Tired of eating the same type of chicken curry?
Let Bethica Das inspire you to try out something amazing that uses unfussy, low-cost ingredients.
The rich, creamy Kasuri Malai Murgh is flavored with kasuri methi or dried fenugreek leaves, the star ingredient in this recipe.
Serve it with naan, tandoori roti, roomali roti, jeera rice or pulau and you're onto a comforting meal for two.
Photograph: Kind courtesy Bethica Das
Kasuri Malai Murgh
- 700 gm chicken, cut in curry pieces
- 4 tbsp oil
- 1-inch stick cinnamon
- 3 green elaichi or cardamom
- 5 long or cloves
- ½ piece javitri or mace
- 2 tej patta or bay leaves
- 2 onions, chopped
- 2 green chillies, chopped
- 1 tbsp or more ginger-garlic paste
- 1 tsp dhania or coriander powder
- 1 tsp jeera or cumin powder
- 1 tsp garam masala powder
- ½ tsp black pepper powder
- Salt to taste
- 1/3 cup yoghurt, beaten
- 2 tbsp cashew paste
- 3 tbsp fresh cream
- ¼ cup kasuri methi or dried fenugreek leaves
- Heat the oil in a heavy-bottomed kadhai or saucepan and stir fry the chicken till it turns light brown.
Take off heat, drain excess oil and keep aside.
- In the same pan temper the bay leaves, mace, cinnamon, cardamoms and cloves.
Add the chopped onions, green chillies.
Saute till light brown.
Add the ginger-garlic paste and stir fry for a few seconds more.
Add all the dry spice powders, along with salt, and saute for a minute.
Add the fried chicken and give it a stir.
Add the beaten yoghurt and simmer covered over low heat for 8-10 minutes.
Add the cashew paste and the kasuri methi (keep aside 1 tsp for the garnish).
Mix well and cook covered for 5 minutes.
Then add 2 tbsp of the cream.
Give it a stir and take off heat.
Cover and keep aside for 5 minutes.
Drizzle the remaining cream on top and the sprinkle the balance kasuri methi and serve with sliced onions on the side and naan, tandoori roti, jeera rice or pulau.
Bethica Das is a Sharjah-based food blogger.