Malai Chicken Curry

De Swasthi's Recipes · 60 min

Ingredientes

Preparación

1. Mix Greek yogurt, salt, black pepper, ginger garlic paste, kasuri methi, coriander powder and garam masala in a bowl. Taste and adjust salt and spice, add the chicken, cover and marinate at least 30 minutes and up to overnight in the refrigerator.
2. Heat 1 tablespoon oil in a pan. Add the green cardamoms, sliced onions, ginger and garlic and saute about 4 to 5 minutes until transparent, without browning.
3. Let the mixture cool, then blend it in a grinder with the cashews and milk (in 2 batches if needed) to a smooth puree.
4. Heat half the ghee on low. Add the optional chopped green chili, cloves, black cardamom, cinnamon and mace, taking care as the spices may splutter.
5. Add the puree and the water. Bring to a gentle boil on medium heat, then cover and cook about 12 to 13 minutes, stirring every 5 minutes, until thick and specks of oil show on top.
6. Meanwhile, heat the remaining ghee in another pan and fry the chicken for 3 minutes per side, until almost cooked. It can stay slightly undercooked, or be browned if you like.
7. When the sauce is thick, stir in the garam masala, nutmeg, salt, kasuri methi, black pepper and the fried chicken.
8. Cover and cook 2 to 3 minutes. Taste and adjust salt, black pepper or garam masala. Add heavy cream if you like, and finish with black pepper.

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