ Yogurt (watery)- 8 tbsp (5 tbsp whisked curd+ 3 tbsp water)

Whole Spices:
– Green Cardamom- 3
– Cloves- 3
– Cinnamon- 2 pcs
– Black Cardamom- 1

Spice Powders:
– Red Chilli Powder- 1 tsp
– Coriander Powder- 1.5 tsp
– Garam Masala Powder- 3/4 tsp

Other Ingredients:
– Onions, finely chopped- 2 medium (150 gms)
– Tomato Purée/Paste , readymade- 4 tbsp (1 medium- 75 gms red tomato blended, if readymade not available)
– Cashew paste- 9-10 cashews nuts
– Fresh Cream- 3 tbsp
– Kasuri Methi ( Fenugreek leaves)- 1 tbsp (dry roasted & crushed with your hand)
– Refined Oil- 3 tbsp
– Salt to season- 1/4 tsp

Preparation:

– Whisk the curd/yogurt and if thick, add 3 tbsp water to make it little thin.
– Chop the green chillies.
– Marinate the chicken with items specified, mix well and set aside for 60 mins on room temperature.
– Before starting to cook, fine chop the onions and if not using readymade tomato purée/paste, blend 1 medium sized red tomato into a paste.
– Also make a paste of the cashew nuts. To make the paste, add the cashews into a grinder and coarse grind into a powder. Now add 2 tbsp water and blend it again into a smooth paste.
– For the Kasuri Methi that will be used as garnish, dry roast it on low heat for 30 secs and then crush it with your hand.

Process:

– Heat oil in a pan or kadai and add the whole spices. Once it splutters, add the chopped onions and fry on medium heat for 8-10 mins till light brown.
– Now add the tomato paste and fry on medium heat for 2 mins.
– Add the marinated chicken & cook on medium heat for 4-5 mins.
– Add all the spice powders, mix & fry on medium heat for 2 mins.
– Add in the cashew nut paste, mix and cook on low heat for 2-3 mins till oil separates. Also season with salt to taste.
– Now add 200 ml water, mix and cover & cook on low heat for 15 mins till chicken is tender.
– Remove the lid, add the cream, mix and simmer on low heat for 2-3 mins. Add little water if required.
– Garnish with Kasuri Methi, mix and simmer for another 2-3 mins. Serve hot.

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