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Wednesday, February 15, 2017

Khowa Murgh


My daughter is now a middle schooler and these days she has quite a few friends visiting us. I land in a dilemma while trying to make dinner for them. If I make what is called Indian food in the US then we cannot really eat that. If I make something for our palate then it’s hard on her friends. I made this Khowa Murgh (Chicken with milk solids) as a good compromise. It has a slight sweet taste and at the same time has chili-flakes which gives it a nice balance.


  • 1lb. chicken pieces on bone
  • 1 cup finely sliced onion
  • 1 tbsp. ginger paste
  • 2 tsp. garlic paste
  • 2 Kashmiri red chili pound into flakes
  • 50 gms khowa 9Unsweetened milk solids)
  • 2 tbsp. almond powder
  • 1/4 cup thick yogurt
  • 1 tsp. sugar
  • salt to taste
  • Oil
  • 2-3 whole black cardamom
  • 5-6 clove


Heat oil in a thick bottom pan and reduce the heat. Add black cardamom and cloves to it and sauté on low heat for about two to three minutes till the oil gets fragrant.
Add sliced onion to it along with a pinch of salt. fry on low heat till the onion is translucent the edges are light brown.
Add ginger, garlic paste to it and fry on low heat till the raw smell subsides.
Next to go in are the chicken pieces along with the sugar. Sauté the chicken pieces on high heat till they are properly seared.
Add salt to it and mix it well. Cook it covered till the meat is almost done. While the chicken is being cooked make a paste of the khowa along with the almond powder and yogurt.
When the meat is almost done for add the khowa paste to it. Now let it simmer uncovered for about five more minutes. Sprinkle  chili flakes over it for garnishing...


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