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

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

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

Get instant online access via ckbk

Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover

Already a member?

‌

This à la carte title is available to ckbk members for a one-off payment of

‌‌

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Get instant online access via ckbk

Part of