Creamy Chicken Curry with Fragrant Spices

Ingredients

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 cup (60g) cashew paste 1/4 cup (60g) cashew paste
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 3-4 cloves 3-4 cloves
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 22g (Saturated Fat: 10g)
• Carbohydrates: 8g (Sugar: 4g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, cream, cashew paste, turmeric powder, ground coriander, ground cumin, ground cardamom, ground cinnamon, and cloves. Mix well to form a smooth marinade.
2. 2.
   Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to meld.
3. 3.
   Heat ghee in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
4. 4.
   Add the minced garlic, grated ginger, and slit green chilies to the pan. Cook for another 2 minutes, stirring continuously.
5. 5.
   Add the marinated chicken along with the marinade to the pan. Season with salt to taste. Stir well to combine.
6. 6.
   Reduce the heat to low, cover the pan, and let the chicken cook for about 20-25 minutes, or until it is cooked through and tender.
7. 7.
   Once the chicken is cooked, remove the lid and cook for an additional 5 minutes to thicken the sauce slightly.
8. 8.
   Garnish with fresh coriander leaves and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Cashew paste — If you can't find cashew paste, you can make your own by soaking cashews in warm water for 30 minutes, then blending them with a little water until smooth.
• Ghee — If ghee is not available, you can substitute it with an equal amount of vegetable oil or butter.

Tips & Tricks

• For a spicier version, increase the number of green chilies or add a pinch of red chili powder.
• To make the dish even creamier, you can add a tablespoon of grated paneer (Indian cottage cheese) to the marinade.
• If you prefer a smoother texture, you can blend the onion, garlic, and ginger into a paste before sautéing them.
• For a healthier alternative, you can use Greek yogurt instead of regular yogurt.
• To enhance the aroma, lightly toast the whole spices (cardamom, cinnamon, and cloves) in a dry pan before adding them to the marinade.

Serving advice

Serve the Murgh Malai hot with steamed basmati rice or naan bread. Garnish with fresh coriander leaves for a pop of color and freshness.

Presentation advice

To elevate the presentation, drizzle a swirl of cream on top of the curry and sprinkle a pinch of ground cardamom or cinnamon. Serve in a decorative bowl or on a colorful plate to make it visually appealing.