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

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 curry pictorial directions:

• Heat a pan and add Bay leaf, Cinnamon, cloves, cardamom (Green and black) and fennel seeds.
• Add 1.5 cups of milk
• Add Sugar a pinch
• Add 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
• Add 1 spring curry leaves
• 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 chillies
• Mix again
• 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. When adding curd, make sure to keep the flame medium and mix quickly. Else it may curdle the curry
• Add corn flour to the curry and mix. It is added to thicken the curry
• Add 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 smoke settle down atleast for 5 minutes.
• Open after 5 minutes, take out the vessel and discard the coal

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