Murgh Malaiwala

Murgh Malaiwala
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Murgh Malaiwala recipe is a perfect combination of marinated and roasted chicken pieces in rich malai and milk gravy. The recipe name sounds so royal so just think of the rich royal taste of the whole preparation. Here desi ghee is used for frying onions but for few the whole cooking is done without the use of oil or ghee but tastes equally good. The nutty flavor of almond and the cardamom is the secret to the chicken fries. The methi flavour of the creamy and milky gravy is an additional aroma enhancer. Include this recipe for weekend and party menu, and serve with butter naan.
Ingredients
  • 500 gram Chicken , cut into pieces
  • 2 teaspoon Ginger , paste
  • 1 teaspoon Garlic , paste
  • 2 tablespoon Fresh cream
  • 1 tablespoon Almonds , paste
  • ½ teaspoon Lemon juice
  • ¼ teaspoon Black pepper powder
  • Salt , to taste
  • 1 Onion , sliced
  • ½ cup Fresh cream
  • 1 cup Milk
  • 2 Cardamom Powder
  • 1 inch Cinnamon Stick
  • 2 Bay leaf (tej patta)
  • 2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
  • 4 teaspoon Ghee
Instructions
  1. To begin making the Murgh Malaiwala recipe, firstly clean and wash the chicken pieces and dry it. Soak kasuri methi leaves in ¼th cup of water in a small bowl.
  2. Take a big bowl and add chicken, salt, pepper and mix it well. Refrigerate it for about 2 hours or more.
  3. After 2 hours, add garlic, ginger, lemon juice, almond paste and 2 tablespoons cream into the chicken and keep it aside for 20 minutes.
  4. Heat a heavy bottomed pan with ghee. Add cardamom powder and onions in the pan and let it cook till the onions become soft and translucent.
  5. Next, add the marinated chicken pieces and let it cook for 10 minutes. After 10 minutes, add in the cream and milk with cinnamon stick and bay leaf.
  6. Boil stirring occasionally till the chicken pieces are fully cooked and semi thick gravy consistency is formed. Strain the methi leaves and sprinkle on the gravy and stir it well. Switch off the gas, cover the pan and let it sit for 10 minutes before serving.

 

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Methi Mushroom Masala

Methi Mushroom Masala
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This recipe is mouthwatering for all the mushroom lovers. Here, methi leaves are added to bring out a unique flavor which we always search to make a common dish taste extraordinary. Serve freshly made methi mushroom masala, as it is easy to prepare with parathas for weekday lunch or for dinner. Try this recipe and we are sure your family will love it! You can also make this recipe for lunch or dinner when you are expecting guests at home.
Ingredients
  • 200 grams Button mushrooms
  • 1 tablespoon Yogurt (Curd)
  • ½ teaspoon Kashmiri red chilli powder
  • ½ teaspoon Ginger , paste
  • 4 teaspoon Cooking oil , as required
  • 1 Onion , chopped
  • ¼ cup Homemade tomato puree
  • 1 teaspoon Ginger garlic paste
  • 1 Bay leaf (tej patta)
  • ¼ teaspoon Turmeric powder (Haldi)
  • ¼ teaspoon Red chilli powder
  • ¼ teaspoon Garam masala powder
  • ¼ teaspoon Kalonji (Onion Nigella Seeds)
  • 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
  • 1 teaspoon Lemon juice
  • 2 Dry red chilli
  • Salt , to taste
  • ¾ cup Luke Warm Water
Instructions
  1. To begin making the Methi Mushroom Masala recipe, firstly wash the mushrooms, in a bowl mix with curd, red chilli powder and ginger paste. Marinate for 5 minutes.
  2. Soak the leaves in water for 5 minutes, strain and set aside. Heat a small wok with oil, fry the mushrooms and remove after 2 minutes.
  3. In the same pan, add bay leaf, kalonji and ginger and garlic paste. Fry for 1 minute.
  4. Fry the onions for few minutes or till they become soft. Next, add tomato puree, red chilli powder and turmeric powder. Let it cook for about a minute.
  5. After a minute, add warm water, salt and garam masala powder.
  6. Let it boil to a semi thick consistency, now add the mushrooms and soaked and strained dry methi leaves.

 

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