Creamy Malai Chicken Curry


By Srimoyee Chowdhury
Published October 22, 2020

Hindustan Times



Salt to taste

Cardamom powder: 1/4 tsp 

Kasuri methi: 1/4 tsp 

Black pepper powder: 1 tbsp 

Coriander powder: 1/2 tbsp 

Jeera: 1/4 tsp 

Ginger, chopped: 1 tbsp 

Green cardamom: 3 

Ghee: 2 tbsp 

Chicken, curry cut: 500g 


Degi mirch: 1 tsp 

Ghee: 1 tbsp 

For tadka

Cream: 1 tbsp 

Almond paste: 3 tbsp 

Milk: 2 & 1/2 cup 

Add 2 tbsps of ghee in a pot. Bring it to a boil. Add jeera and cardamom

Add the chicken and chopped ginger and fry. Make sure the colour of the chicken is white and not brown. Add 1 tbsp of salt

Add a pinch of coriander powder and stir

Add milk in the chicken

Add almond paste and stir. Cover the pot with a lid and stir occasionally for 15 mins

When the milk is reduced to a gravy, add cardamom powder, black pepper powder and kasuri methi. Stir well and keep aside

Take another pan and add 1 tbsp of ghee and degi mirch for tadka 

Sprinkle the tadka and fresh cream and serve hot with pulav or paratha

For more Lifestyle Stories

Click Here