Dum Chicken
Malai Chicken Curry is creamy, spicy, and delectable. This dish has the perfect balance of spices, creaminess, and herbs. The creaminess of this dish comes from the nuts, unlike its other counterparts famous dish (Butter Chicken and Chicken Tikka Massala) that comes from cream.
Yes, I am comparing to the famous Butter Chicken and chicken tikka masala. The main difference is in the herbs used for this recipe (Mint and Cilantro). Mixed nuts balance the flavor of herbs and spices used in this dish.
would not make this dish very often, but definitely on my list when driving for an event or party. It is also on my list when I have prepared this curry in advance while hosting a party at home. Malai chicken curry can be stored well in the refrigerator for about two days.
If there is one step that I would not miss while making this curry is marinating process. Marinating with all the spices and yogurt makes this curry flavorful but a curry with extra tender meat. The next step is cooking this curry ion on a low to medium flame for a longer time. Caramelizing the onions is not a necessary step but doing so adds to the flavor and creaminess of this curry.
Dum Chicken
- Total Time: 30 minutes
- Yield: 8 servings
Description
Dum Chicken Curry is creamy, spicy, and delectable. This dish has the perfect balance of spices, creaminess, and herbs. Dum Chicken is a replica of the dish Dum Biryani (The famous Hyderabad Chicken Biryani). If you are a fan of the spicy and creamy dish, you will love this.
Ingredients
Boneless Chicken thighs- 1 lb
Salt- 1 tsp
Yogurt- 1/2 cup
Turmeric Powder- 1/2 tsp
Red Chili Powder- 1 tsp
Garam Masala Powder- 1/2 tsp
Coriander Powder- 2 tsp
Cumin Powder- 1 tsp
Freshly chopped mint- 3/4 cup
Freshly chopped Cilantro- 3/4 cup
Onions- 2 1/2 cups
Oil- 3 Tbsp
Ginger Garlic Paste- 1 Tbsp
Mixed Nuts- 1/4 cup
Shredded Coconut- 1/4 cup
Cilantro- To Garnish
Instructions
1. Take 1 lb of boneless skinless chicken thighs. Add 1/2 cup of Greek yogurt or regular yogurt. Add all the spices (salt 1 tsp, turmeric 1/2 tsp, red chili powder 1 tsp, garam masala powder 1/2 tsp, coriander powder 2 tsp, cumin powder 1 tsp).
2. Add 3/4 cup of freshly chopped mint and 3/4 cup of freshly chopped Cilantro. Mix well and marinate for at least an hour.
3. In a pan, take 3 Tbsp of oil, add 2 1/2 cups of sliced onions. Caramelize the onions for about 15 minutes. Add the marinated chicken pieces and 1 Tbsp of ginger garlic paste to the onions.
4. Mix and cook for five minutes to coat the chicken pieces with onions, ginger, and garlic.
5. Cover the lid and cook for an additional 15 to 20 minutes.
6. Meanwhile, work on the Malai paste to add to the chicken. Take about 1/4 cup of dried fruits (almonds, cashews, pistachios, walnuts). Any nuts will work. Add 1/4 of shredded Coconut to it and blend it with 1/4 cup of water to make a smooth paste.
7. Add the malai paste to the chicken and cook for five minutes. Constantly stir the chicken after adding the malai paste as it will stick to the bottom of the pan.
8. Garnish with Cilantro and serve hot with rice and roti.
Notes
1. Marinating the chicken is the essential step in this recipe. Try to do it for at least an hour. The longer the marination time, the better it is.
2. If allergic to nuts, it is okay to do this curry with just 1/4 cup of Coconut blended with water or 1/4 cup of heavy cream.
3. Cashew milk, almond milk, and soy milk are some alternatives to this recipe in place of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken Dishes
- Method: Cook
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 140 kcal
- Sugar: 2.65 g
- Sodium: 323 mg
- Fat: 11.16 g
- Saturated Fat: 2.778 g
- Unsaturated Fat: 3.327 g
- Trans Fat: 0.035 g
- Carbohydrates: 5.63 g
- Fiber: 1.4 g
- Protein: 5.46 g
- Cholesterol: 25 mg
Keywords: dum chicken curry, chicken curry recipe, dum chicken, easy curry recipe, south Indian chicken, north Indian curry recipe, easy chicken dinner
