Chicken Malai Curry, also known as Chicken Malai Kari, is a creamy and flavorful Bengali dish. Here's a recipe to prepare this delicious meal:
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### Ingredients:
**For marination:**
- 500g chicken (bone-in or boneless)
- 1/2 cup yogurt
- 2 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
**For the curry:**
- 2 medium onions, finely chopped
- 2 green chilies, slit
- 1/2 cup coconut milk
- 1/2 cup fresh cream or heavy cream
- 1 tbsp poppy seeds (optional, soaked and ground into a paste)
- 1 tbsp cashew nut paste
- 2-3 tbsp mustard oil or vegetable oil
- 1 bay leaf
- 1-inch cinnamon stick
- 2-3 green cardamoms
- 4-5 cloves
- 1/2 tsp garam masala
- Fresh coriander leaves, chopped (for garnish)
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### Instructions:
#### 1. Marinate the Chicken:
1. In a bowl, mix the yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt.
2. Add the chicken pieces and coat them well with the marinade.
3. Cover and refrigerate for at least 1 hour (or overnight for better flavor).
#### 2. Cook the Curry:
1. Heat mustard oil in a pan until it smokes lightly. Reduce the heat.
2. Add the bay leaf, cinnamon stick, cardamoms, and cloves. Sauté for a few seconds until fragrant.
3. Add the chopped onions and cook until golden brown.
4. Stir in the green chilies, poppy seed paste (if using), and cashew paste. Cook for 2-3 minutes.
5. Add the marinated chicken and cook on medium heat until the chicken is lightly browned and the oil starts separating from the mixture.
#### 3. Simmer with Coconut Milk:
1. Lower the heat and add coconut milk. Mix well and let it simmer for about 10 minutes.
2. Stir in the fresh cream and garam masala. Cook for another 5 minutes until the chicken is tender and the curry reaches your desired consistency.
#### 4. Garnish and Serve:
1. Garnish with chopped coriander leaves.
2. Serve hot with steamed rice, paratha, or naan.
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This rich and creamy dish is perfect for special occasions or indulgent meals. Enjoy!
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