Murgh Malai

My mom loves chicken and she has tried numerous recipes with different variations but Murgh Malai is special to her because it’s full of flavour and has a rich and creamy texture to it.


  • For Chicken Marination
  • 1 Kg Chicken
  • 2 Tsp Chilli Powder
  • 2 Tsp Salt
  • 1 Tsp Ginger Garlic Paste
  • 1 Cup Hung Curd
  • 1 Tsp Pepper
  • 1 Tsp Cumin Powder
  • 1 Tsp Coriander Seed Powder
  • 1 Tsp Garam Masala
  • 1 Tsp Lemon Juice
  • For the Gravy
  • 3 Bay Leaves
  • 2 Tbsp Ghee 
  • 1 Cup Onion Paste 
  • 1.5 Cup Tomato Paste 
  • 1 Tsp Salt
  • 1 Tsp Chilli Powder
  • 1/2 Cup Cashew Nut Paste 
  • 1/2 Cup Fresh Malai 
  • 1 Tsp Kasuri Methi 


Prep: 15 minutes
Cooking: 45 minutes

  1. First, take a grilled pan or a kadai and grease it with some oil. Then add the marinated chicken to it and fry it until the water is evaporated and the chicken is 90 percent cooked.
  2. Now transfer the cooked chicken into a plate and keep it aside.
  3. In the same kadai, add ghee and fry some bay leaves. Quickly add the onion paste and fry it until it changes colour to brown.
  4. As soon as the onion paste is cooked, add the tomato paste and fry it until oil oozes out from the paste.
  5. Now add some salt and chilli powder according to your taste and then the cashew nut paste into it. Let the paste fry nicely until it leaves the sides of the kadai.
  6. When the paste is fried completely, add some water and let it cook for 10 minutes. Lastly, add the fried chicken into the gravy.
  7. Now add fresh malai and kasuri methi. Let it cook for about 5-8 minutes then put off the flame.
  8. Garnish with some mint leaves and malai. Serve with some hot naan!