Chicken with Cream

Name: Chicken with Cream (Malai wali murgha)
Yield: Serves 6
Cuisine: Indian
Ingredients: 1½ teaspoons ground coriander seeds; 175 g/6 oz tomato, peeled and finely chopped; 110 g/4 oz onions, peeled and finely chopped; 4 tablespoons natural yogurt; 6 tablespoons vegetable oil; 1½ teaspoons salt; ½ teaspoon ground turmeric; 1.35 kg/3 lb chicken joints, skinned; 6–7 garlic cloves, peeled; freshly ground black pepper; 320 ml/11 fl oz water; 2.5 cm/1 inch cube of fresh ginger, peeled and coarsely chopped; ½ teaspoon cayenne pepper; 1 teaspoon Garam masala; 6 tablespoons double cream; 2 teaspoons ground cumin seeds

Malai wali murgha

Preparation info

Serves
6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

This rich, creamy dish may be served with The Lake Palace Hotel’s aubergine cooked in the pickling style and rice.

Ingredients

1½ teaspoons salt
2 teaspoons ground cumin seeds
1½ teaspoons

Asia
India
Main course
Gluten-free

Method

Sprinkle ½ teaspoon of the salt, 1 teaspoon of the cumin, ½ teaspoon of the coriander, ¼ teaspoon of the turmeric, ¼ teaspoon of the cayenne and some pepper on the chicken. Mix well and set aside for at least 1 hour.
Put the garlic and ginger into a blender or food processor. Add 125ml/4fl oz of the measured water and blend until fairly smooth.
Heat t