This is my 200th post and i wanted a special dish to commemorate this milestone. Was thinking of posting an authentic oriya curry/sweet for this post. But later decided to create a new recipe. This dish is my original creation and must say it turned out to be a delight. Named it as Chicken Makhan Malai not becoz its laden with these two fattening ingredients but coz of its melt-in-the-mouth kinda texture !!!!!
Cooking Time Required: 50 mins
Cost of Preparation: 100-120 Rupees
Ingredients:
For the tandoori chicken : medium sized chicken pieces (500 gm), salt, turmeric ( 1/5 tsp) , ginger garlic paste( 1 tsp ), curd ( 1 tbs ), tandoori masala ( 1/2 tsp).
For the gravy: Onion ( 1 large), tomato ( 1 1/ medium sized ), garlic cloves ( 6-7 nos ), ginger garlic ( 1 tsp ), coriander seeds ( 1 tsp ), cinnamon ( 1/2 inch ), cardamon ( 1 no ), kasuri methi ( 1/2 tsp ), oil.
During cooking: turmeric, kashmiri lal mirch ( 2/3 tsp ), garam masala ( 1/4 tsp ),
roasted cumin powder ( 1/3 tsp), butter ( 2 tsp ), cream ( 2 tsp ), capsicum ( 1
medium ), coriander leaves.
Preparation: 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.
Cooking: 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 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 mins.
Add the roasted chicken pieces along with Kashmiri lal mirch powder and cumin powder. Mix well and stir fry for 3-4 mins.
Add 2 1/2 cups water along with salt and bring to a 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.