Craving to have something royal and tasty, but don't know what to cook? then you've landed at the right place. We've got you Murgh malai handi recipe. Tender chicken fried and cooked in a creamy gravy made with simple kitchen ingredients gives you murgh malai handi. Try this restaurant-style gravy at home and i'm sure you'll love us.
INGREDIENTS:
For The Puree:
Oil- 1 tbsp
Onions- 2 nos (roughly chopped)
Tomatoes- 3-4 nos (roughly chopped)
Green chillies- 3-4 nos (chopped)
For The Gravy:
Oil- 1/2 cup
Cloves- 2 nos
Cinammon- 2 1'' sticks
Cardamom- 2 nos
Jeera- 1 tsp
Chicken- 500 gms (curry-cut)
Red chilli powder- 1 tsp
Salt- to taste
Chilli flakes-1 tsp
Kasuri methi- 1 tsp
Curd- 200 ml
Fresh cream- 200 ml
Salt- to taste
Garam masala- 1 tsp
PROCEDURE:
Heat 1 tbsp oil in a kadhai, add green chillies, onion and tomatoes.
Sprinkle a little salt and cook till the raw smell of tomatoes has gone.
Remove from flame and let it cool completely. Blend it to a smooth paste by adding a little water.
Set the paste aside.
Heat oil in kadhai, add the whole spices to it and fry for a few secs, now add chicken to it and saute well.
Fry the chicken well till it changes colour and gets a slight crispy texture. Now add red chilli powder, salt, chilli flakes and kasuri methi to it. Mix well and let it cook.
Now add the onion-tomato paste to it and mix well.
Add a little water and let it cook.
At this stage, the chicken is 80-90% cooked. Now add curd and fresh cream to it.
Mix well and add crushed kasuri methi and garam masala to it. you can even use fresh malai here instead of store-bought fresh cream.
Simmer it for 5-10 mins. You'll notice that the oil has accumulated at the top.
Murgh Malai handi is ready. Serve hot with roti and sliced onions.
