Murgh Malaiwala Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Murgh Malaiwala is a mouth-watering chicken dish made with very little oil. You can never go wrong with this one if you make it using this recipe.

Watch this Masala TV video to learn how to make Murgh Malaiwalla and Rosemary caraway biscuits Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 25 March 2021.







For the gravy:

  • Cream 1 cup
  • Green chillies, chopped 3
  • Onion, chopped 1
  • Milk 2-1/2 cups
  • Green cardamom powder 1 tsp
  • Ginger 1 tsp
  • Coriander leaves 2 tbsp
  • Dry ginger powder 1/2 tsp
  • White pepper powder 1 tsp
  • Dry fenugreek leaves 1 tsp
  • Allspice powder 2 tsp
  • Saffron a pinch of
  • Almonds, chopped 2 tsp
  • Salt 1 tsp

For the marinade:

  • Chicken drumsticks 5
  • Ginger paste 1 tsp
  • Garlic paste 1 tsp
  • White pepper powder 2 tsp

For spices:

  • Black cardamom 1
  • Green cardamoms 6-8
  • Blade of mace 1
  • Cumin seeds 2 tsp
  • Cloves 4-5
  • Cinnamon stick 1
  • Black peppercorns 4-5
  • Dried rose petals 6-7

For the marination, make small incisions on the chicken. Marinate with ginger, garlic paste and white pepper for few minutes. Dry roast the spice ingredients and grind them. For the gravy, heat a pan and very little oil and add onions and cook till they are soft then add green chillies, milk, marinated chicken, sauté well. Add green cardamom powder, chopped ginger, dry ginger powder, coriander leaves, white pepper powder, dry fenugreek leaves, ground spices, a pinch of saffron. Let it simmer. Add salt and cream lastly. Garnish with chopped almonds and serve hot.

Ingredients :

  • Caraway seeds 1 tsp
  • Unsalted butter, chilled chopped 1 cup
  • Caster sugar 1/2 cup
  • Icing sugar 1/4 cup
  • Salt 1/2 tsp
  • Flour 2 1/2 cups
  • Rosemary 1 tsp
  • Egg 1
  • Sugar for sprinkling

Toast caraway seeds in a pan until fragrant. Coarsely chop. Beat butter, caster sugar, icing sugar and salt until light. Add flour, caraway and half the rosemary; mix to combine. Dough will look a little dry. Press dough into two 8″ cake pans. Brush with egg, sprinkle with sugar and top with rosemary. Bake at 180 degrees C until shortbread is golden brown and sides pull away from pan, 20–25 minutes. Transfer pan to a wire rack; let cool in pan before turning out and cutting into wedges.

Murgh Malaiwala Recipe in Urdu and English

At Masala TV you can check complete Murgh Malaiwala Recipe in Urdu and English. This is one of the best recipes by chef Zarnak Sidhwa at Masala TV show Food Diaries. Check out the other best recipes of chefs Zarnak Sidhwa.

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