| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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Ingredients
- 1 kg chicken curry cuts
- 2 tbsp hung curd
- 1 tbsp Lemon Juice
- 2 tsp ginger garlic paste
- 1 tsp salt
- 1½ tsp garam masala
- 1 tbsp oil
- 1 tbsp ghee
- 3-4 cloves
- 5-6 black peppercorns
- 1½ cups onion chopped
- 2 green chillies slit
- 100 ml fresh cream
- ½ cup Milk
- 1 pinch saffron strands
- ½ tsp Cardamom powder
- ½ tsp White pepper powder
- 2 tbsp Kasuri methi
- 2 tsp Kashmiri red chilli powder
- ½ cup fried onion
Ingredients
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Instructions
- In a bowl, mix hung curd, lemon juice, ginger paste, garlic paste, salt and garam masala. Add the chicken pieces and mix well. Cover and refrigerate for 3-4 hours.
- In a pan, heat oil and then add ghee. Once the oil is hot enough, add cloves, peppercorns and onions. Fry until translucent and add green chillies. Fry for a few seconds and then finally add the marinated chicken pieces with the marinade. Cook on high flame for about 5-6 minutes or until the chicken turns slightly brown.
- Add water and let the chicken cook nicely. Then add cream, milk, saffron, cardamom powder, white pepper and kasuri methi. Cook for about 2 minutes and add red chilli powder, garam masala and fried onions. Mix well and cook for 4-5 minutes more.
- Garnish with chopped almonds and serve hot with naan or laccha paratha.
Recipe Notes
Recipe Tips You can also use fresh homemade malai or cream instead of store-bought cream. Share your version of this recipe Have you tried making malai chicken at home? We would like to try your variation, so don’t forget to send in your version of the recipe. Frequently Asked Questions Can I use butter instead of ghee? Yes. You can use butter if you don’t prefer ghee. However, for an authentic flavour, ghee is recommended. Can I use Greek yoghurt rather than curd? Yes. You can use low-fat regular or Greek yoghurt too for this recipe.