Murg Malai Curry Recipe | Lockdown Recipe Cookbook

Chicken Recipes

Murgh Malai Curry recipe is the perfect combination of marinated and roasted pieces of chicken in a rich malai  and milk sauce.

The name of the recipe sounds so royal, so just think of the rich royal taste of the whole preparation. Here desi ghee is used to fry onions, but all cooking is done without the use of oil or ghee, but tastes just as good.

Ingredients-Murg Malai Curry

  1. Chicken Pieces-750 Grams 
  2. Ginger Paste-Two Teaspoon
  3. Garlic Paste- One Teaspoon 
  4. Fresh Cream- One Half Cup 
  5. Almond & Cashewnut Paste- Two Tablespoon
  6. Black pepper powder- One and a half Teaspoon
  7. Salt- As per your requirement
  8. Sliced Onion- One Piece 
  9. Milk-One Cup
  10. Cardamom Powder- Two Teaspoon
  11. Cinamon Stick-One Inch
  12. Bay Leaf – Two Pieces 
  13. Dried Fenugreek Leaves- Two-Three Teaspoon 
  14. Ghee)Clarified Butter)- Four Teaspoon
  15. Curd-Half Cup

Hows to prepare Murg Malai Curry?

  1. To begin making the Murgh Malaiwala recipe, firstly clean and wash the chicken pieces and dry it.
  2. Take a big bowl and add chicken, salt, pepper and mix it well. Refrigerate it for about 2 hours or more.
  3. After 2 hours, add garlic, ginger, curd, almond and cashew nut paste and two tablespoons cream into the chicken and keep it aside for 20 minutes.
  4. Heat a heavy-bottomed pan with ghee. Add cardamom powder and onions in the pan and let it cook till the onions become soft and translucent.
  5. Next, add the marinated chicken pieces and let it cook for 20 minutes. After 20 minutes, add in the cream, milk with a cinnamon stick and bay leaf.
  6. Boil stirring occasionally till the chicken pieces are fully cooked and semi-thick gravy consistency is formed. 
  7. Sprinkle Dried Fenugreek leaves on the gravy and stir it well. Let it cook for about a minute or two.
  8. Switch off the gas, cover the pan and let it sit for 10 minutes before serving. 
  9. Serve Murgh Malai Curry along with Garlic Naan, Tawa Roti or etc. 

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