India
Murgh Malaiwala Recipe
Cook Time | 70 minutes |
Servings |
MetricUS Imperial
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Ingredients
For the gravy
- 1 cup Cream
- 3 green chillies chopped
- 1 onion chopped
- 2 1/2 cup Milk
- 1 tsp green cardamom powder
- 1 tsp chopped Ginger
- 2 Tbsp chopped coriander leaves
- 1/2 tsp dry ginger powder
- 1 tsp white pepper powder
- 1 tsp kasoori methi
- 2 tsp garam masala
- pinch aof Saffron
- 2 tsp Chopped Almonds
- Salt to taste
For the marinade
- 5 chicken drumsticks
- 1 tsp Ginger paste
- 1 tsp garlic paste
- 2 tsp white pepper powder
For the garam masala
- 1 black cardamom badi elaichi
- 6-8 green cardamoms choti elaichi
- 1 piece mace javitri
- 2 tsp Cumin seeds zeera
- 1 cinnamon dalchini
- 4-5 black peppercorns kali mirch
- 6-7 dried rose petals
Ingredients
For the gravy
For the marinade
For the garam masala
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Instructions
For the marination
- Cut small gashes on the drumsticks of chicken so that the marinade will seep into the chicken
- Marinate the chicken with ginger, garlic paste and white pepper.
- Let the chicken marinate for 30 minutes.
For the garam masala
- Take a pan and dry roast all the garam masala ingredients.
- Blend the dry roasted ingredients in a blender or mixie until it becomes a powder.
For the gravy
- Place a pan over medium heat and add some oil
- Add cream, onions, green chillies to the pan and cook until the onions become soft.
- Add milk and the marinated chicken and mix well.
- Add green cardamom powder, chopped ginger, dry ginger powder, coriander leaves, white pepper powder, kasoori methi, garam masala, a pinch of saffron and a pinch of saffron.
- Let the mixture simmer.
- Saute the mixture well and add salt.
- Let it cook for about 10 minutes.
- Once cooked garnish with chopped onions.