Murgh Malaiwala
Contains dairy
A creamy chicken curry cooked in milk and cream with mild spices, offering a rich and delicate flavor profile.
Cuisines
Punjabi
Best for
Lunch
Dinner
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Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
|
500 grams | Chicken , cut into pieces |
|
1 cup | Cream , fresh |
|
1/2 cup | Yogurt |
|
2 tablespoons | Ginger-garlic paste |
|
2 tablespoons | Cashew , paste |
|
2 tablespoons | Ghee |
|
1 teaspoon | Cardamom Powder , green |
|
1 teaspoon | White Pepper , powder |
|
1 teaspoon | Garam masala |
|
1 teaspoon | Sugar |
|
1 tablespoon | Lemon juice |
|
2 | Chili , finely chopped |
|
1 teaspoon | Salt , or to taste |
|
1/4 cup | Cilantro , chopped |
Instructions
- 1 In a bowl, mix fresh cream, yogurt, ginger-garlic paste, cashew nut paste, green cardamom powder, white pepper powder, garam masala, sugar, lemon juice, green chilies, and salt to create a marinade.
- 2 Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour.
- 3 Heat ghee in a heavy-bottomed pan over medium heat.
- 4 Add the marinated chicken along with the marinade to the pan.
- 5 Cook the chicken on medium heat until it is fully cooked and the ghee starts to separate from the gravy.
- 6 Garnish with fresh coriander leaves before serving.
Tips
For a richer taste, you can add a splash of saffron-infused milk to the dish while cooking.