Chef’s Nectar, “ Murgh Malai Curry” zaikedar ❤️❤️🥰😋

Exotic mouthwatering chicken delicacy which will make your day 🥰

The Chicken Malai Curry is a mouthwatering chicken dish that’s belongs to northern subcontinent of India. The rich flavor of coconut milk in a curry mixture spiced with chicken to form tasteful chicken malai curry. It may be served with naan, roti or paratha or plain rice/ pulao.

Ingredients for making the Chicken Malai Curry

for marination of chicken

  • 1 pcs chicken broiler
  • 4 tablespoon hung thick curd
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste crushed
  • 1/2 teaspoon salt

for curry

  • 2 pieces of onion medium size
  • 1 piece tomato medium size
  • 4 tablespoon refined oil
  • 1 teaspoon black cumin seeds
  • 1 piece black cardamom
  • 4 pieces of green cardamom
  • 1 inch of cinnamon stick
  • 2 piece bay leaf
  • 1/2 teaspoon ginger paste
  • 1/2 teaspoon garlic paste
  • 1/2 teaspoon coriander powder
  • salt to taste
  • sugar to taste
  • 1 teaspoon turmeric powder
  • 1/2 cup coconut milk
  • 1 tablespoon poppy seeds
  • 4-5 pieces cashew nut
  • 2 pieces almond
  • 1/2 cup lukewarm water
  • 1 piece chopped green chili
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala powder
  • 1 cup water

for garnishing

  • 2 tablespoon fresh cream

Method of making Murgh Malai Curry

to marinate chicken

  • Mix curd, ginger paste, garlic paste and salt in a bowl.
  • Add chicken pieces and mix well, cover the bowl with a plastic wrap well, then keep in the refrigerator for up to 3-4 hours for marination.

Pre preparation of the paste for curry

  • Sliced the onions roughly and put it in the mixer jar and grind to make a fine paste and keep it aside in a bowl.
  • Sliced the tomatoes and put it in the mixer jar and grind to a make tomato puree.
  • Blanch the almond and cashew nuts Soak the poppy seeds in a bowl for around 10 minutes in lukewarm water. Then move it to a mixer jar and grind to a make paste. Keep the paste ready to use later.

Method of making Chicken Malai Curry

  • Heat 4 tablespoons of refined oil on medium flame in a skillet, add black cumin followed by black cardamom, green cardamom, cinnamon stick, bay leaf, turmeric powder, and red chili powder.
  • Add chopped green chili, onion paste to the pan. Fry onion paste until onion turns light brown.
  • Turn the flame to low and add ginger garlic paste, coriander powder along with salt and fry it for 5 minutes stirring continuously Then add tomato puree and fry until oil starts separating on the side of the Skillet.
  • Add the marinated chicken along with the marinade to the spices combine well and cover the pan with a lid. Cook it for around 15 minutes, stirring occasionally after every 3-4 minutes in low heat then cover the pan again till the chicken is slightly browned and oil leaves sides.
  • Add paste of poppy seeds, cashew nut and almonds prepared earlier then add garam masala and cook for another 5 minutes on medium heat.
  • Now add coconut milk and cook for another 2 minutes. Add sugar to your taste. Adjust water if you want a thick or thin gravy and cook it till the gravy starts boiling.

for garnishing

  • Once the chicken cooked well, check the seasoning pour cream on top and mixed well to give the unique texture.
  • Served hot accompanied with Naan, roti, Paratha or peas pulao. Enjoy this superb delicacy during any occasion have great day ❤️❤️ u all 👍👍👌👌

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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