Malai Murgi

(Coconut Chicken Curry)

Chicken in coconut milk lends this recipe a distinct rich taste...curry leaves gives this dish a fullsome taste!

Serving Size: 4-5 persons

Ingredients:

Chicken - 1 kg, cut into medium pieces

Onions - 200 g, finely chopped

Tomato - 100 g, chopped

Ginger - 1 inch

Garlic - 6 cloves

Chopped Coriander leaves/Cilantro/Dhonepata  - 1/2 cup

Coconut Milk - 1 and 1/4 cup

Red Chilli Powder - 1 and 1/2 tsp

Turmeric/Haldi - 1/2 tsp

Dhaniya/Coriander Powder - 1 and 1/2 tsp

Posto/Poppy Seeds Paste - 2 tbsp

Curry leaves - 6-8, chopped

Salt - To taste

White Oil - 3 tbsp

Coarsely grind the following together:

Cinnamon - 1 inch

Green cardamom - 4

Cloves - 3

Preparation:

1. Make a green paste by grinding cilantro/dhonepata along with ginger and garlic.

2. Take 1 cup of thick coconut milk and add 1 cup water to dilute. To the coconut milk add the green paste, turmeric, red chilli powder, salt, and chicken.

Cooking procedure:

1. Cook chicken in the coconut milk paste as made above for 12-15 minutes on medium high heat.

2. Then add dhaniya/coriander powder, posto/poppy seeds, and tomato. Cook for 15 minutes on medium heat or till chicken is done. Remove and keep aside. Do not dry the chicken completely. Leave adequate water for gravy, add warm water if necessary.

3. Heat oil in a kadhai. Add the coarsely crushed garam masala and fry for 30 seconds.

4. Then add onions and curry leaves. Fry on medium heat till onions turn brown (about 3-4 minuts). Add cooked chicken and simmer for 5-6 minutes.

5. Add remaining 1/4 cup thick coconut milk. Simmer for 1-2 minutes and remove from heat.

Serving Suggestions: