Saturday, January 29, 2011

Malai Chicken

 What is Malai
Malai is Souh Asian term for Clotted cream or Devonshire cream. It is made by heating non-homogenized whole milk to about 80°C (180°F) for about one hour and then allowing to cool. A thick yellowish layer o fat and coagulated protein forms on the surface, which is skimmed off. The process is usually repeated to remove most of the fat. Malai has about 55% butterfat. Buffalo milk is thought to produce better malai because of its high fat content.
Clotted cream
Clotted cream  is a thick cream made by indirectly heating unpasteurized cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms 'clots' or 'clouts', hence its alternative name 'Clouted cream'.

•  500 g   Chicken
• 2 tsp     Ginger-Garlic Paste
• ½ tsp    Chili Powder
• 100  g   Cashew Nuts
• 1 tsp     Garam Masala
• 50 g      Curd
• 50 g      Oil
• 50 g      Cream
• 3           medium Onions
• 5           Green Chilies
• 1           Lemon (juiced)
•             A bunch of Coriander Leaves
•              Salt (to taste)

Marinate chicken with salt, ginger-garlic paste, and lemon juice. Mix well and keep aside for 15 minutes.
Grind the cashew nuts into a fine paste.
Heat oil in a pan and deep fry the onions.
Add in curd, chili powder, green chilies, garam masala, salt, and cashew paste. Blend well.
Put in chicken and cook until done.
Garnish with cream and coriander leaves.
Serve hot.

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