MALAI CHICKEN CURRY | CREAMY CHICKEN GRAVY RECIPE | MURGH MALAI KORMA

Malai Chicken Curry | White Malai Chicken Recipe | Creamy Chicken Gravy Recipe | Murgh Malai Korma | Shahi White Chicken Gravy | White Chicken Recipe | Chicken Malai Korma | White Chicken Korma | Mild Chicken Curry | Malai Chicken Gravy

Ingredients for Malai Chicken Curry Recipe:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Chicken, small curry cut pieces- 600 gms

Tempering:
Green Cardamom- 3
Cloves-4
Cinnamon- 2 small
Black Peppercorns-6-8

Ginger- garlic-chillies roughly crushed:
Ginger, cut into small pieces-around 2 inches
Garlic cloves with skin-6-8
Green Chillies, cut into 1/2 “ pieces - 3-4

Coconut Masala paste:
Coconut pieces-4-5 tbsp (40 gms)
Cashew nuts -6
Poppy seeds (Khus khus)-1 tsp
Fried chana dal-1 tbsp
Dry Roasted fennel seeds- 1 tsp

Other Ingredients:
Onion, sliced -2 small (total 120 gms)
Tomato, sliced-1 small (50-60 gms)
Salt-1 tsp (and a pinch at the end for seasoning)
Coconut or white oil-3 tbsp
Pepper powder- 1/2 tsp + 1/4 tsp later
Coriander leaves, fine chopped for garnishing - 2 tbsp

Preparation:

For Paste -1:
For the paste, peel the ginger and garlic.
Chop the ginger and green chillies.
Add these into the grinder and grind it into a coarse paste.
For Coconut Masala Paste:
Take out the coconut pieces and remove the skin. Cut into small pieces.
Also dry roast the fennel seeds and allow it to cool.
Add all the ingredients to a grinder and coarse grind it to a powder.
Now add 1/2 cup water and grind to a smooth paste. You can add 1-2 tbsp more water if required.


Process:

Heat oil in a pressure cooker and then add the whole spices.
Give a stir and then add the sliced onions.
Fry on medium heat for around 6-7 mins till soft/translucent.
Now add the crushed ginger-garlic-chilli , mix and fry on low heat for 2 mins.
Next add the chicken pieces and fry on medium heat for around 5 mins till the pieces are browned.
Now add the sliced tomato and 1 tsp salt, mix and cook on low heat for 3-4 mins till the tomato is soft and pulpy.
Now add the coconut paste, 1/2 tsp pepper powder, mix and cook on low heat for 3-4 mins till oil separates.
Now add around 300-350 ml water and mix it well.
Pressure cook on
1. high heat for 5-6 mins till 1st whistle
2. On low heat for another 2 mins till 2nd whistle
Once pressure releases, open lid, give a stir and then add 1/4 tsp pepper powder and fine chopped coriander leaves. Check for seasoning and if required add a pinch of salt.
Serve with roti or rice.

(This can also be cooked in a pan or kadhai.
In case you’re not using a pressure cooker, cover & cook on low heat for around 15-20 mins. You can add more water while cooking if required. )








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