Creamy Kasuri Murg/ Murg Methi Malai/Creamy Chicken with Kasuri Methi

Ingredients

Chicken – 600 grams

For Marination

Curd – 5 tablespoons (Whisk)

Turmeric Powder – ½ teaspoon

Black Pepper – ½ teaspoon

Ginger – 1 tablespoon

Garlic – 1 tablespoon

Salt – ½ teaspoon

Kasuri Methi (Fenugreek leaves) – 1 tablespoon

Dry Whole Spices

Green Cardamom- 3

Cloves- 3

Cinnamon- 1” stick

For the Gravy

Onions, finely chopped- 200 grams.

Tomato Paste – 1 small or ½ big  

Green chili – 2 (slit)

Red Chilli Powder- 1 teaspoon

Coriander Powder- ½ tablespoon

Garam Masala Powder- ½ teaspoon

Cashew nut – 10 no. (fine paste)

Fresh Cream- 4 tbsp

Honey – 1 teaspoon

Kasuri Methi (Fenugreek leaves) Powder (dry roasted & crushed) – 1 tbsp

Salt to taste

White Oil or clarified butter- 2 tablespoons.

For Garnish

Cooking Cream

Method

Wash the chicken well and drain all water.

Marinate the chicken with ginger-garlic paste, turmeric powder, salt, kasuri methi, curd and black pepper and set aside for 1 hour or overnight.

Heat oil in a pan or kadai and add all the whole spice and let them crackle..

Once it splutters, add the chopped onions and fry on medium heat for 10 mins or until the light brown.

Now add the Coriander powder, Red chili powder, Garm masala powder and tomato paste and fry on medium heat for 2-3 mins.

Add the marinated chicken & cook on slow heat for 10 to 15 minutes.

Add cashew nut paste, honey and salt mix and cook on low heat or until the oil separates. Now add water, mix and cover & cook on low heat till chicken is tender.

Remove the lid, add the cream, mix and simmer on low heat for 2-3 mins. Add Kasuri Methi, mix everything well and simmer for another 2-3 mins.

Serve hot with Paratha/ Roti or Rice.

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