Silky Smooth Chicken Malaikari is one of my experiments and I just stopped short of yelling “Eureka” when the aroma started wafting around.
Enjoy the royal with Silky Smooth Chicken Malaikari simple homemade round paranthas and readymade potato bites
We all know about those succulent Reshmi Kababs – the silkier the better. But to enjoy silky smooth chicken you need not always resort to Kababs. This chicken recipe banks on silky smooth gravy and delectable taste and is for foodies who enjoy spending some time in the kitchen experimenting with regular ingredients to give a touch of newness in aroma and taste.
Silky Smooth Chicken Malaikari is one of my experiments and I just stopped short of yelling “Eureka” when the aroma started wafting around. We had this with simple homemade round paranthas and readymade potato bites.
Dry-roast desiccated coconut flakes, sesame seeds, khaskhas, black pepper, green cardamom and nutmeg till the aroma spreads. Keep aside for cooling. Grind all the spices after cooling.
Cut onion, garlic, ginger roughly and fry them in a tbsp of oil till golden brown. After cooling grind into a fine paste and keep aside.
Whip the curd with a bit of salt and sugar.
Cut tender coconut kernel into juliennes
Wash chicken pieces and drain off excess water.
Cooking:
a. Heat oil in a wok and add the chicken pieces.
b. Reduce flame to medium and fry till the pieces turn white.
c. Cover with a lid and occasionally stir to check sticking to the bottom.
d. Add tender coconut juliennes and stir.
e. Add the curd and cook for a couple of minutes.
f. Add the onion-garlic-ginger paste and stir to mix well.
g. Add the dry ground spices and stir.
h. Add tomato ketchup and stir.
i. Add salt, sugar and pour coconut milk and stir for a while.
j. Cover with lid and cook till the chicken is tender and done.
k. Take off from flame and add fresh cream and keep for a while to set.
l. Squeeze lemon juice and stir.
m. Chicken malaikari is ready to serve.
Note: This is not a hot dish, only a touch is there due to the black pepper. But, if you prefer it spicy, you may add one or two slit green chillies while cooking.
Serve the malaikari with parota / parantha. It goes equally well with hot rice.
Enjoy, learn and cook fun recipes with Debasish ‘Shibaji’
Helpful Tips for Silky Smooth Chicken Malaikari
1. You need a sizable number of ingredients. Keep them ready.
2. Do not fry the onion-garlic-ginger up to translucent. Do not make it very brown.
3. To allow the chicken pieces gather taste from -within, pierce them with a fork at some places after washing.
4. Always add fresh cream after putting the flame off. This will allow the cream to mix well and set properly, not releasing water.
5. The preparation time is a bit lengthy. So be patient as the end result is going to wow everyone!
A freelancer consulting Social Development Specialist, Debasish works in large-scale infrastructure development projects in India and abroad as well.
An Anthropologist turned Regional Planner Debasish (Shibaji) is fond of several activities from writing travelogues to cooking, from sketching, painting, photography to dress designing, embroidering to choreographing. Whenever he feels, in the early mornings or dead of nights, he sits with doing something creative that is so close to his heart.
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1. Chicken – 1 (approx.. 1 kg) cut into 10-12 pieces
Dry-roast desiccated coconut flakes, sesame seeds, khaskhas, black pepper, green cardamom and nutmeg till the aroma spreads. Keep aside for cooling. Grind all the spices after cooling.
a. Heat oil in a wok and add the chicken pieces.
