Chicken Malai Curry and an accidental dish that turned delicious. This recipe is a fusion of two recipes. And this fusion came into existence accidentally. The story behind the creation of this recipe is very interesting and I must tell you.
It was Sunday morning and when I asked my 7-year-old son what he would like to have in his lunch chicken or mutton? He replied prawn! Then I asked which recipe of prawn? This question of mine was a bit confusing to him as he was not able to recon the name of the recipe. Thus, he is started explaining me – that yellow gravy recipe you prepared that day, that was thick and creamy having prawn in it. The recipe that was delicious and I consumed it with rice. After hearing his explanation I asked are you talking about prawn malai curry. Yes, he replied.
But I would like to have it with roti today. Don’t want to have it with rice. Ok, I said then I turned towards my husband and ask him to bring prawn as we do not have prawn at home. Ok, he said and started enjoying his Sunday nap.
I went to the kitchen and started preparing for prawn malai curry. I prepared fresh coconut milk. Chopped the onions and prepared onion paste. Prepared tomato puree, and soaked poppy seeds, to prepare paste of poppy seed. Then prepared vegetable sandwich for breakfast, when turned back to the bedroom, found my husband still enjoying his nap.
I shake him and said you are still sleeping! When you will bring prawn? It’s getting too late. He checked the time it’s 10 now and quickly rushed to the washroom for brushing his teeth and immediately ran for the market for getting prawn. But as I had doubt, he returned home with boneless chicken and said – today prawn was not in the market so I brought chicken. Shrihans (my son’s name) likes chili chicken too. Why don’t you cook chili chicken today; I will convince him.
Listening to the innocent excuse of my husband and feeling helpless on the preparation done by me and further looking forward to the polite demand of my son – I decided to prepare malai curry with chicken.
Here is the recipe of accidentally created chicken malai curry recipe that turned delish.
Chicken Malai Curry
for marination of chicken
- 500 gram boneless chicken (बिना हड्डी का मुर्गे का माँस)
- 4 tablespoon hung thick curd (लटका गाढ़ा दही)
- 1 teaspoon ginger paste (अदरक का पेस्ट)
- 1 teaspoon garlic paste (लहसून का पेस्ट) crushed
- 1/2 teaspoon salt (नमक)
- 2 piece onion (प्याज) medium size
- 1 piece tomato (टमाटर) medium size
- 4 tablespoon refined oil (रिफाइंड तेल)
- 1 teaspoon black cumin seeds (शाह जीरा)
- 1 piece black cardamom (बडी इलायची)
- 4 pieces green cardamom (छोटी इलायची)
- 1 inch cinnamon stick (दालचीनी)
- 2 piece bay leaf (तेज पत्ता)
- 1/2 teaspoon ginger paste (अदरक का पेस्ट)
- 1/2 teaspoon garlic paste (लहसून का पेस्ट)
- 1/2 teaspoon coriander powder (धनिया पाउडर)
- salt to taste (नमक स्वाद अनुसार)
- sugar to taste (स्वाद के लिए चीनी)
- 1 teaspoon turmeric powder (हल्दी पाउडर)
- 1/2 cup coconut milk (नारियल का दूध)
- 1 tablespoon poppy seeds (पोस्ता)
- 4-5 pieces cashew nut (काजू)
- 2 pieces almond (बादाम)
- 1/2 cup lukewarm water (गुनगुना पानी)
- 1 piece chopped green chili (कटा हुआ हरी मिर्च)
- 1/2 teaspoon red chili powder (लाल मिर्च पाउडर)
- 1/2 teaspoon garam masala powder (गरम मसाला पाउडर)
- 1 cup water (पानी)
- 2 tablespoon fresh cream (ताजा क्रीम)
to marinate chicken
- Mix curd, ginger paste, garlic paste and salt in a bowl.
- Add chicken pieces and mix well, cover the bowl with a plastic wrap well, then keep in refrigerator for up to 3-4 hours for marination.
to prepare curry
- Chop the onion. Then move the chopped onions to a mixer jar and grind to a fine paste and keep it aside in bowl.
- Chop the tomato. Then move the chopped tomato to a mixer jar and grind to a make tomato puree.
- Blanch the almond. Soak the poppy seed, blanched almond along cashew nut in a bowl for around 10 minutes in lukewarm water. Then move it to a mixer jar and grind to a make paste. Keep the paste ready to use later.
How to Make Chicken Malai Curry
- Heat 4 tablespoon of refined oil on medium flame in a pan, when oil is sufficiently hot add black cumin followed by black cardamom, green cardamom, cinnamon stick, bay leaf, turmeric powder and red chili powder.
- Immediately add chopped green chili then onion paste to the pan. Fry onion paste until onion turns light brown.
- Turn the flame to low and add ginger paste, garlic paste, coriander powder along with salt and fry it for 5 minutes stirring gently. Then add tomato puree and fry until oil starts separating.
- Now, add marinated chicken along with the marinade to the spices mix well and cover the pan with a lid. Cook it for around 15 minutes, stirring occasionally after every 3-4 minutes in low heat then covering the pan again till the chicken is slightly browned and oil leaves sides.
- Now, add paste of poppy seeds, cashew nut and almond prepared earlier then add garam masala and cook for another 5 minutes on medium heat.
- Now add coconut milk and cook for another 2 minutes. Add sugar to as per your taste. Adjust water if you want a thick or thin gravy and cook it till gravy starts boiling.
- Spread fresh cream over the recipe. Mix well and switch off the flame.
- The chicken malai curry is ready to serve.
After preparing this recipe when I tasted, it was very satisfying but the real judge was my son.
In the dining table when my son tasted this recipe he said nothing and finished his food. My husband was continuously appreciating the recipe and enjoying the food. But I was more anxious to listen to the final comment of my son but he said nothing yet. So finally I asked him how is the malai curry? He replied – It’s much delicious than the earlier one and it also smells good.He said, always prepare prawn malai curry this way it’s much delicious than the previous one.
I smiled and kept the secret. When my son moved away from the table; my husband gave his final comment I know you are a great cook and this chicken malai curry is superb!