|Kasoori Malai Murg|
Kasoori Malai Murg gets its name with two of the main ingredients. 'Kasoori Methi' is one of the main ingredients, which means dry fenugreek leaves and 'Malai' which means cream being the other ingredient. This recipe was inspired by a cooking show which I had watched long back, that I can hardly remember the name. What I liked about this dish is that the sequence of ingredients is slightly changed. For example, it always happens that we start cooking a curry by first adding cumin seeds to the oil and then wait for few seconds for it to change colour. But here the whole cumin seeds are added much later on, and it did make a lot of difference in the flavour. If you cut down on marination time, this 'shahi' kind gravy can be prepared in less than 60 minutes which makes it an ideal dish to be made in very less time. The trick is to cook marinated chicken and the masala at the same time.
You can watch the video here:
Preparation Time: (marinate chicken for 30 minutes)
Cooking Time: 30 minutes
Total Time: 1 hour (approx)
- 500 grams of chicken (cut into small pieces)
- 1 large onion roughly chopped
- 2 medium tomatoes roughly chopped
- 2 green chillies roughly chopped (or as per taste)
- 1/2 cup chopped fresh coriander leaves
- 1 tablespoon ginger & garlic paste combined
- 2 tablespoon kasoori methi (dry fenugreek leaves)
- 1 teaspoon black pepper powder
- 1 teaspoon red chilli powder
- 1 teaspoon red chilli flakes
- 1 teaspoon cumin seeds
- 1/2 teaspoon garam masala powder
- 1/4 cup cream (or less)
- 5 tablespoon + 5 tablespoon vegetable Oil / Ghee / Butter
- Sliced ginger
- Sliced green chilli
- Chopped coriander leaves
Step 1: Wash and dry the chicken pieces. Marinate for 30 minutes with 1 tablespoon ginger & garlic paste, salt and 1 teaspoon black pepper powder.
Step 2: Heat 5 tablespoon of vegetable oil in a saucepan. Add marinated chicken pieces and fry for 1 minute on high heat. Reduce the flame and cook for just 10 minutes. (Half cook the chicken)
Step 3: Heat another saucepan with 5 tablespoons vegetable oil or ghee. Fry roughly chopped onion till light golden. Then add roughly chopped tomatoes and chopped green chillies. Fry for 2 minutes and remove from heat. Cool and grind to a smooth paste.
Step 4: Add the onion tomato paste to the half cooked chicken and cook. Stir well and add 1 teaspoon red chilli powder, 1 teaspoon red chilli flakes and 1 teaspoon cumin seeds. Cook for 2 minutes and then add 1/2 teaspoon garam masala powder and 2 tablespoons kasoori methi. Finally, add 1/4 cup cream and chopped coriander leaves, stir well, cover and cook the curry till chicken if fully done. This will take another 5 to 10 minutes.
Step 5: Garnish the curry with ginger, green chillies and coriander leaves and also add some more ghee or butter to give a nice shine on top. Serve hot with naan or roti.