How to make Malai Chicken Curry - SK Khazana -
A rich and flavourful white chicken curry
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken leg boneless,
Cuisine : Indian
Course : Main Course Chicken
You can also find more Main Course Chicken recipes like Dum Ka Bater Cheesy Chicken with Grilled Peppers and Onion Honey Mustard Chicken Drumsticks Chicken Scallopini
Malai Chicken Curry - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Malai Chicken Curry - SK Khazana Recipe
Chicken leg boneless cut into 1 inch cubes 500 grams
Oil 1 tablespoon
Green cardamoms 8-10
Green chillies 2
Onions medium, quartered 1
Melon seeds 2 tablespoons
Cashewnuts 12-15
Garlic cloves 3-4
Salt to taste
Yogurt 1/4 cup
Green cardamom powder 1/2 teaspoon
Crushed black peppercorns to taste
Fresh cream for drizzling
Micro greens for garnish
Method
Step 1
Heat oil and 1 tbsp ghee in a pressure cooker, add 4-5 green cardamoms, broken green chillies, onion, melon seeds, cashewnuts and garlic cloves and sauté for 1-2 minutes.
Step 2
Add 1 cup water and cover the cooker. Cook till 3-4 whistles are released.
Step 3
Allow the pressure to reduce completely. Open the cooker and blend the mixture with a hand blender till smooth.
Step 4
To make the gravy, heat remaining ghee in a deep non-stick pan, add remaining green cardamoms and sauté for 1 minute. Add chicken and sauté for 2-3 minutes. Add salt and mix and sauté for 2-3 minutes.
Step 5
Strain the blended mixture into the pan and mix well. Add yogurt and adjust salt, mix well, cover and cook for 12-15 minutes or till the chicken is cooked completely.
Step 6
Add green cardamom powder and crushed black peppercorns and mix well. Cook for 2-3 minutes and take the pan off the heat.
Step 7
Transfer into a serving bowl and drizzle fresh cream on top. Garnish with micro green and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
