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Thursday, June 30, 2011

Chicken Makhan Malai - My 200th post

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


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.


  1. Congrats on your milestone! Keep rocking!

  2. wonderful flavours
    congrats on the 200th post

  3. Woow this is just yummy..will soon try it out..
    Congrats on your milestone! Keep blogging...enjoy and tc..:)

  4. Congrats on your 200th post! Your chicken is mouthwatering and I think I would try it soon!

  5. Congrats on ur milestone dear... Delicious looking curry...
    Thanks for dropping by... U have a lovely blog... happy to follow u...

  6. hey! congratulations!! here's hoping you have another 200 posts coming this year :)
    great chicken recipe... keep it coming!

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