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5 from 8 votes

Murg Malaiwala | Creamy Chicken Curry

Course Main
Cuisine Indian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author Rafeeda

Ingredients

  • FOR MARINATION:
  • 750 gm chicken cut into medium pieces, washed and drained
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp white pepper
  • 2 heaped tbsp yogurt
  • 1/4 tsp salt
  • FOR GRAVY:
  • 1 tbsp ghee
  • 1 large onion sliced
  • 3 green chillies slit
  • 125 gm thick cream
  • 3/4 cup milk
  • 1/4 tsp cardamom powder
  • 1/4 tsp dry ginger powder
  • 1 tsp black pepper powder
  • 1/2 tsp garam masala powder
  • 1 tbsp kasuri methi
  • Salt to taste
  • Coriander leaves and crushed fried onions to serve optional

Instructions

  • Marinate the chicken with all the ingredients mentioned under "for marination" for as much as possible. You can keep minimum 15 minutes or if you have the time, then you can marinate overnight.
  • Heat ghee in a pan. Add the onion and green chillies and saute till wilted.
  • Add the chicken along with all the marination. Cook till the chicken oozes out its stocks and is half cooked.
  • Add in the cream and milk, and cook till the chicken is fully done, stirring in between. The sauce will thicken.
  • Add in the cardamom, dry ginger, pepper and garam masala powders and cook for a few more minutes.
  • Finally crush in the kasuri methi and season with salt. Serve hot with coriander leaves and crushed fried onions (optional) along with naan or rice.

Notes

Try not to add any salt while making the gravy, since it may curdle the milk.