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Chicken Malai Curry

 Chicken Malai curry is a mouthwatering recipe that is an evolution of the malai curry from Bengal. The chicken is slow cooked with coconut milk. The main step of this recipe is to cook the masala thoroughly and not to rush it. When slow cooked the chicken releases all its flavour along with the beautiful rich aromatic curry. The main gravy consists mostly of the coconut milk and the added spices. Make sure that the spice proportions are correct and this is just the dish you want for a winter lunch with a hot steaming bowl of rice. Perfect comfort food at home.




Ingredients

  • 400 g Chicken
  • 1 cup Coconut milk
  • 3 Garlic (grounded)
  • 1" Ginger (grounded)
  • 1 Green Chili (grounded)
  • 2  Onions (grounded0
  • 2 tbsp. Oil
  • 1" Cinnamon Stick
  • 3 Green Cardamom
  • 4 Clove
  • Salt
  • 1 tsp Sugar
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp Garam Masala Powder



Method

  1. Ground the onions, garlic, ginger and green chili and keep them aside.
  2. Heat oil in a pan to medium hear and sear the chicken both sides until they develop a nice golden crust. let the chicken rest.
  3. lower the flame, in the same pan add cinnamon stick, green cardamom and cloves.
  4. Now add the onion paste , add some salt and cook until the onion paste turn pink.
  5. When the desired colour is attained add grounded garlic, ginger and green chili, mix and cook well.
  6. Now add all the powdered spiced except the garam masala powder, and mix well on low flame.
  7. Keep sprinkling water, till the masala is well fried, and the oil separates.
  8. Add the seared chicken, mix until the masala coats the chicken pieces completely. 
  9. Lower the flame, add the coconut milk, nice and gently, stir and cook for 5 minutes
  10. Add 1 tsp sugar and 1/2 tsp garam masala powder and mix well.
  11. Let it cook on slow flame until the chicken is well cooked.
  12. Serve while its still hot with a bowl of steamed rice.

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