Malai Murgh Kali Mirch

The other day I was thinking of making a white gravy dish rather than the usual brown-orange gravy dishes. However, the question lingering in my mind was how to bring about the creaminess in white gravy dish. Hence took most of the white color ingredients available in the kitchen and whipped this extremely delicious Malai Murgh Kali Mirch with a subtle hint of spiciness and creaminess intact.

Serves 4-5 people

Ingredients:

500 gms chicken, washed, cut and slit.

15 cashews

15 almonds

½ cup warm milk

2 medium onions, chopped and fried

1 medium onion, chopped long.

2 tsp ginger garlic paste.

250 gms whipped curd

2-3 tsp kasuri methi

10-15 freshly crushed pepper corns

½ tsp garam masala powder

Fresh cream – 2-3 tbsp

1 tsp maida/corn flour – to be mixed with fresh cream.

Method:

 Marinate chicken with 100 gms curd, half the pepper and salt. Fry on medium heat and remove and keep aside.

Soak cashews and almonds in warm milk for about 30-40 mins.

Make paste of fried onion and soaked cashew/almond.

Fry long onion. Add ginger garlic paste.

Add above fried paste. Add remaining whipped curd.

Add kasuri methi. Add fried chicken.

Add salt. Add pepper and garam masala. 

Add fresh cream. Mix well.

Serve hot with chapatti/naan.