Dahi Malai Murgh/Chicken in Yogurt and Cream sauce

This is a tried and tested recipe from MM's Kitchen Bites, and the first time I made it, I fell in love with it. The best part is that it takes very little time to make, and can be made ahead of time and re-heated later.

Ingredients:
Chicken, curry cut, 1 kg
Fresh Cream, ½ cup (can use less or more if you want)
Garlic ,paste , 1 tbsp
Ginger, paste, 1 tbsp
Black pepper powder, 1 tsp (or to taste)
Salt, to taste
Kasoori Methi/Dried Fenugreek leaves, 2 tbsp
Oil, 2 tbsp




- See more at: http://mmskitchenbites.blogspot.in/2013/03/dahi-malai-murghto-gossip-and-drinking.html#sthash.7yvibNY4.dpuf


Dahi Malai Murgh/Chicken in Yogurt and Cream sauce





Ingredients:
Chicken, curry cut, 1 kg
Fresh Cream, ½ cup (can use less or more if you want)
Garlic ,paste , 1 tbsp
Ginger, paste, 1 tbsp
Black pepper powder, 1 tsp (or to taste)
Salt, to taste
Kasoori Methi/Dried Fenugreek leaves, 2 tbsp
Oil, 2 tbsp





Marination:

Thick curd/Yogurt, ¾ cup ( ensure that it is not sour)
Black pepper powder, 1 tsp
Salt, to taste



Instructions:

Wash and clean chicken, Wipe dry. Make small cuts in the chicken. Mix all ingredients mentioned under marinade in a bowl and add in the chicken. Rub the marinade on the chicken pieces. Cover and let it marinate for a couple of hours in the refrigerator. Bring the chicken back to room temperature before starting cooking.



Heat oil in a heavy bottomed pan. Add the ginger garlic pastes and on low flame fry till light golden brown .Add in the chicken with the marinade to the pan, mix well and let it fry for 3-4 minutes. Add black pepper powder, stir and cook covered on low flame. Stir every 4 to 5 minutes so that the chicken doesn’t stick to the bottom of the pan. Since this is done on low flame, it take about 30-40 minutes – you will first see a lot of water and oil floating on top, eventually the water will get absorbed, only oil will be left and the colour would change to this nice beige light gold.



Crush kasoori methi with your hands and add it along with cream and some salt in to the pan. Mix well and continue to cook on low for 5-10 minutes.do a taste check and adjust salt and black pepper. Serve hot with Naan or Parantha.

- See more at: http://mmskitchenbites.blogspot.in/2013/03/dahi-malai-murghto-gossip-and-drinking.html#sthash.7yvibNY4.dpuf


Dahi Malai Murgh/Chicken in Yogurt and Cream sauce





Ingredients:
Chicken, curry cut, 1 kg
Fresh Cream, ½ cup (can use less or more if you want)
Garlic ,paste , 1 tbsp
Ginger, paste, 1 tbsp
Black pepper powder, 1 tsp (or to taste)
Salt, to taste
Kasoori Methi/Dried Fenugreek leaves, 2 tbsp
Oil, 2 tbsp





Marination:

Thick curd/Yogurt, ¾ cup ( ensure that it is not sour)
Black pepper powder, 1 tsp
Salt, to taste



Instructions:

Wash and clean chicken, Wipe dry. Make small cuts in the chicken. Mix all ingredients mentioned under marinade in a bowl and add in the chicken. Rub the marinade on the chicken pieces. Cover and let it marinate for a couple of hours in the refrigerator. Bring the chicken back to room temperature before starting cooking.



Heat oil in a heavy bottomed pan. Add the ginger garlic pastes and on low flame fry till light golden brown .Add in the chicken with the marinade to the pan, mix well and let it fry for 3-4 minutes. Add black pepper powder, stir and cook covered on low flame. Stir every 4 to 5 minutes so that the chicken doesn’t stick to the bottom of the pan. Since this is done on low flame, it take about 30-40 minutes – you will first see a lot of water and oil floating on top, eventually the water will get absorbed, only oil will be left and the colour would change to this nice beige light gold.



Crush kasoori methi with your hands and add it along with cream and some salt in to the pan. Mix well and continue to cook on low for 5-10 minutes.do a taste check and adjust salt and black pepper. Serve hot with Naan or Parantha.

- See more at: http://mmskitchenbites.blogspot.in/2013/03/dahi-malai-murghto-gossip-and-drinking.html#sthash.7yvibNY4.dpuf