Malai Chicken Korma

Are you too bored of making the same old red chicken gravy? Looking for something light and less spicy yet packed with amazing flavor? Look no further, this dish is super easy and low in spice that it can be enjoyed by all. The chicken is very tender and juicy and the gravy is fresh, creamy and delicate. No matter how much to eat you will always crave more. The word Korma denotes the white color and the sweet flavor. Using Malai or fresh cream in this dish gives it a rich flavor.

Malai Chicken Korma is a super delicious, creamy, and flavorful chicken recipe made with healthy almonds as a substitute to cashew nut giving the same thickness and flavor. Tender chicken breast piece marinated with ginger-garlic and cooked in milk, cream, chilies, and garam masala. It can be a perfect recipe for those last moment dinner parties.

Servings: 6 Prep Time: 10 mins Cook Time: 1 hr Total Time: 1 hr 10mins

Ingredients:

For Marinade

1 Kg Chicken (Washed & dried)

2 tbsp Garlic and Ginger (freshly ginded)

2 large Green Chili

3 tsp Black Pepper

1/2 cup Fresh Cream

1 cup Curd

1 tbsp Dhania Jeera Powder

Salt to taste

For Gravy

1 medium Fine Sliced Onion

4 tbsp Almond Paste

1/3 cup Paneer Paste

2 tsp Dried Kasoori Methi Leaves

1/2 cup Milk

1 cup Fresh Cream

Salt to taste

Garnish:

Coriander

Onion Rings

Lemon

Let's get cooking

1. To begin with this easy recipe, wash and clean chicken pieces, drain excess water, and pat dry. In a bowl, add chicken, black pepper, lemon, and salt. Mix it well and refrigerate it for at least 2 hours. Add curd, dhania jeera powder, and freshly ground ginger, garlic, and green chili. Mix everything well and keep it aside for about 20 mins.

2. Heat oil in a pan, add onions, and cook till the onions turn translucent. Once done, add chicken pieces and cook them well for about 8-10 mins.

3. Now, add almond paste, paneer paste (freshly ground paste), milk, cream to the pan. Let the gravy come to a boil. Check if the chicken pieces are well cooked and gravy has a thick consistency.

4. Once the chicken is completely cooked add the crushed kasoori methi to the gravy for the restaurant-quality flavor.

Serve the gravy with jeera rice or chapati/ naan. Garnish it with lemon and onion rings.

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