Kasuri Malai Murgh

by Shaheen Ali

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. Kasuri Malai Murgh comes from Mughal Cuisine and is a perfect side dish with Rumali Roti or Naan. The creamy, silky gravy with juicy and tender chicken pieces is simply irresistible and can be a show stopper dish at any house party.


During Ramadan, i always try to cook some different kind of chicken and mutton dishes 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 sometimes. The Kasuri Malai Murg is a thick and creamy curry that is loaded with the goodness of cashew and melon seeds and the addition of kasuri methi and fresh ground black pepper gives an amazing aroma and flavor to the curry.

Print Recipe
KASURI MALAI MURGH
Course side dish
Cuisine mughlai
Prep Time 20 minutes
Cook Time 45 minutes
Servings
helping
Ingredients
Whole Spices :
Course side dish
Cuisine mughlai
Prep Time 20 minutes
Cook Time 45 minutes
Servings
helping
Ingredients
Whole Spices :
Instructions
  1. Wash chicken nicely and fry in oil/ghee till golden in color. Keep aside.
  2. In the same wok, add more oil if needed and add all the whole spices and let them crackle.
  3. Now add finely chopped or ground onion and saute till raw smell goes off.
  4. Now add finely chopped garlic and ginger and saute till golden.
  5. Add the fried chicken in the onion mix and fry in high flames for 2-3 mins.
  6. Now add fresh curd and kasuri methi and mix everything well.
  7. Fry the chicken in low to medium flame till curd leaves water. Cover the lid and allow the chicken to cook for 8-10 mins. Meanwhile adjust oil if needed.
  8. As soon as the curd reduces and oil starts leaving from the sides, add coriander powder, red chili powder and chopped green chilies. Mix and fry for 5-6 mins in medium flame.
  9. Now add fresh cream and cashew-melon seeds paste and mix such that everything incorporates well.
  10. Fry for some time and add salt and water as per required consistency. Close the lid and cook.
  11. Once the chicken is done, add freshly ground black pepper and some more crushed kasuri methi and turn off the gas.
  12. Serve hot with rumali roti or naan.
Recipe Notes

If you liked the recipe kindly drop in your valuable feedback in comments below. Thanks for stopping by!

Love : Shaheen

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9 comments

Aman Shaikh June 27, 2016 - 4:57 am

Super like

Reply
Madhumita Saha August 16, 2017 - 11:06 am

Grt recipie will try out today n gv feedback

Reply
Shaheen Ali August 19, 2017 - 1:47 pm

Thank you so much. Do tell me how it was! 💖

Reply
Barbara December 22, 2017 - 1:38 am

What is cashew melon seed?

Reply
Mita Majumdar February 1, 2018 - 11:06 am

Hi Shaheen, I had googled this recipe and found yours to be the best. Will definitely try it. Thanks a lot.

Mita

Reply
Shaheen Ali March 13, 2018 - 3:30 pm

Thank you Mita. Well this recipe is adapted from my Grandmother and is often cooked in m home whenever we have guests. Best part is you can use both Dr or fresh methi during the season. I’m happy you liked m recipe. Cheers!

Reply
Shaheen Ali March 13, 2018 - 3:41 pm

For this recipe the melon seeds used are of Muskmelon (kharbooza)

Reply
Ayesha March 21, 2018 - 11:39 pm

Can I use pumpkin seeds instead of melon .?and u just mix cashews and melon seeds in blender to get this paste ?

Reply
Shaheen Ali March 23, 2018 - 2:06 pm

Hi ayesha, yes you can use pumpkin seeds too.

Reply

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