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27 December 2012,22:56 by
D.Sumithra

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KASOORI MURG MALAI

Chicken is simmered in a creamy gravy with garam masala and kasuri methi.The richness of the gravy is offset by the distinct bitterness of dried fenugreek leaves, resulting in an interesting amalgamation of flavours.
Serves :
6

Preparation Time :
2 hours

Cooking Time :
40 minutes

Preparation Method :

  • Grind together onions, green chilies, garlic and ginger with a little water to a fine paste.
  • Heat oil. Add onion paste and fry till it just starts to change colour. Do not make it brown.
  • Add chicken, salt, garam masala and white pepper. Fry till chicken changes colour.
  • Add hung curd and kasoori methi. Mix well and cook for 5 minutes.
  • Cover, lower heat and cook till chicken is tender.
  • Add ½ cup water and bring to a boil. Simmer for 3 minutes to get a thick masala gravy.
  • Keeping the heat low, add fresh cream. Mix well and give one boil, stirring continuously on low heat.
  • Serve hot garnished with kasoori methi and fresh coriander.

INGREDIENTS

  • 750 grams boneless chicken 
  • 150 ml curd - hung for ½ hour and then beaten till smooth 
  • 150 ml fresh cream 
  • 2 tablespoon kasoori methi (dried fenugreek leaves)
  • 75 ml IDHAYAM sesame oil
  • 1 teaspoon garam masala 
  • Salt to taste
  • 1 teaspoon white pepper (adjust to taste)

Grind Together

  • 2 medium onions 
  • 6 flakes garlic
  • 1" piece ginger
  • 1-2 green chilies

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