Malai Murg recipe

Malai Murg is a very delicious Chicken curry recipe which goes well with rice, chapati, poori and roti. It is  prepared by adding poppy seeds paste, yogurt, coconut milk with chicken which taste similar to ‘malai’ means cream. It is a very tasty, simple and easy to prepare recipe with simple ingredients.

Preparation time – 15 minutes

Cooking time – 25 minutes

Serves – 4 to 6.



Chicken – 1 kg

Onion – 2 medium (sliced)

Tomatoes – 2 medium(chopped)

Ginger – 1 inch

Garlic – 10 to 12 cloves

Poppy seeds – 2 tsp

Yogurt – 1cup

Coconut milk – 1 cup

Turmeric – 1/2 tsp

Chilli powder – 1 tsp

Coriander powder (danya powder) – 2 tsp

Saffron – 1 pinch

Coriander leaves – 1 cup (chopped) for garnishing

Salt to taste

Oil to fry

How to make Malai murg – 

Take a mixer jar add poppy seeds and grind to a fine paste by adding little water. Keep it aside.

Make a paste of ginger garlic, keep it aside.

Heat a kadai by adding 2 tbs of oil or ghee in it, when it is hot add medium sliced onion and green chilies fry until onion turns into brown in colour. Add ginger garlic paste fry till raw smell evaporates.


Add chicken pieces and salt to taste, fry till the water evaporates from chicken, then add turmeric powder, chili powder and coriander powder. Mix altogether


Add chopped tomatoes fry for a while.


Add grounded poppy seed paste


Add Yogurt mix well


Add a pinch of saffron.


Finally add coconut milk, close the lid of kadai and cook in a medium flame till the chicken is done.


When the chicken is cooked add chopped coriander leaves and turn of the flame.


Transfer to a serving bowl and serve with rice, poori, chapati or roti.




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