Murgir ( Chicken ) Malaikari/ মুরগির মালাইকারি

Murgir Malaikari is very delicious dish. Here, I cooked Murgir ( Chicken ) Malaikari , followed by the popular Bengali recipe Prawn malaikari or Chingri Macher Malaikari . Here prawns are cooked in coconut milk gravy with some aromatic spices. It is a traditional recipe of Bengal and mostly we prepare it on some special occasion like weddings , birthday , any festival or for guests . This delicious , mild curry is so easy to make . The word ‘ malai ‘ means cream , but the creaminess of this curry comes from coconut milk .

Many people have shellfish allergy , they are not able to eat prawns, crab etc. I was also allergic to prawns . After my daughter was born, this problem went away due to some hormonal changes . Then I started eating prawn malaikari . But before that when this dish was cooked in our house , my mother would have made Murgir ( Chicken ) Malaikari for me.

Murgir ( Chicken ) Malaikari is a delectable blend of coconut milk , chicken and aromatic spices . It can be served with rice , Bengali style polao or luchi . If you like it more rich , you can cook this dish using ghee or clarified butter . This will surely add on some extra taste to this dish . You have some sudden guests dropping by and you want to prepare  something exotic , then this delicious yet simple recipe can be a perfect choice . You just need all the ingredients in place to make this super delicious chicken dish . I can bet this delicious chicken curry with some hot  steamed rice will make your  lunch or dinner more delightful . You can get more Non Vegeterian dish from my blog by clicking the following link

http://www.foodglen.com/category/recipes/non-vegetarian/

You can find few more chicken recipes from this blog

How to make Murgir Malaikari

Moumita Murgir Malaikari is very delicious dish. Here, I cooked Murgir ( Chicken ) Malaikari ,… Non-vegetarian chicken, malaikari, bengali cuisine. non vegetarian dish, lunch recipe European Print This

Serves: 2 Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1. Chicken -500 grams
2. Yogurt or curd – 2 tablespoons
3. Onion – 1 ( chopped )
4. Ginger paste – 1 tablespoon
5. Garlic paste – 2 tablespoons
6. Green chili paste 2 teaspoons
7. Cashew paste – 1 tablespoon ( soak 6 cashews in warm water for 15 minutes then grind to make a fine paste )
8. Coconut milk – 1/2 cup (thick)
9. Coconut milk – 1 cup ( thin )
10. Turmeric – 1/ 2 teaspoon
11. Red chili powder – 1 teaspoon
12. Cumin powder – 1/2 teaspoon
13. Coriander powder – 1 teaspoon
14. Oil – 1/2 cup (Preferably Mustard oil )
15. Green Cardamom pods - 4
16.  Cinnamon stick -1″ long
17. Bay leaves – 2
18. Ghee – 1 tablespoon
19. Salt to taste
20. Sugar- 1/2 teaspoon

Instructions

1. Marinate the chicken with yogurt or curd,1/2 tablespoon ginger paste,1 tablespoon garlic paste,1/2 teaspoon green chilies paste, all spices powder,1 teaspoon oil and little salt very well for 30 minutes to 1 hour .
2. Crush the cinnamon stick and green cardamom pods .
3. Heat oil in a pan, temper the oil with bay leaves,crushed green cardamom pods and cinnamon stick.
4. Now add the chopped onion and fry till light brown, add remaining ginger, garlic and green chili paste, and cook till raw smell of ginger garlic paste go away .
5. Now add the marinated chicken, mix with masala, cook on low flame, continuously stirring .
6. When oil starts separating from the masala, add cashew paste, salt and sugar and mix everything together.
7. Add coconut thin milk and bring it to boil, when the milk will start boiling, simmer the gas and cover with lid.
8. Cook until chicken is cooked properly. Open the lid and add thick coconut milk ,1 tablespoon ghee and mix with chicken .
9. Cook for 2 minutes on low flame. Switch off the gas .
10. Transfer the Murgir (Chicken) Malaikari into a serving bowl . Enjoy with hot Steamed white rice .

Notes

For coconut thick milk and thin milk you need 2 cups grated coconut and 4 cups warm water . Take 2 cups grated coconut and 1 cup warm water in a blender . Blend it on high till coconut is ground well . Pour this coconut milk to the already lined muslin cloth over a strainer in a bowl ,squeeze out properly , this is called coconut thick milk. Take the coconut residues and put back to the blender with remaining 2 cups warm water . Blend it again on high . Pour this coconut milk to the already lined muslin cloth over a strainer in a bowl ,squeeze out properly , this is called coconut thin milk.