Kasoori Murg Malai is a dish made out a chicken and a strong base of curd and cashew paste along with dry masala and spices. kasoori Murg malai goes very well with roomali roti and naan


  • 750 gm cut into small pieces.
  • 1 cup curd.
  • 3 medium size onion, finely chopped.
  • chopped coriander leaves.
  • 4 green chilies.
  • 2-inch ginger grated.
  • 5-garlic cloves, finely chopped.
  • 2 tablespoon Kasuri Methi(Fenugreek leaves)
  • 1/4 cups of cashew nuts paste.
  • 1/2 fresh cream.
  • 1 tablespoon dhania powder (coriander).
  • One pinch Haldi powder(turmeric).
  • 1 teaspoon red chili powder.
  • 1teaspoon black pepper powder.
  • salt to taste.
  • oil.


  • 3 Bay leaf(tej patta).
  • 1-inch cinnamon stick (Dalchini).
  • 2 Black Cardamom(Badi Elaichi).
  • 5 small Cardamom(Chooti Elaichi).
  • 4 Cloves (Laung).
  • 1/2 teaspoon Mace (Javitri).
  • 1 teaspoon Caraway(Shahi Jeera)


  • In a grinder prepare the paste out of onion, ginger, garlic, green chilies and coriander add little water to make a fine paste.and keep it aside.
  • Heat some oil/ghee in frying pan and add chicken pieces and let it fry till they turn golden .keep them aside.
  • Use the same frying pan and add some more oil if needed and add all the dry masala and let them crackle.
  • Now add the onion paste and saute till it changes its color.
  • Add chicken pieces and mix it properly and let it cook for 4-5 minutes in low flame.
  • Add curd and kasuri methi and mix well and let it cook the mix in low flames.
  • when curd starts leaving water cover the pan and allow the chicken to cook on low flame for 10-15 min.
  • when oil starts leaving from the sides add salt red chili powder, coriander powder, and mix.
  • fry the mixture for more 5 minutes.
  • add fresh cream and cashew paste and mix everything well.
  • add water according to consistency.
  • cover the pan and let it cook for some more time.
  • once chicken is done sprinkle kasuri methi and black pepper powder from the top.
  • Dish is ready to serve with roomali rotis.