Monday, December 17, 2012

Murg Malai Curry

If we cook Prawn Malai Curry then why not with chicken, with this thought only I prepared our last nights dinner Murg Malai Curry. The concept is almost same the chickens are cooked in thick coconut gravy.  Every time while making chicken dish I want to do something different. Because I know all my friends want new chicken recipes. The smell of the dish was really diffrent than others.

We all are in party mood now from next week onwards I am having back to back parties so for that also I want to cook some new dishes for my friends. And this one is perfect for any parties and with Rice and Roti both.

Preparation time: 15 mints.
Cooking time: 40 mints.
Serve for: 2 people.


1.Chicken: 600 gm cut into small pieces.
2.One medium sliced onion.
3.One tea spoon ginger & garlic paste.
4.One clove chopped garlic.
5.Two table spoon thick coconut cream.
6.One table spoon of curd.
7.Red chili powder, Coriander powder, Kashmiri red chili powder, Garam masala powder (Half tea spoon of each item).
8.Clove:2, Cardamom : 2.
9.Salt & Sugar as per taste.
10.One table spoon of ghee.
11.Two to Three table spoon of sunflower oil.


Marinate the chicken pieces with curd, ginger & garlic paste and some salt for 1 hour.

Now add the ghee and oil in a vessel and add the clove and cardamom, after few seconds add the sliced onions and chopped garlics.

Fry till the onions are transparent now add the marinated chicken pieces and cook in high heat for 5 to 6 mints. Now add all the spices powder with some salt and sugar.
Cook in low flame for 3 to 4 mints. Now add the coconut cream with some warm water and cook with a lid for 30 mints in low flame.

Yours truly heavenly Murg Malai curry is ready enjoy with Rice or Paratha or Naan.

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