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Creamy Malai Chicken

Steps For Making Creamy Malai Chicken Recipe At Home

Asha Dadwal
If some dish reminds me of Punjab then it Malai Chicken. Because there is a whole Punjab in the one-pot (patila) i.e. ghee (ghio), milk (dudh), and chicken (kukkad). So if you love Punjabi food then you must try this recipe once.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4 people
Calories 653 kcal

Equipment

  • Pot

Ingredients
  

  • 1 Kg Chicken
  • 4 tbsp Ghee
  • 2 Black Cardamon
  • 2 Green Cardamon
  • ½ tbsp Cumin Seeds
  • 1 tbsp Ginger (chopped)
  • ½ tbsp Coriander Powder
  • 3 Cup Milk
  • 4 tbsp Almond Paste
  • 1 tbsp Black Pepper Powder
  • ½ tbsp Kasuri Methi
  • ¼ tbsp Cardamon Powder

Instructions
 

  • In a hot pot (Kadai) add ghee, black cardamom, green cardamom, cumin seeds, and saute it.
  • Now add chicken, ginger, coriander powder, salt and sauté until chicken is tender.
  • Now add milk and keep stirring the chicken until milk is boiling.
  • As soon as the milk gets to boil immediately add almond paste. Now cover the pot with the lid and turn the flame low and keep on stirring at regular intervals.
  • Once the chicken is soft or cooked then add black pepper powder, cardamom powder and mix it.
  • Now you Creamy Malai Chicken is ready to serve.

Notes

  • Bringing the milk to a boil after adding almond paste ensures the milk won't curdle. 
  • After bringing to a rolling boil with the almond paste let it cook on a low flame.
  • There are 2 important points why cook it on a low flame:
    1. The Chicken absorbs all the flavor.
    2. If you don't cook it on low flame then malai will stick to the bottom and it will turn into the khurchan. Then your malai chicken turns into chicken khurchan.
  • When you turn flame to low then keep on stirring on regular intervals and keep covering at regular intervals.