Women

Murg Malai Gravy

June 9, 2016
PMT

Presenting melt in mouth chicken pieces with exotic creamy and cheesy gravy. The taste is sure to linger in your mouth. Murg Malai gravy is one of my innovations and now you can try it too……

Murg Malai Gravy

Ingredients:

  • Chicken – ½ Kilogram Boneless (cut into cubes, washed and drained)
  • Ginger Garlic paste – 1 tablespoon and ½ teaspoon
  • Onion – 1 medium sliced
  • Curd/Yogurt – ¾ cup
  • Lemon juice – 1 teaspoon
  • Oil – 3 to 4 tablespoons
  • Salt- As per taste
  • Green chili – 3 to 4 sliced into two
  • Coriander leaves/Cilantro – for garnish
  • Cumin powder – ½ teaspoon and ½ teaspoon
  • Black pepper powder – ¼ teaspoon
  • Garam masala Powder- ½ teaspoon and ¼ teaspoon
  • Nutmeg and Mace powder – a pinch
  • Cashewnuts – 8-10 nos.
  • Cheese cubes – 2 nos.
  • Cooking cream – 1 cup
  • Mozzarella cheese grated – ¼ cup

Method:

Take the chicken cubes in a bowl and add the marinade prepared with 1 tablespoon ginger garlic paste, curd, lemon juice, salt to taste, garam masala powder ½ teaspoon, cumin powder and cheese cubes. Keep aside for at least an hour. Arrange them in skewers and pan grill with little oil. Cook well on all sides and then with a forcep put the chicken on direct fire to give them the perfect texture. Prepare all and keep aside.

Prepare gravy base by boiling cashewnuts and onion and grinding them to paste along with remaining ginger garlic paste and green chilies.

In a wide pot heat oil and add the gravy base and sauté for few minutes. Add salt to taste, cumin powder, garam masala powder, nutmeg and mace powder and sauté until oil oozes on the gravy. Add the cooking cream and cook for few minutes stirring occasionally. When the gravy thickens add the mozzarella cheese and cook until it melts and incorporates well in the gravy. Add some finely chopped coriander leaves.

For serving, place the grilled chicken on skewers and pour the gravy over it.

Enjoy with tandoori Naan…..

By-Hamida Abid