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

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 👍👍👌👌