Silky Smooth Chicken Malaikari
Silky Smooth Chicken Malaikari is one of my experiments and I just stopped short of yelling “Eureka” when the aroma started wafting around.
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.
1. Chicken – 1 (approx.. 1 kg) cut into 10-12 pieces
2. Tender coconut kernel – 1 whole
3. Desiccated coconut – 1/5th part
4. Coconut milk – 1 packet (250 ml)
5. Fresh cream – 1 cup (250 ml)
6. Onions – 3 large
7. Ginger – 2 inches
8. Garlic – 10 cloves
9. Black pepper – 2 tbsp
10. Green cardamom – 10-12
11. Nutmeg – 1
12. Sesame seeds – 2 tbsp
13. Khaskhas (Posto) – 2 flat tbsp
14. Hung curd – 3 tbsp
15. Tomato ketchup – 3 tbsp
16. Salt – Add to taste
17. Sugar – Add to taste
18. Lemon – 1 and a half
19. Refined sunflower oil – 4-5 tbsp
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.
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.
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!
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— Learning&Creativity (@LearnNCreate) December 12, 2014
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