Murg Mughlai Meethi Malai Curry



  • 1kg Chicken
  • 2tbsp Garlic
  • Ginger paste
  • ½ tbsp Red chilli powder
  • ½ tbsp Turmeric powder
  • 1 tbsp Cumin powder
  • ½ tbsp Coriander powder
  • 7 cloves
  • 2 cinnamon sticks
  • 10 black pepper
  • 1 spoon black pepper powder
  • 1 black cardamom
  • 4 green cardamoms
  • half coconut
  • 4 Onions big sliced
  • 2 Tomato
  • 100ml milk
  • 50gm milk toned cream
  • 2tbsp Kasturi Meethi
  • 1tbsp vegetable oil
  • 2tbsp butter
  • Salt according to taste
  1. Marinated the chicken with adding, ½ tbsp turmeric powder, ½ tbsp red chilli powder, 1tbsp black pepper powder, 1tbsp ginger garlic paste, ½ tbsp salt.
  2. for gravy need to grind the onions, tomatos, half coconut, 1tbsp Cumin powder, ½ tbsp Coriander powder, 1black cardamom, 4 green cardamons, 2 cinnamon sticks, and 1tbsp ginger garlic paste make a thick paste in mixture.
  3. Heat 1tbsp vegetable oil and 2 tbsp butter in a big pan.
  4. Add 7 cloves, 10 black peppers.
  5. Saute for few seconds.Add the gravy paste and cook for 5 minutes until the coconut oil get separate in medium flame.
  6. Add the marinated chicken mix well & cook for 3-4 mins in medium flame.
  7. Add 100ml toned milk and salt according to taste & mix well.Now cover the pan for 10-12mins until chicken prepare and keep it in low flame.
  8. Add the milk cream and 2 tbsp kasturi meethi powder & cook for another 1min in low flame.
  9. Serve in a bowl and enjoy with paratha or hot steam rice.

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