This is a recipe from Thanksgiving dinner, which my uncle prepared. It's similar to chicken makhani but the preparation and some ingredients are different. It's not too spicy, although you can add chilies if you want.
Chicken Malai Curry
serves 6, Prep: 25 min., Cook: 35 min.
- 2 pounds of chicken breast cuts in cubes
- 2 cans of tomato paste
- 2 cups of plain yogurt
- 3 table spoon of ginger root paste
- 5 gloves of garlic cloves
- 3 tablespoon of turmeric powder
- 3 tablespoon of cumin powder
- 3 tablespoon of coriander powder
- 2 tablespoon of anisette seeds
- 4 bay leaves
- 4/5 green cardamoms finely crushed in blender with shells and seeds.
- ¼ gallon of light cream
- 2 Cups of Cashew nuts
- Cooking oil
- In a large container, place the chicken cubes, add yogurt, little salt and turmeric powder. Mix them well and marinate overnight or 6 to 8 hours.
- Soak the cashew nuts in water for 3 to 4 hours.
- Heat oil in a large heavy based saucepan on high heat first. Add marinated chicken to the heated oil and start stirring. Turn down the heat, cover the pan and let it simmer for a while for about 25 to 35 minutes stirring occasionally.
- In a blender, blend rest of the ingredients, except sugar, cream, bay leaves and cardamoms powder. Add the blended mixture to the chicken in the saucepan and stir thoroughly. After a while add the cream and bay leaves and mixes all the ingredients together by stirring. Cook on slow heat for a while until the chicken pieces get tender. Add salt and sugar as required and add half of blended cardamoms powder. Place the cooked chicken in a serving dish and sprinkle rest of the blended cardamoms powder for garnishing.