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.
Prep Time | 20 minutes |
Cook Time | 45 minutes |
Servings |
helping
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- 1 kg Chicken cut into medium pieces
- 4 Onions Large
- 6 - 7 Pods Garlic
- 1.5 inchs Ginger
- 4 Chilies Green
- 1/2 cup Curd
- 1/2 cup Fresh Cream
- 1/2 cup Cashew Melon Seed & Paste
- 2 tbsps Kasuri Methi Fenugreek / Dry
- 1 tsp Black Pepper Freshly Ground
- 2 tbsps Coriander Powder
- 1.5 tsps Chili Powder Red
- 1 pinch Turmeric Powder
- 1 - 2 tsps Salt (adjustable)
- 1 cup Oil (adjustable)
Ingredients
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- Wash chicken nicely and fry in oil/ghee till golden in color. Keep aside.
- In the same wok, add more oil if needed and add all the whole spices and let them crackle.
- Now add finely chopped or ground onion and saute till raw smell goes off.
- Now add finely chopped garlic and ginger and saute till golden.
- Add the fried chicken in the onion mix and fry in high flames for 2-3 mins.
- Now add fresh curd and kasuri methi and mix everything well.
- 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.
- 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.
- Now add fresh cream and cashew-melon seeds paste and mix such that everything incorporates well.
- Fry for some time and add salt and water as per required consistency. Close the lid and cook.
- Once the chicken is done, add freshly ground black pepper and some more crushed kasuri methi and turn off the gas.
- Serve hot with rumali roti or naan.
If you liked the recipe kindly drop in your valuable feedback in comments below. Thanks for stopping by!
Love : Shaheen
9 comments
Super like
Grt recipie will try out today n gv feedback
Thank you so much. Do tell me how it was! 💖
What is cashew melon seed?
Hi Shaheen, I had googled this recipe and found yours to be the best. Will definitely try it. Thanks a lot.
Mita
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!
For this recipe the melon seeds used are of Muskmelon (kharbooza)
Can I use pumpkin seeds instead of melon .?and u just mix cashews and melon seeds in blender to get this paste ?
Hi ayesha, yes you can use pumpkin seeds too.