Murgh Malaiwala, also called Malai Murgh, is a creamy chicken dish similar to Butter Chicken, but it is hotter, richer and uses no tomato. A Mughal-era dish, it uses whole spices for depth of flavours and plenty of chilli and pepper for heat.
What you need… • 800g chicken, cut into bite-sized pieces • 2 Tablespoons butter • 3 cloves • 2 cardamons, cracked but not crushed • 1 teaspoon fenugreek seeds • 8 peppercorns • 1.5 onions, finely chopped • 2 chillies, sliced lengthways • 1 teaspoon chilli powder • 1 teaspoon garam masala • 0.5 teaspoon black pepper • 250ml cream
How to make it… 1. Rub the chicken pieces with the lemon. This will degrease the chicken and help to absorb the Marinade. 2. Mix all the Marinade ingredients together and add the chicken to it, ensuring all the pieces re well covered. Set aside for 4 hours. 3. Heat the butter to medium heat and cook the cloves, cardamons, fenugreek seeds and peppercorns for 20 seconds, being careful not to burn them. 4. Turn down the heat, add the onion and fry until soft (about 5-7 minutes). 5. Add the chillies and fry for 20 minutes. 6. Add the chicken with the Marinade and fry until all the pieces are sealed (about 3 minutes). 7. Add the chilli powder, garam masala and pepper, mix well and fry for 3 minutes. Add a small amount of water if needed. 8. Add the cream and salt, and continue cooking until all the chicken pieces are cooked.