🇮🇳 Indian

Murgh Malaiwala

Name: Murgh Malaiwala
Prep time: 21 min
Cook time: 39 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 g, bone-in pieces Chicken; 2 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; 1/4 cup Heavy Cream; to taste Salt; 3, finely sliced Onion; 2, chopped Tomato; 2, slit Green Chili; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 1 litre Milk; 1-2 tsp Red Chili Powder; 1 tsp Green Cardamom

🇮🇳 Indian

Chicken poached in cream-milk with whole spice, the Lucknowi murgh malaiwala. Slow-fried masala meets quick-cooking chicken — timing is everything. Best with steamed rice and a cooling raita.

Prep 21 min Cook 39 min Serves 4 Medium

Ingredients

Chicken500 g, bone-in pieces
Ginger Garlic Paste2 tbsp
Garam Masala1 tsp
Heavy Cream1/4 cup
Saltto taste
Onion3, finely sliced
Tomato2, chopped
Green Chili2, slit
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Milk1 litre
Red Chili Powder1-2 tsp
Green Cardamom1 tsp

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Give the chicken a quick marinade — salt, turmeric, chili — so it is seasoned to the bone, not the surface.
2
Heat oil in a heavy pot and fry the onions till deeply golden — this is the gravy's backbone.
3
Add ginger garlic paste, cook two minutes, then the tomato and ground spices; bhunao till the oil separates.
4
Turn the chicken through the masala with the milk, let it sear, then pour in warm water and cover.
5
Simmer till done — the meat should leave the bone without a fight — then finish with garam masala and cilantro.

Chef's tip

Fresh spices make the dish — if yours smell of nothing, the dish will taste of nothing.

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Watch how it's made

Video: How To Make Murgh Malaiwala | Easy Murgh Malaiwala Recipe Video · on YouTube