Chicken Makhan Malai | How to make Chicken Makhan Malai

Name: Chicken Makhan Malai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 people
Ingredients: 500 gm medium sized chicken pieces; 1 tsp ginger garlic paste for marination; 1/5 tsp turmeric for marination; 1 tbsp curd for marination; 1/2 tsp tandoori masala for marination; Salt to taste; 1 large onion; 1 large tomato; 7-8 garlic cloves; 1 tsp GG paste; 1 tsp Coriander seeds; 1/2 inch cinnamon; 1 green cardamom; 1 tsp Kasuri Methi; 1 tsp kashmiri mirch powder; 1/4 tsp garam masala; 1/3 tsp cumin powder; 2-3 tsp butter; 2 tbsp cream; 4-5 tsp oil; 1 green capsicum ( cut into medium bits ); chopped Cilantro

By sweta biswal | 29th Feb 2016 |

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Chicken Makhan Malaiby sweta biswal

Prep Time
15
mins
Cook Time
30
mins
Serves
4
People

95 saves

1 review

20 likes

About Chicken Makhan Malai Recipe

Tandoori Chicken pieces simmered in a rich and creamy gravy.

Chicken Makhan Malai

Ingredients to make Chicken Makhan Malai

500 gm medium sized chicken pieces
1 tsp ginger garlic paste for marination
1/5 tsp turmeric for marination
1 tbsp curd for marination
1/2 tsp tandoori masala for marination
salt to taste
1 large onion
1 large tomato
7-8 garlic cloves
1 tsp GG paste
1 tsp coriander seeds
1/2 inch cinnamon
1 green cardamom
1 tsp Kasuri methi
1 tsp kashmiri mirch powder
1/4 tsp garam masala
1/3 tsp cumin powder
2-3 tsp butter
2 tbsp cream
4-5 tsp oil
1 green capsicum ( cut into medium bits )
chopped cilantro

How to make Chicken Makhan Malai

Marinate the chicken pieces with salt, turmeric, ginger-garlic paste and curd for 2-3 hours. Add the tandoori masala and rub it all over the chicken pieces along with a little oil.
Skewer the chicken pieces and put inside a pre-heated oven. Bake for 20 mins at 200 degrees. Keep turning at intervals. Remove from oven and keep aside.
Heat 3 tsp oil in a wok. Add the chopped onion, tomato, garlic cloves, coriander seeds, cloves, cinnamon and cardamon. Stir fry till onions turn translucent. Add the kasuri methi and a little salt at this stage
Remove the fried onion and other ingredients from wok and transfer to a mixer jar. Grind into a smooth paste and keep aside.
Heat 1 oil in a wok. Add the turmeric powder followed by onion-tomato paste and stir fry for 2 mins. Add ginger garlic paste and fry the masala for 5-6 minutes.
Add the roasted chicken pieces along with Kashmiri lal mirch powder and cumin powder to the same wok. Mix well and stir fry for 3-4 mins.
Add 2 1/2 cups water of boiled water along with salt to the wok and bring the contents to a slow boil. Cover with lid and allow to simmer for 10-15 mins. Add the garam masala, cream and butter along with the capsicum pieces.
Mix well. Cover with lid and cook for 4-5 mins on a low flame. Remove from fire and garnish with coriander leaves.
Serve hot with Basmati rice/tandoori rotis/rumali rotis.