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
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 500 grams | chicken, cut into pieces |
| 1 cup | fresh cream |
| 1/2 cup | yogurt |
| 2 tablespoons | ginger-garlic paste |
| 2 tablespoons | cashew nut paste |
| 2 tablespoons | ghee |
| 1 teaspoon | green cardamom powder |
| 1 teaspoon | white pepper powder |
| 1 teaspoon | garam masala |
| 1 teaspoon | sugar |
| 1 tablespoon | lemon juice |
| 2 | green chilies, finely chopped |
| 1 teaspoon | salt or to taste |
| 1/4 cup | fresh coriander leaves, 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.