Name: Murgh Malai Mutter recipe by Amina Khaleel at BetterButter
Prep time: 120 min
Cook time: 45 min
Total time: 165 min
Yield: 4
Ingredients: 300 gms chicken cut into pieces; 1 cup shelled green peas (mutter/ matar); ½ cup fresh cream (malai); 2 tbsp Oil; 1 onion cut into cubes; 1 ½ tbsp soya sauce; 3 tbsp tomato sauce; 1 tbsp Corn Flour; 1/4 cup chopped coriander leaves; For the marinade; ½ cup curd; 2 tbsp ginger garlic paste; 1 tbsp ginger paste; 1 tsp red chilli powder; 1 tsp chaat masala powder; 1 tsp garam masala powder; 1 tsp cumin powder; ½ tsp salt; ½ tsp chicken 65 masala

ABOUT Murgh Malai Mutter RECIPE

When you wish to make something that is hot, spicy and delicious, then murgh malai mutter would be a perfect choice. Serve this delicious and rich chicken gravy with naan, chapathis, noodles or any variety rice of your choice and enthrall your family.

Ingredients Serving: 4

300 gms chicken cut into pieces
1 cup shelled green peas (mutter/ matar)
½ cup fresh cream (malai)
2 tbsp Oil
1 onion cut into cubes
1 ½ tbsp soya sauce
3 tbsp tomato sauce
1 tbsp Corn Flour
1/4 cup chopped coriander leaves
For the marinade
½ cup curd
2 tbsp ginger garlic paste
1 tbsp ginger paste
1 tsp red chilli powder
1 tsp chaat masala powder
1 tsp garam masala powder
1 tsp cumin powder
½ tsp salt
½ tsp chicken 65 masala

Instructions

Take all the ingredients of the marinade in a bowl and mix to form a smooth paste.
Add the chicken pieces to this, coat well with the marinade, close a lid and set aside for 2 to 3 hours.
Heat oil in a pan and add onions, saute for a few seconds till the onions turn golden and add green peas.
Stir fry for a few minutes till the peas get cooked.
Next add the chicken along with the marinade and cook for 5 to 7 minutes while stirring occasionally.
Then add soya sauce, tomato sauce and chopped coriander leaves and mix well.
Reduce heat, close a lid and cook for 3 to 4 minutes or till the chicken is cooked.
Dissolve corn flour in ½ cup of water and add this to the gravy. Cook for a couple of minutes.
When the gravy starts thickening, top it with fresh cream and give a quick stir.
Transfer to a serving bowl, garnish with coriander leaves and a slice of lemon and serve hot.

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