Wednesday, April 04, 2018

Murgi'r Malai Curry - Creamy Chicken Curry

Murgi'r Malai Curry

Malai Curry refers to anything that is simmered in spices and coconut milk. For those who are allergic or don't like coconut, evaporated milk can be used in its stead. Even when coconut milk is used, a few teaspoons of evaporated milk added towards the end makes the gravy smooth and extra creamy.

My niece introduced me to the ease with which chicken tenderloin pieces cook, especially in gravy dishes. Simmering them for just 20 minutes is enough to tenderise the chicken so dinner is ready in 30 minutes.

Chicken curry tastes best served with long-grain rice, but any variety of Indian bread goes just as well.


1 lb. chicken tenderloins, cut in bite-size pieces
2 russet potatoes, peeled and cut in 16 chunks

1/4 tsp. turmeric powder
1/2 tsp. Kashmiri mirch/paprika/chili powder
1 lime, juiced
salt to taste
2 Tbsp. mustard/vegetable oil

4 Tbsp. mustard/vegetable oil
1/2 tsp. shah jeera/cumin seeds
2-3 bay leaves
1 cinnamon stick
2 black cardamoms
1 star anise

Gravy Paste
1 large onion, cut in chunks, blanched and drained
6-8 garlic pods, peeled, blanched and drained
1 tsp. garam masala powder
1/2 tsp. cumin-coriander powder
1 large tomato, diced or 6 oz. tomato puree
1 (14 oz.) can coconut milk or 4 oz. evaporated milk
2-3 green chilies, sliced and de-seeded if necessary

1 tsp. ghee

  1. Toss chicken pieces with Marinade and set aside for half an hour.
  2. Blanch onions and garlic in boiling water for 10 minutes, drain and blend with remaining Gravy Paste ingredients, except coconut milk and chilies.
  3. Heat oil, brown potatoes until al-dente, remove from oil and set aside.
  4. In the same oil, sputter Tempering ingredients.
  5. Add onion-garlic paste and stir-fry over medium-low heat until oil resurfaces.
  6. Add chicken pieces, coat with stir-fried paste and simmer for 3 minutes.
  7. Stir in potatoes, coconut milk and stir, cover and simmer for 20 minutes.
  8. Adjust salt to taste and add green chilies.
  9. Garnish with ghee and serve with rice or chapatis.

No comments:

Post a Comment

Thanks for stopping by. I love to hear from all of you, so please feel free to leave a comment.

If you have a question I will reply to your comment. If you prefer an email response, please mention that and make sure your blogger profile is linked to your e-mail, otherwise I will not be able to e-mail you back.

Please note that any and all comments posted by 'Anonymous' persons are deleted without exception as a means of nuisance abatement.

Thanks so much for reading and commenting on this post.