Murgh Malaiwala \ Chicken in an Indian style Cream Curry

Murgh Malaiwala or Chicken in a cream based gravy is an easy to make yet very delicious preparation of Chicken where Chicken is cooked in cream and milk and is very mildly spiced with garam masala powder, cardamom powder, saffron and some green chilies. Enjoy Murgh Malaiwala with some laccha paratha or naan. Here is the easy and simple recipe to make this Chicken delicacy.

All you need is

Boneless chicken - 500 g ( cut into small pieces )
Hung yogurt - 2 tbsp
Lemon juice - 1 tbsp
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Salt - 1 tsp
Garam masala powder - 1 tsp
Oil - 1 tbsp
Ghee \ Clarified butter - 1 tbsp
Cloves - 3-4
Black peppercorn - 5-6
Onion - 1 and 1\2 cups ( chopped )
Green chili - 2 ( slit into half )
Fresh cream - 100 ml
Milk - 1\2 cup
Saffron strands - a pinch
Cardamom powder - 1\2 tsp
White pepper power - 1\2 tsp
Kasuri methi \ dried fenugreek leaves - 2 tbsp ( crushed )
Almond flakes for garnishing

Method of preparation

Mix hung yogurt, lemon juice, ginger paste, garlic paste and salt in a bowl.
Add chicken pieces and mix well.
Cover the bowl with a cling film and refrigerate for up to 3-4 hours.
Heat oil and ghee in a pan.
When the oil is hot, add cloves and black peppercorns.
Add onion and fry till translucent.
Add green chili and fry for a few seconds.
Add the marinated chicken along with the marinade and cook on high heat for 5-6 minutes till the chicken is slightly browned and the raw smell is gone..
Add cream, milk, saffron strands, cardamom powder, white pepper powder and fenugreek leaves.
Cook for 5-6 minutes on medium heat till chicken is done.
Add warm water if you want a thinner gravy and bring it to a boil.
Garnish with almond flakes and serve hot with Laccha paratha or Naan.