Malai murgh is an easy chicken curry that has the base of onion and tomato masala & traditional Indian spices.
In a blender add onion, garlic, ginger & tomatoes. Blend into a fine paste.
Heat oil in a heavy bottom pan. Pour the masala.
We have to cook the masala till its brown enough.
Initially the moisture in the masala is cooked off. At this point it will start to stick a little at the bottom. Don't worry just scrape and mix. Repeat till the masala is completely cooked. If its sticking a lot in the bottom add little bit water to prevent that.
So ideally the masala needs to cook till the raw smell is gone and the oil starts to separate from the masala. It took me almost 20 mins when I was there to deal with it.
Add all the spices. Mix.
Now add the chicken to the masala. Add 250 ml water. Partially cover and cook till the chicken is cooked. (Around 15 mins)
Now add the cream. Mix & cook for another 5 mins. And its done.
We love to enjoy this curry with rice.
The masala used here is my chest version. If you are interested in a good onion tomato masala that makes yummy gravy every time here a link to help.