https://www.indianhealthyrecipes.com/wprm_print/malai-chicken-recipe-creamy-white-chicken-curry
Ingredients
To Marinate
- ½ kg (1.1 lbs) chicken boneless breasts or thighs cut to 1 to 1½ inch pieces
- 1½ teaspoon ginger garlic paste
- ½ teaspoon salt
- 3 tablespoons Greek yogurt (hung curd)
- ¾ teaspoon garam masala (no chili powder included)
- 1 teaspoon coriander powder
- ½ teaspoon black pepper crushed
- ½ teaspoon kasuri methi (dried fenugreek leaves)
To Saute & Puree
- 1 tablespoon oil
- 2 to 3 green cardamoms
- 1½ cups (150 grams) onions sliced (avoid red & purple onions)
- ¾ inch ginger peeled & sliced
- 2 large garlic cloves peeled & sliced
- 15 cashew nuts (or blanched soaked almonds or almond flour)
- ½ cup full fat milk (milk with malai or heavy cream)
To make the gravy
- 2 to 2½ tablespoon ghee (divided, to temper + fry chicken)
- 1 to 2 green chili (chopped or deseeded & slit, adjust to heat, leave out for no heat)
- 1 black cardamom (optional)
- 2 inch cinnamon (optional)
- 2 cloves (optional)
- 2 strands mace (optional)
- 1½ to 2 cups water (I use 2 cups water)
- ½ to ¾ teaspoon salt (adjust to taste)
- ½ to 1 teaspoon Garam Masala(divided, no chili powder included)
- ½ teaspoon kasuri methi (dried fenugreek leaves)
- ⅛ to ¼ teaspoon nutmeg grated
- ½ teaspoon black pepper (optional, adjust to taste)
- ¼ cup heavy cream (optional)
Instructions
Preparation
- Soak cashews in half cup hot water until needed later.
- To a mixing bowl add Greek yogurt (hung curd), salt, black pepper, ginger garlic paste, kasuri methi, coriander powder and garam masala.
- Mix well and taste test to adjust salt and spice. Add the chicken and marinate. Cover and set aside at least for 30 minutes to overnight in the refrigerator.
- Heat oil in a pan. Add cardamoms, sliced onions, ginger and garlic. Saute until transparent for about 4 to 5 mins. Do not brown them.
- Cool down and add them to a grinder jar along with cashews and milk/cream (added in 2 batches if needed). Grind to a smooth puree.
How to make Malai Chicken
- Pour half of the ghee to a pan & heat it on a low flame. Add all the optional ingredients - chopped green chili, cloves, black cardamom, cinnamon and mace. Be careful, the spices can splutter.
- Pour the blended mixture along with water. Bring it to a gentle boil on a medium heat. Cook covered until thick & you see specks of oil/fats on top. This takes about 12 to 13 minutes. Keep stirring every 5 mins.
- While the gravy simmers, heat a pan with the rest of the ghee and place the chicken pieces. Fry them until almost cooked, for 3 mins on each side.
- It’s okay if the chicken is undercooked, if you want you may brown the chicken.
- When the sauce is thick, stir in the garam masala, nutmeg, salt, kasuri methi, black pepper and the pan-fried chicken.
- Cover and cook for 2 to 3 mins. Taste test and adjust salt and more black pepper or garam masala. If you want you may add heavy cream.
- Garnish with black pepper. Serve Malai chicken with Tandoori roti, Naan, Yellow rice or Saffron rice. If you want you may squeeze some lemon juice before serving.
Comments