Masaledar malai murgh... A classic chicken gravy recipe, perfect for festive occasions. Marinated chicken cooked in a creamy spicy gravy is a perfect side-dish for Butter Kulchas, Matar Pulao. Try this festive- appropriate chicken recipe and let me know in the comments how it turned out.
INGREDIENTS:
*Curry-cut Chicken- 500 gms
For Marination:
*Oil- 2 tbsp
*Salt- to taste
*Red chilli powder- 1 tsp
*Turmeric powder- 1/2 tsp
*Jeera powder- 1 tsp
*Coriander powder- 1 tsp
For Masala paste:
*Cashews- 10-15 nos(pre-soaked in water for 1 hour or microwave for 2 mins)
*Coriander leaves- 1 cup
*Green chillies- 3-4 nos
*Garlic pods- 8-10 nos
*Ginger- 1 tbsp (roughly chopped)
*Milk- 1 cup
For Dahi paste:
*Thick curd- 1 cup
*Fresh cream- 1/2 cup
*Red chilli powder- 1/2 tsp
*Salt- 1/2 tsp
*Kasuri methi- 1 tsp (crushed)
*Turmeric powder- 1/2 tsp
*Jeera powder- 1 tsp
For Gravy:
*Oil- 2 tbsp
*Tej patta- 2 nos
*Dalchini- 2 1'' sticks
*Cloves- 2 nos
*Cardamom- 1 no
*Onion- 2 nos (medium sized, sliced)
*Tomatoes- 3 nos (medium sized, pureed)
*Salt- to taste
*Red chilli powder- 1 tsp
*Jeera powder- 1 tsp
*Coriander leaves- 1/2 cup (finely chopped)
PROCEDURE:
Marinating the chicken:
*Take a large mixing bowl, add chicken to it and add all the ingredients listed under the marinade.
*Mix well and allow to marinate for atleast 1 hour, i prefer marinating the chicken overnight.
Preparing the Masala paste:
*Add all the ingredients for the masala paste in a blender jar.
*Blend the ingredients to a smooth paste.
*Set the paste aside.
Preparing the Dahi mixture:
*Add dahi to a mixing bowl, add the masala powders to it.
*Mix well using a whisk and set it aside.
Preparing the Gravy:
*Heat oil in a thick-bottomed kadhai.
*Add the whole spices and allow to crackle.
*Add sliced onions to it and allow the onions to get translucent.
*Now add the marinated chicken to it, cook until the chicken changes its colour.
*You'll notice that the chicken has left out its juices, let the chicken cook in its juices.
*Now add the tomato paste and salt to it.
*Mix well and boil the mixture, this step ensures that the raw smell of tomatoes has gone.
*Now simmer the flame.
*Add the masala paste and dahi paste to it.
*Mix well and increase the flame, decreasing the flame before adding ensures that the dahi does not split and makes a creamy and rich gravy.
*Add a little water to cook the chicken.
*Check for salt and spice, add more salt and red chilli powder if necessary.
*Check if the chicken is tender, or simmer it and allow the chicken to get tender.
*Reduce any extra gravy in it, cause we want a dry gravy.
*Sprinkle coriander leaves on it and serve hot along with kulcha or naan. Enjoy!
