### TranslatedIngredients: 500 gram Chicken - cut into pieces,2 teaspoon Ginger - paste,1 teaspoon Garlic - paste,2 tablespoon Fresh cream,1 tablespoon Badam (Almond) - paste,1/2 teaspoon Lemon juice,1/4 teaspoon Black pepper powder,Salt - to taste,1 Onion - sliced,1/2 cup Fresh cream,1 cup Milk,2 Cardamom Powder (Elaichi),1 inch Cinnamon Stick (Dalchini),2 Bay leaf (tej patta),2 teaspoon Kasuri Methi (Dried Fenugreek Leaves),4 teaspoon Ghee ### PrepTimeInMins: 150 ### CookTimeInMins: 30 ### TotalTimeInMins: 180 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making the Murgh Malaiwala recipe, firstly clean and wash the chicken pieces and dry it. Soak kasuri methi leaves in 1/4th cup of water in a small bowl.Take a big bowl and add chicken, salt, pepper and mix it well. Refrigerate it for about 2 hours or more.After 2 hours, add garlic, ginger, lemon juice, almond paste and 2 tablespoons cream into the chicken and keep it aside for 20 minutes.Heat a heavy bottomed pan with ghee. Add cardamom powder and onions in the pan and let it cook till the onions become soft and translucent.Next, add the marinated chicken pieces and let it cook for 10 minutes. After 10 minutes, add in the cream, milk with cinnamon stick and bay leaf.Boil stirring occasionally till the chicken pieces are fully cooked and semi thick gravy consistency is formed. Strain the methi leaves and sprinkle on the gravy and stir it well. Let it cook for about a minute or two.Switch off the gas, cover the pan and let it sit for 10 minutes before serving. Serve Murgh Malaiwala along with Burani Raita, Garlic Naan and Jeera Rice for a weekend meal with your family.