Malai Chicken/Creamy Chicken

‪@MyKitchenNest‬
Malai chicken/Creamy Chicken
Ingredients:
1 For Marination:
• 500 gm chicken pieces
• 1 tsp white pepper powder
• 1 tsp salt
2 For Onion Chili Garlic Paste:
• 115 gm sliced onion (one large)
• 2-4 green chilies, depending on spiciness
• 20 gm cashews
• 1 1/2 tbsp water
3 For the Gravy:
• 1 tbsp oil/15 gm butter
• 1 tsp ginger paste
• 1 tsp garlic paste
• 3 tbsp whisked yogurt (curd)
• 1 tsp coriander powder
• 1 tsp white pepper powder
• 1 tsp garam masala
• 1/2 tsp salt
• 1/2 tsp cardamom powder
• 2 tbsp warm water
• 5 tbsp fresh cream
• 2 tsp dried, crumbled fenugreek leaves (kasuri methi)
Process:
1. Mix 1 tsp of white pepper powder and 1 tsp of salt with 500 gm of chicken. Allow the chicken to marinate for 30-60 minutes.
2. Heat 1 tbsp of oil in a pan over medium to high heat.
3. Add 115 gm of sliced onion (one large) and 2-4 green chilies to the pan. Sauté until the onions become translucent, around 5-6 minutes.
4. Add 20 gm of cashews to the pan and sauté for another 3 minutes.
5. Transfer the mixture to a plate and let it cool. Once cooled, blend the mixture with 1 1/2 tbsp of water to form a smooth paste.
6. In the same pan, melt 15 gm of butter over medium to high heat.
7. Add 1 tsp each of ginger and garlic paste. Sauté for 1-2 minutes.
8. Incorporate the onion, chili, and cashew paste into the pan. Sauté for 5 minutes, until the
water evaporates and the oil separates.
9. Introduce the marinated chicken pieces to the pan. Stir to coat them evenly with the masala.
10. Fry the chicken pieces for 5-7 minutes, ensuring they turn white. Stir occasionally.
11. Pour in 1/4 cup of water and mix well. Follow with an additional 1/4 cup of water and mix
again.
12. Reduce the heat to low, then add 3 tbsp of whisked yogurt (curd) and stir well.
13. Add 1 tsp each of coriander powder, white pepper powder, and garam masala. Cover and cook for 20 minutes, stirring occasionally.
14. Midway through cooking, add 1/2 tsp salt and 1/2 tsp cardamom powder. Continue cooking.
15. Cook until the oil separates.
16. Lower the heat to low, add 2 tbsp of warm water, and stir well.
17. Incorporate 5 tbsp of fresh cream and mix thoroughly.
18. Add 2 tsp of dried, crumbled fenugreek leaves (kasuri methi).
19. Cook for an additional minute, then remove from heat.
Serve hot with naan, roti, or phulka.
Bon appétit!
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