Chicken Malai / Creamy Chicken Curry / Murg Malai

Chicken Malai recipe is one to try out if you want to have a fancy dinner or want to impress your family members. A delicious chicken recipe made with little or no oil . Chicken cooked in milk and cream, with a melt-in-your-mouth quality from being marinated in an aromatic spicy creamy base.
This is very easy to prepare and gives you unique taste of Chicken Malai Recipe so let’s try this recipe that is specially brought to you and give your views.

Recipe Servings	:	5
Recipe Cook Time	:	1 Hour

Ingredients

• For the gravy:
  
  1 cup cream
  
  3 green chillies, chopped
  
  1 onion, chopped or grinded
  
  2 1/2 cup milk
  
  1/2 cup almond-cashewnut paste
  1 tsp green cardamom powder
  
  1 tsp chopped ginger
  
  2 Tbsp chopped coriander leaves
  
  1/2 tsp dry ginger powder
  
  1 tsp white pepper powder
  
  1 tsp kasoori methi
  
  2 tsp garam masala
  
  A pinch of saffron
  
  2 tsp chopped almonds
  
  Salt, to taste
  
  Oil (if required)
  For the marinade:
  
  750gms chicken (preferably boneless)
  
  1 tsp ginger paste
  
  1 tsp garlic paste
  
  2 tsp white pepper powder
  
  juice of 1 lemon
  For the garam masala:
  
  1 black cardamom (badi elaichi)
  
  6-8 green cardamoms (choti elaichi)
  
  1 piece mace (javitri) or nutmeg (jaiphal)
  
  2 tsp cumin seeds (zeera)
  
  4-5 cloves (laung)
  
  1 cinnamon (dalchini)
  
  4-5 black peppercorns (kali mirch)
  
  6-7 dried rose petals (optional)

• Method

  For the marination:
  Clean, cut and dry your chicken cubes using kitchen towels. The marinade works best if the chicken is dried thoroughly from any moisture. Add salt, lemon juice, ginger/garlic pastes and white pepper powder. Mix well and refrigerate for an hour.
  
  
  For the garam masala:
  
  Dry roast the garam masala ingredients and grind them in a mortar and pestle or mixie.
  
  
  For the gravy:
  
  Heat oil (optional) in a pan and add cream, onions, green chillies, and cook till the onions are soft.
  
  Now add the milk and the marinated chicken, mix well. Add almond-cashewnut paste. Cook for 5 minutes.
  
  Add green cardamom powder, chopped ginger, dry ginger powder, coriander leaves, white pepper powder, kasoori methi, garam masala, a pinch of saffron. Let it simmer.
  
  Saute well and cook for some time (about 7-10 minutes). Add salt. Mix well.
  
  Garnish with chopped almonds and serve hot.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                       NOTE: If you want to use meat or mutton then   try marinating the meat for longer (use a bit of tenderiser to help soften the meat).