Kesari Malai Gosht | How to make Kesari Malai Gosht

By Avishek Paul  |  8th Mar 2017  |  
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  • Kesari Malai Gosht, How to make Kesari Malai Gosht
Kesari Malai Goshtby Avishek Paul
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About Kesari Malai Gosht Recipe

A rich creamy mouth watering dish

Kesari Malai Gosht, a deliciously finger licking recipe to treat your family and friends. This recipe of Kesari Malai Gosht by Avishek Paul will definitely help you in its preparation. The Kesari Malai Gosht can be prepared within 60 minutes. The time taken for cooking Kesari Malai Gosht is 40 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 3 people. The recipe details out how to make Kesari Malai Gosht step by step. The detailed explanation makes Kesari Malai Gosht so simple and easy that even beginners can try it out. The recipe for Kesari Malai Gosht can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Kesari Malai Gosht from BetterButter.

Kesari Malai Gosht

Ingredients to make Kesari Malai Gosht

  • 400 gram chicken
  • 1 tbsp ginger garlic paste
  • salt to taste
  • 1 tsp Black pepper
  • 1 tsp Garam masala
  • 3 onions
  • 4 green chilies
  • 1 tsp chopped ginger
  • 1/2 cup almonds or cashews
  • 3 tsp khus khus i.e poppy seed
  • 1/2 cup kismish
  • kesar
  • 1/4 cup cream
  • 2 tbsp ghee
  • oil

How to make Kesari Malai Gosht

  1. Marinate chicken with 2 tsp ginger garlic paste, pepper, 2 tablespoon salt. Keep it for 1 hour
  2. Make a thick paste from onion, chili and garlic and keep it in a bowl
  3. In a mixing bowl put poppy seeds, almond or cashew and kismish make a thick paste and keep it in a bowl
  4. Fry chicken and keep it aside
  5. Now heat a wok, put refined oil and 1/2 spoon ghee, 2 cardamon and 2 cinnamon
  6. Now put that onion paste and saute it for few seconds then add cashew paste and fry for 20 mins add ghee if needed
  7. Take 2 tsp fresh cream, add kesar in it and keep aside. Cream should be at room temperature
  8. After frying for 20 mins put fried chicken, saute it for 3 mins add 2 cups of water let it boil
  9. The gravy becomes thick. Put half teaspoon garam masala, mix it and put remaining cream. Mix and wait until it becomes thicker.
  10. As gravy becomes thicker turn off the gas serve it with remaining cream on top

My Tip:

You can use either cashew or almond

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