Friday, 7 September 2012


Ingredients :-

For Marinade :-
Chicken - 500 gms
Thick Yogurt (Curd) - 4 tsp
Lemon Juice - 1 tsp
A pinch of salt

For Gravy :-
4 Big chopped Onions
1 big chopped tomato
3-4 tsp Ginger-Garlic paste
1 tsp Dhania(Coriander) powder
1/2 tsp Jeera (Cumin) powder
1 tsp Red Chilli powder                                         
2 tsp Everest Chicken masala                  
1 tsp Everest Garam masala
2 nos. Cardamom pods (Green Ilaichi)
1 inch Cinnamon stick (Dal cheeni)
1 Bay leaf (Tej patta)
2 nos. Cloves (Loung)
1 tsp Turmeric (Haldi) powder
4 tsp Cashew Paste
2 tsp grated Cheese
Cooking Oil to taste
Salt to taste

Method :-
Marinate the Chicken with yogurt, lemon juice and a pinch of salt in a bowl, mix well and keep in refrigerator for at least 20 -30 minutes.

Heat oil in a deep pan on medium heat. Fry the marinade chicken till light golden brown in colour.

Heat oil in a kadhai. Add Cardamom, cinnamon stick, cloves, bay leaf and cook for a minute. Then add chopped onion, ginger-garlic paste and fry for couple of more minutes. Add chopped tomatoes to it, spinkle a little salt and fry. When tomatoes are cooked and soft add cumin powder, coriander powder, red chilli powder, turmeric powder and cook for 5-10 minutes. Switch off the flame and cool it. Blend the cooked masala in a blender to make a fine paste. Now heat 2 tsp oil in a kadhai. Add 1 tsp sugar to the oil. When it turns brown add the masala paste to it. Add the fried chicken and mix well. Add Everest chicken powder to it. When oil gets separated, add cashew paste and saute a while. Add 1/2 cup of water, cover it and cook on low flame. When the chicken is almost done, add the garam masala to it and cook for another couple of minutes. Switch of the flame and remove from heat. Spread cheese over the curry and serve with naan or plain chapati. Enjoy the Malai Chicken Curry also with palao or fried rice :))