Murgh Malaiwala

Murgh Malaiwala

Chicken drumsticks marinated with ginger-garlic and cooked in milk, cream, chillies, saffron and a rose petal garam masala.
For the gravy:
=> 1 cup cream
=> 3 green chillies, chopped
=> 1 onion, chopped
=> 2 1/2 cup milk
=> 1 tsp green cardamom powder
=> 1 tsp chopped ginger
=> 2 Tbsp chopped coriander leaves
=> 1/2 tsp dry ginger powder
=> 1 tsp white pepper powder
=> 1 tsp kasoori methi
=> 2 tsp garam masala
=> A pinch of saffron
=> 2 tsp chopped almonds
=> Salt, to taste

For the marinade:
=> 5 chicken drumsticks
=> 1 tsp ginger paste
=> 1 tsp garlic paste
=> 2 tsp white pepper powder

For the garam masala:
=> 1 black cardamom (badi elaichi)
=> 6-8 green cardamoms (choti elaichi)
=> 1 piece mace (javitri)
=> 2 tsp cumin seeds (zeera)
=> 4-5 cloves (laung)
=> 1 cinnamon (dalchini)
=> 4-5 black peppercorns (kali mirch)
=> 6-7 dried rose petals

Method :

For the marination:

=> Make small incisions in the drum sticks of chicken. Marinate with ginger, garlic paste and white pepper for thirty minutes.

For the garam masala:

=> Dry roast the garam masala ingredients and grind them in a mortar and pestle or mixie.

For the gravy:

=> Heat a pan and add cream, onions, green chillies, and cook till the onions are soft.

=> Now add the milk and the marinated chicken, mix well.

=> Add green cardamom powder, chopped ginger, dry ginger powder, coriander leaves, white pepper powder, kasoori methi, garam masala, a pinch of saffron. Let it simmer.

=> Saute well and cook for some time (about 7-10 minutes). Add salt. Mix well.

=> Garnish with chopped almonds and serve hot.

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