Shahi Malai Chicken

We all need that one chicken recipe to serve on special occasions and this could be the one. The Shahi malai chicken is a creamy yet light and delicious curry that makes for an interesting accompaniment to naans, flavored rice, and other Indian mains. Though the name might make us believe that it is a busy recipe with complicated steps, it really is the most simple and straightforward curry. The chicken is cooked in spices along with the yogurt, cashew paste and cream giving it a very comforting spice flavor. So here is how we can make this one of a kind chicken curry at home.

SHAHI MALAI CHICKEN

Ingredients: ◻ 500 gms boneless chicken breasts/chicken with bone Marinade for chicken: ◻ 2 tsp lemon juice/vinegar ◻ 1 tsp salt and pepper For the gravy: ◻ 2 tbsp oil ◻ 1 bay leaf ◻ 3 green cardamoms ◻ 1 black cardamom ◻ 6-7 whole peppercorn ◻ 1-inch cinnamon stick ◻ 2 small onions/ 1 large onion(paste) ◻ 1 tbsp ginger garlic paste ◻ 10-15 cashews ◻ 3-5 green chilli(depending on preference) ◻ 1 tsp crushed Kasturi methi powder ◻ ½ cup curd ◻ 2-3 tbsp cooking cream ◻ Coriander leaves (for garnish)

Preparation:

1. Cut the chicken into bite size pieces. Marinate it with the lemon juice, salt, and pepper while we prep the remaining ingredients(the marinade with lemon/vinegar gives the chicken the white color).

2. Now soak the cashewnuts along with 1-2 green chilli's in warm water.

3. Roughly chop the onions and make into a fine paste.

4. Let’s add 2 tbsp of oil to the cooking pan. When the oil is slightly warm add the whole spices to it (bay leaf, cardamoms, peppercorn and cinnamon).

5. Sauté until the aroma starts filling up the kitchen space. Now add the onion paste to the pan.

6. Allow the onion paste to cook over the medium flame until it becomes translucent (2-3 minutes). Next, we add the ginger garlic paste and gently mix it until the raw smell disappears.

7. Its time to add the marinated chicken pieces to our mix. Stir constantly for few minutes until the chicken loses the fleshy undertones and looks white from the outside.

8. We can now add the whisked curd/yogurt and stir it until well combined. It’s time to cook the chicken in the yogurt. We need to close the lid and cook over a medium flame for 7-8 minutes.

9. Make a smooth paste out of the cashew and green chilli.

10. After 8 minutes check if the chicken is cooked, and once done, we can add the cashew paste. Stir the mix well. The gravy will start to thicken now, add the 2-3 (or more) slit green chilies.

11. Add water according to desired consistency. Cook the gravy for another few minutes with the lid closed until the oil begins to separate from the sides.

12. In the final steps we pour in the cream, incorporate it evenly. The kasturi methi is added for a sweet finish to the rich creamy gravy. Cook for 1-2 minutes and viola, it is now ready to be served garnished with some freshly chopped coriander.

P.S: There are many interesting alterations to this recipe, the chicken can be marinated with yogurt and cashew mix , then tandoor fried or grilled before adding it to the gravy. The modifications will only accentuate the richness of the curry and it is a must try when you are in a mood to outshine yourself. This is a simple version of an elaborate recipe that can be done in less than an hour, an ideal go to for all the multitaskers among us.

Flavors with spice and all things nice