Malai Chicken
Malai chicken is a delectable dish featuring tender pieces of chicken cooked in a rich, creamy sauce. The term "malai" refers to the cream used in the preparation of the dish, giving this dish a lush and velvety texture.To make our malai chicken, we use boneless chicken thighs pieces which are cooked with a selection of spices. The chicken is then slowly cooked in a creamy sauce made with a blend of onions, garlic, and ginger. The dish is completed with a helping of fresh double cream and a sprinkle of chopped coriander, for a little extra heat you also add some sliced green chillies (optional).Ideally served with fresh naan bread and some basmati rice.
Ingredients
- 500 g Chicken thighs cut into strips
- 2 medium onions blended or diced into very small pieces
- 1½ tbsp ginger and garlic paste
- ½ tsp cumin seeds
- ½ tsp minced green chilli more if you prefer it hot!
- 200 ml tinned tomato blended
- 150 ml water
- 1 tbsp tomato puree
- 1½ tsp turmeric powder
- 1½ tsbp FoodieChief's karahi masala Toast the following spices, then grind until you get a powder.
2 tbsp coriander seeds, 1 tbsp cumin seeds, ½ tsp black peppercorns, 3 dried Kashmiri chilli's
- 1 tbsp lemon juice
- 1 tsp paprika
- 1½ tsp kasuri methi dried fenugreek leaves
- ½ tsp Kashmiri chilli powder
- ½ tsp black pepper
- 1 pinch garam masala
- 2 whole green chilli optional, sliced for garnish
- 3 tbsp double cream
- ¾ tsp salt or to taste
- coriander leaves chopped for garnish
- 4 tbsp sunflower oil or any neutral cooking oil
Instructions
- Cut chicken thighs into long strips.
- Marinate the chicken strips with ½ tsp salt, 1 tsp turmeric and 1 tbsp lemon juice – 1 hour before cooking.
- Prepare the onions for cooking, ideally blend into a smooth paste or finely grate.
- Using a suitable cooking pot add 1 tbsp oil, allow to heat up. Add the chicken and allow to sauté on medium heat until the chicken is 90% cooked. Gently stir during this process.
- Remove the cooked chicken and place onto a plate for later use.
- Using the same pot, add 3 tbsp oil and allow to heat up. Add the cumin seeds and ½ tsp of kasthuri methi, allow these to sauté in the oil for 1 min, thereafter, add the prepared onions. We need to cook the onions until translucent – around 5 mins.
- Next stage is to add the ginger/garlic paste and minced green chillies. Allow these to cook for 1 min.
- You are now ready to add all the spices: paprika, black pepper, karahi spice, Kashmiri chilli powder, ½ tsp turmeric and 1 tbsp water. Allow these spices to sauté for 1 min stirring continuously.
- Tomatoes are next, add the puree and the pulp along with 150ml water, allow this to cook on a low to medium heat until the oil starts to separate.
- Add the cooked chicken and stir to ensure all the chicken is mixed into the base sauce.
- Allow this to cook for around 5 mins or until the oil separates.
- Add the kasuri methi & chopped coriander (leave a little aside for final garnish)
- Finaly add the cream and allow to cook for 2 mins.
- Garnish with remaining coriander, garam masala and freshly sliced green chillies (optional)