Spicy Malai Chicken
Spicy Malai Chicken
Ingredients
- 650 grams boneless chicken
- 1 1/2 tomatoes, big
- 5 pieces green chillies
- 1 bunch fresh coriander
- 2 tablespoons oil
- 1 tablespoon butter
- 1 tablespoon ginger garlic paste
- 1 tablespoon salt
- 100 ml curd
- 1 tablespoon coriander powder
- 1/2 tablespoon cumin powder
- 1 tablespoon kashmiri red chilli powder
- 1 teaspoon black pepper
- 1 tablespoon curry powder
- 1 tablespoon sugar
- 150 ml fresh cream
- as needed chilli flakes, optional
Instructions
- 1
Cut the 1 1/2 big tomatoes into wedges. Chop the 5 green chillies and one bunch of fresh coriander. Grind the cut tomatoes to make a smooth tomato puree.
⏱️ 10 min
- 2
Heat 2 tablespoons of oil in a large pan over medium heat. Add 1 tablespoon of butter and let it melt.
⏱️ 2 min
- 3
Add the 650 grams of boneless chicken to the pan and fry for 5 minutes, stirring occasionally, until lightly browned.
⏱️ 5 min
- 4
Stir in 1 tablespoon of ginger garlic paste and 1 tablespoon of salt. Continue to cook for 10 minutes, stirring frequently, until the chicken is cooked through.
⏱️ 10 min
- 5
Pour in the prepared tomato puree and add 100 ml of curd. Mix well.
⏱️ 2 min
- 6
Add the spices: 1 tablespoon of coriander powder, 1/2 tablespoon of cumin powder, 1 tablespoon of kashmiri red chilli powder, 1 teaspoon of black pepper, and 1 tablespoon of curry powder. Stir everything together and cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min
- 7
Add 1 tablespoon of sugar and cook for 2 minutes, stirring constantly.
⏱️ 2 min
- 8
Pour in 150 ml of fresh cream. If desired, add chilli flakes for extra heat. Stir in the chopped fresh coriander.
⏱️ 1 min
- 9
Continue to cook for 5 more minutes, ensuring the sauce is heated through and slightly thickened. Serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Malai Chicken
- 650 grams boneless chicken
- 1 1/2 tomatoes, big
- 5 pieces green chillies
- 1 bunch fresh coriander
- 2 tablespoons oil
- 1 tablespoon butter
- 1 tablespoon ginger garlic paste
- 1 tablespoon salt
- 100 ml curd
- 1 tablespoon coriander powder
- 1/2 tablespoon cumin powder
- 1 tablespoon kashmiri red chilli powder
- 1 teaspoon black pepper
- 1 tablespoon curry powder
- 1 tablespoon sugar
- 150 ml fresh cream
- as needed chilli flakes, optional
Instructions
- 1
Cut the 1 1/2 big tomatoes into wedges. Chop the 5 green chillies and one bunch of fresh coriander. Grind the cut tomatoes to make a smooth tomato puree.
⏱️ 10 min - 2
Heat 2 tablespoons of oil in a large pan over medium heat. Add 1 tablespoon of butter and let it melt.
⏱️ 2 min - 3
Add the 650 grams of boneless chicken to the pan and fry for 5 minutes, stirring occasionally, until lightly browned.
⏱️ 5 min - 4
Stir in 1 tablespoon of ginger garlic paste and 1 tablespoon of salt. Continue to cook for 10 minutes, stirring frequently, until the chicken is cooked through.
⏱️ 10 min - 5
Pour in the prepared tomato puree and add 100 ml of curd. Mix well.
⏱️ 2 min - 6
Add the spices: 1 tablespoon of coriander powder, 1/2 tablespoon of cumin powder, 1 tablespoon of kashmiri red chilli powder, 1 teaspoon of black pepper, and 1 tablespoon of curry powder. Stir everything together and cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min - 7
Add 1 tablespoon of sugar and cook for 2 minutes, stirring constantly.
⏱️ 2 min - 8
Pour in 150 ml of fresh cream. If desired, add chilli flakes for extra heat. Stir in the chopped fresh coriander.
⏱️ 1 min - 9
Continue to cook for 5 more minutes, ensuring the sauce is heated through and slightly thickened. Serve hot.
⏱️ 5 min