Name: Kasuri Malai Murgh recipe by JOOS Food- Health at BetterButter
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2
Ingredients: Almond and melon seeds paste; 10 almonds; 2 tbsp melon seeds (Roasted); 3 tbsp water; Other Ingredients; 500 grams chicken; 1 cup onion; 1½ tbsp oil; ½ tsp cumin seeds; 2 green cardamom; 1 black cardamom; 2 cloves; ½ inch cinnamon stick; 1 bay leaf; ¼ tsp mace; 2 tsp ginger-garlic paste; 2 green chili; 1 tbsp coriander powder; ½ tsp red chili powder; ¼ tsp turmeric powder; 1 tsp garam masala powder; ¼ cup curd; 1 tbsp kasuri methi; ¼ cup milk; ½ tsp black pepper powder; ½ tbsp kasuri methi; 1 cup water; 1 tsp salt

ABOUT Kasuri Malai Murgh RECIPE

Kasuri Malai Murgh is a delicious chicken curry with a mouth-watering flavor of kasuri methi and other Indian spices. It has flavorsome gravy that is cooked with almonds, cinnamon, melon seeds, and aromatic Indian spices. It has a burst of flavors and the tender chicken that will melt in your mouth. This recipe can be your guilt free indulgence as we have skipped the malai and used curd instead.

Ingredients Serving: 2

Almond and melon seeds paste
10 almonds
2 tbsp melon seeds (Roasted)
3 tbsp water
Other Ingredients
500 grams chicken
1 cup onion
1½ tbsp oil
½ tsp cumin seeds
2 green cardamom
1 black cardamom
2 cloves
½ inch cinnamon stick
1 bay leaf
¼ tsp mace
2 tsp ginger-garlic paste
2 green chili
1 tbsp coriander powder
½ tsp red chili powder
¼ tsp turmeric powder
1 tsp garam masala powder
¼ cup curd
1 tbsp kasuri methi
¼ cup milk
½ tsp black pepper powder
½ tbsp kasuri methi
1 cup water
1 tsp salt

Instructions

Grind all ingredients under “Almond and melon seeds paste” and keep it aside.
Heat the kadhai and add oil
Once oil is hot add cumin seeds, green cardamom, black cardamom, cloves, cinnamon stick, bay leaf, mace.
let the spices crackle
Add onion, ginger-garlic paste and sauté till the raw smell goes off
Add green chili, ½ tsp salt and sautéuntil onions turn soft and golden brown in color.
Add coriander powder, red chili powder, turmeric powder, garam masala powder
Sauté for 2 more minutes
Add chicken and fry for 2 to 3 minutes
Add a cup of water
Cover and cook for 10 minutes once the water starts boiling
Add curd and kasuri methi to it.
Mix well to make sure there are no curd lumps.
Add milk, almond paste, ½ tsp salt and mix it evenly
Cook approximate 5 minutes on a medium flame.
Stir occasionally to avoid burning at the bottom of the pan
Add black pepper powder and cook until chicken is done.
Serve hot with whole wheat paratha or enjoy the chicken just as it is.

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