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Chicken Murgh Malaiwala Recipe

Chicken Murgh Malaiwala Recipe
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 500 kcal


  • Instant Pot


  • 1 kg Chicken (Curry cut), 2 tablespoon Hung curd
  • 1/2 tablespoon Lemon juice, 1 teaspoon Ginger paste
  • 1/2 teaspoon Garlic paste, 1 teaspoon salt
  • 1/2 teaspoon Garam masala powder
  • 2 tablespoon Oil, 3-4 Clove
  • 1 tablespoon Ghee Clarified butter
  • 5-6 Black peppercorn, 1 and ½ cups Onion (chopped)
  • 2 Green chili (slit into half), 100 ml Fresh cream
  • ½ cup Milk, 1 pinch saffron strands
  • ½ teaspoon Cardamom powder
  • ½ teaspoon White pepper powder
  • 2 tablespoon Kasuri methi (crushed)
  • 2 teaspoon Kashmiri Red Chilli Powder
  • ½ teaspoon Garam Masala, ½ cup Fried Onion


  • Blend hung curd, lemon juice, ginger glue, garlic glue, salt, and garam masala powder in a bowl.
    Add chicken pieces and blend well.
    Cover the bowl with a stick film and refrigerate for up to 3-4 hours.
    Warm oil and ghee in a dish.
  • At the point when the oil is hot, add cloves and dark peppercorns.
    Add onion and fry till clear.
    Add green stew and fry for a couple of moments.
    Presently add the marinated chicken alongside the marinade and cook on high warmth for 5-6 minutes till the chicken is somewhat sautéed and the crude smell is no more.
  • Add 1 cup water and cover and cook until chicken is finished.
    Add cream, milk, saffron strands, cardamom powder, white pepper powder, and fenugreek leaves and cook for an additional 2 minutes.
    Presently add red stew powder and garam masala powder and blend well.
  • Add squashed seared onions and cook for 4-5 minutes.
    Add warm water assuming you need a more slender sauce and heat it to the point of boiling.
    Embellishment with almond pieces and serve hot with Laccha Paratha or Naan.


You can use fresh homemade malai in this recipe in place of tetra pack cream.
Keyword Chicken Murgh Malaiwala