I have had a real hectic weekend. Since the next one month is going to be quite packed with Ramadan related activities, I ensured that I took the kids out and they enjoyed the
mselves to the maximum. I am still sure that I will receive complaints that I am not taking them out, but then slowly they will understand how hectic it is going to be… 🙂
mselves to the maximum. I am still sure that I will receive complaints that I am not taking them out, but then slowly they will understand how hectic it is going to be… 🙂
Today I leave you people with this fantastic quote. Have you found somebody like this in your life? Think about it…
Off to today’s recipe – I had made this curry for the first time exactly two Ramadans ago. This was the first Ramadan I was without my umma, as she was back home. I really didn’t know ABCD about cooking – yes, it was the time when she had started her long stays in Kerala and I was just learning to figure out to cook on my own. Cooking in Ramadan is quite puzzling, as you have to ensure cooking filling meals, that will keep your energy levels going well from dawn to dusk. I had received this tiny cookery booklet along with the local newspaper and the first recipe that I jumped on was this Malai Chicken. I prepared it while all the men had gone to the masjid for the night prayers – Taraweeh. When my D came home, he remarked, “Did you order food from outside?” “No uppa, what happened?” “The house smells like a restaurant!!!” Can you appreciate my excitement? 🙂 My first out-of-a-cookbook trial and this is the comment I got. After this, I have tried this curry several times and have got the same lipsmacking experience.
Malai Chicken
Servings 4
Ingredients
- 2 tbsp oil
- 1 red chilli
- 2 cloves and 2 cardamoms
- 1/2 inch cinnamon stick
- 1 bay leaf
- 1 onion chopped
- 2 tbsp ginger garlic paste
- 500 gm boneless chicken
- 1/2 tsp chilli powder
- 3/4 tsp Kashmiri chilli powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- Salt to taste
- 1 packet 100-125 gm tomato paste
- 2 tbsp cream
- 1 tsp garam masala
- 2 tbsp coriander leaves
Instructions
- Heat oil in a pan. Add the red chilli, cloves, cardamom, cinnamon, bay leaf and saute till the bay leaf turns golden brown.
- Add the onion and fry for 2 minutes.
- Add the ginger garlic paste and fry for 4-6 minutes.
- Then add the chicken and fry for 5 minutes.
- Sprinkle in the masala powders and the salt.
- Cover the chicken, add water if necessary, and cook for about 15 minutes till three quarter is cooked.
- Add the tomato paste and cook on low heat.
- Add the cream, garam masala and coriander leaves. Remove from fire after a couple of minutes.
- Serve hot with chappathis or porottas... 🙂
luksss yumm..bookmarked.."ll try this in Ramadaan 😀
thank u so much nawal… if u do try, please let me know… 🙂
I have to admit that I have a big weakness for such power packed chicken dish. Its awesome and yes, the smell would have been mind blowing.
i guess it's with all of the non-veges… 😀 thanks a lot, dear…
aah..that definitely shud be rich and aromatic, esp with the cream in. Shud try this version.
thank u so much sona… 🙂
and..forgot to mention..that quote is really praiseworthy, Rafeeda.. wud be great to be surrounded with such people, yeah..
🙂
the addition of cream makes the dish so rich and creamy ,perfect for naan.
thank u so much meena…
HAPPY RAMADAN to you and your family. We will all be very fortunate if we can find just two like the one in your quote…
Now to your recipe, Malai chicken is invariably a requested dish in restaurants and in our home..
thank u so much asha for your lovely comments… 🙂
Malai chicken looks really delicious. I am sure malai makes all the difference to give it a creamy texture.
thank u so much meena… 🙂
oh mine that is a wonderful chicken curry dear…
thank u so much divya… 🙂
The name says all about the dish. Awesome.
thank u so much linsy…
this looks really delicious & rich…Hope you would be able to manage all cooking & things during this Ramadan season….
thank u so much amila… hopefully should be ok…
Love the texture of chicken Malai. Rightly said Rafeeda, that you really need to cook food that has high energy. I used to love this season both while I was in coorg & Bangalore. we had a lot of northern kerala Muslim neighbors who used to share some yummy delights with us. I used to look forward everyday to see what new today:)BTW There is one dish that is made of chemeen(shrimps) & steamed rice dough. I used to love it a lot. I have tried making these but mine has never turned as authentic as i had long time ago. Unfortunately I haven't found that recipe online too. Our neighbors also moved long time ago back to kerala & I don't have their contacts to check on this recipe. Let me know if you have the recipe for that. Happy Ramadan to you & enjoy this season.
ah, u've given me some work, sharon!!! 🙂 actually speaking, i've had this from my in-laws place long time ago, let me check if i am able to get the recipe, i even dun recall the name! :T thanks a lot for your lovely comments, dear… 🙂
happy Ramadan ! that is a yummy looking chicken curry or sure. and 'smelling like a restaurant' is the best appreciation one can get !:)
thank u so much shree… actually getting my D to say that is quite difficult… 🙂
Looks delicious Rafee..:-) and happy Ramadan to you and family!
thank u so much rekha… 🙂
looks delicious..bookmarked!!!
thank u so much priya…
Happy Ramadan to you and your family dear. Chicken looks absolutely delicious & mouthwatery. Wonderful preparation.
today's post:
http://sanolisrecipies.blogspot.in/2013/07/phulko-luchi-r-aloo-chorchori-puffed.html
thank u so much saloni… 🙂
Yummily !! Bookmarked.. Looks stunning Rafee 🙂
thanks a lot chitra… 🙂
Hi Rafeeda, thanks for sharing the beautiful quote, very meaningful.
Your chicken dish look extremely good, must have extra rice when eat this dish. :))
You're an excellent cook. 2 thumbs up for you.
warm regards.
thank u so much amelia… i'm no excellent cook dear… just trying to manage… 🙂 🙂
wow rich and delicious chicken dear…
Thank u so much dear…
lovely recipe. how much is 1 packet tomato paste? is it available ready made?
1 packet is between 100 to 125 gm and it is readily available in tetra paks or glass bottles in the UAE. If you are based in India, you can use equivalent amount of tomato puree, though you may not get the same color… Thank you for your comments…