Kasuri Malai Egg Curry

 

         You must have come across the very popular Kasuri Malai Murgh, a rich and creamy chicken curry. So check out this delicious and aromatic egg curry that I prepared following the same method. I flavored it with some dry roasted kasuri methi or dry fenugreek leaves. This is a good option if fresh methi leaves are unavailable. 

          This dish is a perfect party recipe and goes well with jeera rice, plain biryani, tandoori roti, naan or chapatti. So do give it a try by following an easy step by step pictorial recipe to prepare this absolutely amazing dish.

• 3 boiled eggs
• 3-4 tbsp. oil
• 1" cinnamon stick 
• 3 green cardamoms 
• 5 cloves
• 1/2 mace
• 2 bay leaves
• 2 onion, chopped
• 2-3 green chilies, chopped
• 1 tbsp. ginger-garlic paste
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1/2 tsp. pepper powder
• salt to taste
• 1/3 cup yoghurt, beaten
• 2 tbsp. cashew paste
• 2 tbsp. cream
• 2 tbsp. kasuri methi, dry roasted & crushed
• 1 tbsp. coriander leaves, chopped

          Heat oil in a pan and stir fry the boiled eggs till light brown. Drain and keep aside. 

          Temper the same oil with bay leaves, mace, cinnamon, cardamoms and cloves. 

          Add the onion and green chilies. Sauté till light brown. Add the ginger-garlic paste and stir fry for a few seconds more. 

          Now add all the dry spices and sauté for a minute. Then add the beaten yoghurt and simmer, covered on a low flame for 2-3 minutes.

          Add the fried eggs, followed by the cashew paste, dry roasted kasuri methi and 1/2 cup water. Mix well and cook, covered for 5-7 minutes. 

          When done, add 2 tbsp. cream and chopped coriander leaves. Serve with naan, tandoori roti, jeera rice or plain biryani. 

          

                      Heat oil & sauté the boiled eggs till light brown. Drain & keep aside. 

               Temper the same oil with bay leaves, mace, cinnamon, cardamoms & cloves. 

                                 Add the onion & green chilies. Sauté till light brown.

                                  Add ginger-garlic paste & stir fry for a few seconds more. 

                                  Add all the dry spices & sauté for a minute. 

                   Add the beaten yoghurt & simmer, covered on a low flame for 2-3 minutes.

                                  Add the fried eggs,

                                 followed by the cashew paste, 

                                   dry roasted kasuri methi 

                                and 1/2 cup water. Mix well & cook, covered for 5-7 minutes. 

                                When done, add 2 tbsp. cream & chopped coriander leaves.

       

                                  Serve with naan, tandoori roti, jeera rice or plain biryani. 

Kasuri Malai Murgh

 

           Kasuri Malai Murgh is an absolutely yummy Chicken curry which is rich and creamy. It is made of yoghurt, cashew paste, cream and flavored with dry roasted kasuri methi or fenugreek leaves, the star ingredient in this recipe. 

          This aromatic dish is influenced by Mughlai cuisine and is very popular  in most of the Indian restaurants. You can enjoy this amazing side dish with naan, tandoori roti, roomali roti, jeera rice or plain biryani. This is a great party recipe and is apt for any special occasions. 

• 700 gms. chicken, curry cut
• 4 tbsp. oil
• 1" cinnamon stick 
• 3 green cardamoms 
• 5 cloves
• 1/2 mace
• 2 bay leaves
• 2 onion, chopped
• 2 green chilies, chopped
• 1 tbsp. ginger-garlic paste
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1/2 tsp. pepper powder
• salt to taste
• 1/3 cup yoghurt, beaten
• 2 tbsp. cashew paste
• 3 tbsp. cream
• 1/4 cup kasuri methi, dry roasted & crushed

          Heat oil in a pan and stir fry the chicken till light brown. Drain and keep aside. 

         Temper the same oil with bay leaves, mace, cinnamon, cardamoms and cloves. 

          Add the onion and green chilies. Sauté till light brown. Add the ginger-garlic paste and stir fry for a few seconds more. 

          Now add all the dry spices and sauté for a minute. Then add the fried chicken and give it a stir. 

          Add the beaten yoghurt and simmer, covered on a low flame for 8-10 minutes.

          Add the cashew paste and the dry roasted kasuri methi (leave 1/2 tsp. to garnish). Mix well and cook, covered for 5 minutes. 

          When done, add 2 tbsp. cream and the remaining kasuri methi. Give it a stir and switch off the flame. Cover and keep aside for 5 minutes.

          While serving, drizzle the remaining cream and serve, with naan, tandoori roti, jeera rice or plain biryani.