Malai Murgh Masala Recipe
Malai Murgh Masala
Tender Chicken in Spiced Cream Gravy
Submitted By: Taz

Ingredients:

1 ½ lbs Boneless/Skinless Chicken* (Murgh) - cut into bite sized pieces
4 Roma Tomatoes (Tamatar) - small chopped
2 Medium Onions (Pyaz) - diced
5 cloves Fresh Garlic (Leh-sun) - minced
½ inch piece Fresh Ginger (Adrak) - minced
4 Tbs Oil - can use vegetable, canola, grape seed, or rapeseed oil
1 ½ tsp Coriander Powder (Dhania Podi)
1 ½ tsp Cumin Powder (Jeera Podi)
1 ½ tsp Turmeric Powder (Haldi)
1-2 tsp Kashmiri Chile Powder (Kashmiri Mirch) - amount to taste
¼ Cup Heavy Cream (Malai)
Kosher Salt (Namak) to taste

Preparation:
  1. Heat oil in a large pot, wok, or kadahi over medium-high heat until shimmering - Add onion and kosher salt (apx 1 ½ tsp) to the pan - Sauté until the onions are very tender and just browned around the edges (apx 7 minutes) - Add garlic and ginger and continue to sauté until raw smell is gone (apx 2-4 minutes)
  2. Reduce heat to medium-low
  3. Add tomatoes and continue to sauté until tomatoes begin to break down (apx 5 minutes)
  4. Add chicken and continue to sauté until chicken is mostly cooked through (apx 7-10 minutes) - NOTE: Onions will continue to brown until a deep mahogany color and tomatoes will continue to break down during this time which is what you want - basically, all of the 'bits' will break down and become a slightly chunky, 'almost dry' paste
  5. After 7-10 minutes, add the coriander powder, cumin powder, turmeric, and Kashmiri chile powder and thoroughly combine
  6. Increase heat to high and add 1 ½ cups water to the mixture and give it a good mix - Bring to a simmer and allow to cook (stirring regularly) until sauce reduces by about ¼ and chicken is tender and cooked through (apx 3-4 minutes)
  7. Add the cream and thoroughly combine - Return to a simmer and allow to cook (stirring constantly) until sauce thickens to desired consistency (apx 2-4 minutes) - NOTE: Sauce should be very thick and 'coating'
  8. Adjust seasoning with salt to taste - Transfer to a serving dish and garnish as desired - Serve hot along with chapatti, naan, or basmati rice and some raita of choice or as part of any Indian meal
* Can Use Either White or Dark Meat

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