Chicken Malai Curry

My family loves our chicken curry dishes. 

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.


Ingredients:

• 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
• Salt
• Sugar
• 2 Cups of Cashew nuts
• Cooking oil

Directions:

1. 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.
   
2. Soak the cashew nuts in water for 3 to 4 hours.
3. 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.
   
4. 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.

A real Indian Thanksgiving

So Thanksgiving like most holidays in my family are fusion feasts. Well, fusion may not be the correct term - but we serve both Indian and American cuisines. It makes sense for us, because almost all the children in my family are American born and some of our family has married into other cultures. So some people only eat Indian food, some eat both types, and some only American. (when I mean American, I mean not Indian or spicy, but Italian, etc. counts)

So anyway each year, we end up at my uncle and aunt's in New Jersey for Thanksgiving, where on top of the regular Thanksgiving feast, we have fried rice, and Indian dishes and desserts.

This year my uncle made Chicken Malai Curry and Paneer Kabliwala, which is a mixture of veggies, cheese and curries.

Paneer Kabilwala

serves 6, Prep: 30 min, Cook: 35 min.
*created by my uncle, Dibyendu.

Ingredients:

• 2 lbs. of paneer, cut in small cube
• 2 8 oz. cans of chick peas, drained
  
• 1.5 tbsp Fresh Ginger, crushed
• 1.5 tbsp Fresh garlic cloves, crushed,
• 2 medium white/yellow onions, chopped
  
• 3 medium tomatoes, chopped
  
• 10 to 12 button mushrooms, sliced
• 1 green pepper, chopped
• 1 red pepper, chopped
• 2 tsp. cumin powder
• 1.5 tsp. coriander powder
• 1 tsp. turmeric powder
• 1 to 2 tsp. Vindaloo paste (it's spicy so, make sure you add it in small amounts and taste)
  
• 1 tsp. salt (to taste)
  
• 2 tbsp. cooking oil (olive oil will be good)

PREPARATION:

1. In a container place the paneer cubes and sprinkle some 1/2 of turmeric powder and 1/4 of salt salt and mix.
2. Place a frying on stove top on medium heat and add 1 tbsp. oil. Start frying the paneer cubes few at a time till they lightly brown. Place all the fried paneer cubes in separate container.
3. Place a fairly large pot on stove top on medium heat and add 1 tbsp. oil. (coat bottom of pot, add more if necessary)
   
4. Add onions, crushed ginger and garlic and start stirring. 
5. Once the onion gets tender, add mushrooms, tomatoes, red peppers and green peppers. Lower the heat.
6. Add cumin powder, coriander powder and the rest of the turmeric powder as to your taste. Continue stirring. 
7. When the vegetable start getting tender, add drained chick peas and continue stirring for ten minutes. 
8. Add paneer cubes and stir.
9. Once all the ingredients are all thoroughly mixed, add Vindaloo paste and salt to your taste. After stirring occasionally for 10 minutes on low heat the dish will be ready for serving.

NOTE: This dish can be served with plain rice, Nan bread or chapattis.

Chicken recipe to follow in upcoming post.