MALAI CHICKEN CURRY CREAMY CHICKEN GRAVY RECIPE MURGH MALAI KORMA

MALAI CHICKEN CURRY CREAMY
CHICKEN GRAVY RECIPE MURGH
MALAI KORMA
Malai Chicken Curry | White Malai Chicken
Recipe | Creamy Chicken Gravy Recipe | Murgh
Malai Korma | Shahi White Chicken Gravy I White
Chicken Recipe | Chicken Malai Korma | White
Chicken Korma I| Mild Chicken Curry | Malai
Chicken Gravy
Ingredients for Malai Chicken Curry Recipe:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Chicken, small curry cut pieces-600 gms
Tempering:
Green Cardamom-3
Cloves-4
Cinnamon-2 small
Black Peppercorns-6-8
Ginger-garlic-chillies roughly crushed:
Ginger, cut into small pieces-around 2 inches
Garlic cloves with skin-6-8
Green Chillies, cut into 1/2 " pieces - 3-4
Coconut Masala paste:
Coconut pieces-4-5 tbsp (40 gms)
Cashew nuts -6
Poppy seeds (Khus khus)-1 tsp
Fried chana dal-1 tbsp
Dry Roasted fennel seeds-1 tsp
Other Ingredients:
Tempering:
Green Cardamom-3
Cloves-4
Cinnamon-2 small
Black Peppercorns-6-8
Ginger-garlic-chillies roughly crushed:
Ginger, cut into small pieces-around 2 inches
Garlic cloves with skin-6-8
Green Chillies, cut into 1/2 " pieces - 3-4
Coconut Masala paste:
Coconut pieces-4-5 tbsp (40 gms)
Cashew nuts -6
Poppy seeds (Khus khus)-1 tsp
Fried chana dal-1 tbsp
Dry Roasted fennel seeds-1 tsp
Other Ingredients:
Onion, sliced -2 small (total 120 gms)
Tomato, sliced-1 small (50-60 gms)
Salt-1 tsp (and a pinch at the end for seasoning)
Coconut or white oil-3 tbsp
Pepper powder- 1/2 tsp + 1/4 tsp later
Coriander leaves, fine chopped for garnishing
2 tbsp
Preparation:
For Paste-1
For the paste, peel the ginger and garlic.
Chop the ginger and green chillies
Add these into the grinder and grind it into a
coarse paste.
For Coconut Masala Paste:
Take out the coconut pieces and remove the
skin. Cut into small pieces.
Also dry roast the fennel seeds and allow it to
cool.
Add all the ingredients to a grinder and coarse grind it to a powder.
Now add 1/2 cup water and grind to a smooth
paste. You can add 1-2 tbsp more water if
required.
Process:
Heat oil in a pressure cooker and then add the
whole spices
Give a stir and then add the sliced onions.
Fry on medium heat for around 6-7 mins till soft/
translucent.
Now add the crushed ginger-garlic-chilli , mix and
fry on low heat for 2 mins.
Next add the chicken pieces and fry on medium
heat for around 5 mins till the pieces are
browned.
Now add the sliced tomato and 1 tsp salt, mix
and cook on low heat for 3-4 mins till the tomato
is soft and pulpy.
Now add the coconut paste, 1/2 tsp pepper
powder, mix and cook on low heat for 3-4 mins
till oil separates.
Now add around 300-350 ml water and mix it
well.
Pressure cook on
1. high heat for 5-6 mins till 1st whistle
2. On low heat for another 2 mins till 2nd whistle
Once pressure releases, open lid, give a stir and
then add 1/4 tsp pepper powder and fine
chopped coriander leaves. Check for seasoning
and if required add a pinch of salt.
Serve with roti or rice.
(This can also be cooked in a pan or kadhai
In case you're not using a pressure cooker, cover
& cook on low heat for around 15-20 mins. You
can add more water while cooking if required. )