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Murgh Malaiwala curry recipe ~ Restaurant style Malai Chicken

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Murgh Malaiwala curry is a rich Mughalai curry made where chicken is cooked in fresh malai and mildly spiced.

Murgh Malaiwala curry

Goes good with Indian breads. I like this Malai curry for its subtle flavors and its richness. Hyderabadi chicken curry, Quick Madras Chicken Curry, Country style chicken curry, Orange Chicken, Badami Murgh, Pollachi Chicken Kulambu are some of the recipes which can go good with the Indian breads.

Murgh Malaiwala curry video recipe

Murgh Malaiwala curry recipe:

Murgh Malaiwala

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 4 People

Ingredients

  • 1 no bay leaf
  • 1 inch cinnamon stick
  • 2 no cloves
  • 1 no green cardamom
  • 1 no black cardamom
  • 1 tsp fennel seeds
  • 1.5 cups milk
  • 1 pinch sugar
  • salt to taste
  • 1/2 kg chicken
  • 1/2 tsp ginger
  • 1 spring curry leaves
  • 5-6 no green chillies broken
  • 1 large onion finely chopped
  • 1/2 tsp kasuri methi
  • 1-2 tbsp curd
  • 1 tbsp corn flour
  • 2-3 tbsp fresh cream
  • Coal for smoke cooking

Instructions

  • Heat a pan and add Bay leaf, Cinnamon, cloves, cardamom (Green and black) and fennel seeds.
  • Add 1.5 cups of milk, Sugar and salt to taste and mix
  • Drop chicken (clean and washed chicken). Mix, Close and cook in medium flame for 15 min.
  • Open and mix the malai from the sides of the pan into the curry. Now add finely chopped ginger and add 1 spring curry leaves
  • 5-6 broken chillies to be added. Close and let it cook for 5 min
  • Heat a pan with oil and saute chopped onion with little salt until it is slightly browned. Add the brown onions to the curry
  • Sprinkle kasuri methi on top.
  • Add curd 1-2 tbsp, corn flour and fresh cream and mix again
  • Let it come to a boil. Switch off and keep a small bowl in the curry. Heat a coal piece and place it on the cup. Pour a tbsp of Ghee/oil on top of the hot coal and immediately close the lid.
  • Let the fumes settle down. Open after 5 min and serve hot!

Murgh Malaiwala curry pictorial directions:

  • Heat a pan and add Bay leaf, Cinnamon, cloves, cardamom (Green and black) and fennel seeds.Murgh Malaiwala curry
  • Add 1.5 cups of milkMurgh Malaiwala curry
  • Add Sugar a pinchMurgh Malaiwala curry
  • Add salt to taste and mixMurgh Malaiwala curry
  • Drop chicken (clean and washed chicken)Murgh Malaiwala curry
  • Mix, Close and cook in medium flame for 15 min.Murgh Malaiwala curry
  • Open and mix the malai from the sides of the pan into the curryMurgh Malaiwala curry
  • Now add finely chopped gingerMurgh Malaiwala curry
  • Add 1 spring curry leavesMurgh Malaiwala curry
  • 5-6 broken chillies to be added. We are not adding any other spices, so adjust the green chillies according to the spice level you prefer and based on green chilli variety. I have used medium spice chilly and hence used 5-6 chilliesMurgh Malaiwala curry
  • Mix againMurgh Malaiwala curry
  • Close and let it cook for 5 minMurgh Malaiwala curry
  • Heat a pan with oil and saute chopped onion with little salt until it is slightly brownedMurgh Malaiwala curry
  • Add the brown onions to the curryMurgh Malaiwala curry
  • Sprinkle kasuri methi on topMurgh Malaiwala curry
  • Add curd 1-2 tbsp. When adding curd, make sure to keep the flame medium and mix quickly. Else it may curdle the curryMurgh Malaiwala curry
  • Add corn flour to the curry and mix. It is added to thicken the curryMurgh Malaiwala curry
  • Add fresh cream and mix againMurgh Malaiwala curry
  • Let it come to a boil. Switch off and keep a small bowl in the curry. Heat a coal piece and place it on the cupMurgh Malaiwala curry
  • Pour a tbsp of Ghee/oil on top of the hot coal and immediately close the lid.Murgh Malaiwala curry
  • Let the smoke settle down atleast for 5 minutes.Murgh Malaiwala curry
  • Open after 5 minutes, take out the vessel and discard the coalMurgh Malaiwala curry

Murgh Malaiwala curry

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