If you love spicy food as much as I do, then this recipe is for you! It is an easy and a must try malai chicken recipe to satisfy your taste buds, that you can try in your kitchen. It is better tasting, cheaper and healthier than take out. This creamiest and most flavourful savoury dish will be loved and cherished by everyone in your family.
The chicken is first marinated in yogurt-based marinade and then cooked in tomato-based gravy. The yogurt marinade keeps the chicken tender. To attain the best results, I prefer using Greek yogurt or thick curd however hung curd can also be used. You can adjust the spices in this recipe to your liking.
This may look fancy and difficult, but it is actually so easy to make with a few simple steps. You don’t need any complicated ingredient for this recipe. It is one such succulent dish that is best enjoyed with naan or rice, salad and raita. Leftovers of this dish tastes even better. Do not forget to include this lip-smacking recipe in your coming weeks menu. Give this recipe a try and let me know how it turned out.
Is this malai chicken recipe Freezer Friendly?
- You can freeze the marinated chicken (after first step of the recipe given below). Be sure to thaw it out in the refrigerator before cooking it.
or
- You can freeze the whole cooked dish for up to 2 months in a sealed container. Be sure to thaw it out in the refrigerator and while reheating, add some water to prevent the gravy from drying.
Notes:
- Better to let the chicken marinate overnight.
- You can adjust the spices to your liking.
- You can substitute chicken breast with chicken thighs, but thighs take a bit longer to cook.
- This dish can be made ahead of time (it stays fresh in the refrigerator up to 3 days).
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Ingredients
- Chicken Breast (cut into cubes) – ½ kg
- Yoghurt – 1 cup
- Garlic (chopped) – 1 tablespoon
- Ginger (chopped) – 1 tablespoon
- Lemon Juice – 1 tablespoon
- Salt – 2 teaspoons or to taste
- Coriander Powder – 1 teaspoon
- Cumin Powder – 1 teaspoon
- Garam Masala Powder – 1 teaspoon
- Black Pepper Powder – 1 teaspoon
- Red Chilli Powder – 1 teaspoon
- Butter (unsalted) – 2 tablespoons
- Onions (chopped) – 2 medium size
- Tomatoes (pureed) – 2 medium size
- Fresh Cream – 1 cup
- Ginger (julienned) – for garnishing
- Green Chilies (sliced) – for garnishing
Instructions
Step by step recipe is given below:
- In a large bowl, combine chicken, yoghurt, half of garlic, half of ginger, lemon juice, salt, coriander powder, cumin powder, garam masala powder, black pepper powder and red chilli powder. Mix them well and set aside for 1 hour (preferably overnight).
- Melt butter in a large pan and cook the onions in it until translucent. Then add the remaining garlic and ginger and cook for 1 minute or until fragrant.
- Add tomato puree and cook till oil gets separated.
- Then add marinated chicken into the pan and cook for about 10 minutes, stirring occasionally.
- Now add cream and cook until the chicken is cooked through and oil gets separated.
- Garnish with ginger and green chillies. Take aluminium cup or foil, place in the middle of pan and put well heated coal on it. Drop a few drops of the oil on coal, it will start releasing smoke, cover the pan with lid and let it smoke for a few minutes. And your malai murgh is ready.
Serve hot with Naan, Chapatis or Boiled Rice and a side of fresh Salad. Enjoy! And Remember ‘COOKING IS EASY’!
Notes
- Better to let the chicken marinate overnight.
- You can substitute chicken breast with chicken thighs, but thighs take a bit longer to cook.
- This dish can be made ahead of time (it stays fresh in the refrigerator up to 3 days).
