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The Hirshon Smoked Malai Chicken Curry - धुआं मुर्ग मलाईवाला

The Hirshon Awadhi Smoked Malai Chicken Curry – धुआं मुर्ग मलाईवाला

  • Total Time: 0 hours


Units Scale
  • For chicken marinade:
  • 2 1/4 pounds Chicken drumsticks
  • 4 tbsp Walnuts
  • 1/4 cup Condensed milk
  • 1 cup whole milk Yogurt
  • 1 tbsp Garlic paste
  • 1 tsp Ginger paste
  • 1 tsp Garam Masala
  • 1/4 tsp Turmeric powder
  • 3 tbsp Lemon juice
  • 1 tsp Kashmiri chili powder
  • ***
  • For garam masala:
  • 1 pinch saffron strands
  • 1/2 tsp freshly-ground green cardamom
  • 1/2 tsp freshly-ground white pepper
  • 2 tbsp dried fenugreek leaves (Kasuri methi) crushed
  • 2 tsp Kashmiri Red Chili Powder
  • 7 dried rose petals, culinary-grade, ground to a powder
  • 1/2 tsp mace
  • 1/2 black cardamom, ground to a powder or crushed
  • 1 tsp freshly-ground cumin seeds
  • ***
  • 4 tbsp Butter
  • 2 tbsp Oil
  • 3 medium Onions, finely chopped
  • 2 tbsp Coconut milk powder
  • 2 jalapeños, cut lengthwise into halves
  • Salt to taste
  • 2 tbsp fresh cilantro leaves( finely chopped)
  • One large slice of onion
  • Ghee flavored with oil of wild oregano (TFD addition – omit oregano for original technique)


  1. In a food processor, combine walnuts with condensed milk. Put remaining marinade ingredients in a large bowl. Add walnut milk. Combine well.
  2. Make small incisions all over each drumstick. Add chicken to this marinade, coat well and allow to marinate for at least 3-4 hours.
  3. Once done, chop onions well in a food processor with chopper attachment.
  4. In a medium saucepan add butter and oil. Heat over medium heat. Now, add the chopped onions and fry until they become golden brown in color.
  5. Add in the marinated chicken with marinade, add in extra garam masala to your taste (if you’re so inclined), jalapeños and coconut powder to the saucepan with onions, cover and cook on medium heat 20-25 minutes, or until chicken is done.
  6. Now to smoke it!
  7. Heat a single piece of charcoal in the stove until hot. Take the onion slice and place inside the saucepan on top of the chicken. Carefully (with tongs and wearing heat-proof gloves!) transfer the hot coal onto the slice.
  8. Pour some oregano-flavored ghee over the coal and cover immediately. After 10-15 minutes, remove the coal and onion slice and safely discard both.
  9. Garnish with with fresh cilantro leaves and serve with Indian naan, roti or plain rice.
  • Prep Time: 0 hours
  • Cook Time: 0 hours