Malai Chicken

1. Boneless chicken: 1 kg or 2 pounds.
2. Yoghurt: 1 Cup.
3. Fresh Cream / malai: 1 Cup.
4. Ginger paste: 1 Tsp.
5. Garlic Paste: 1 Tsp.
6. Mustard Seeds: 1 Tbsp.
7. Cumin Seeds: 1 Tbsp.
8. Turmeric Powder: 1 Tsp.
9. Red Chili Powder: 1 Tsp.
10. Red Colour Food grade: 1 Tsp.
11. Oil: 2 Tbsp.
12. Salt: As per taste.
13. Coriander leaves: 2 Tbsp. finely chopped.

1. Wash chicken thoroughly making sure no blood or any impurity remains.
2. Cut chicken in small pieces of 2 inch each.
3. Now In a large bowl put all ingredients except fresh cream, mustard and cumin seeds.
4. Add chicken and mix well.
5. Refrigerate it for about 3 hours.
6. Take a heavy base nonstick pan and put it on heat.
7. Put fresh cream in the pan and reduce heat to medium.
8. After a minute add cumin and mustard seeds.
9. Stir for 30 seconds and add chicken with marinade.
10. Mix chicken well with the cream and cover the pan.
11. Reduce heat to low and cook for 15 minutes or so.
12. After 15 minutes check for tenderness of chicken. If chicken is tender , then go to next step otherwise cook for couple of minutes more.
13. Now uncover the lid and turn the heat of high.
14. Cook till water evaporates, stirring regularly so chicken or malai do not stick to pan.
15. Remove pan once gravy acquires desired thickness or dish is completely dry, it is your wish how you want it.
16. Garnish with coriander leaves and serve with Roti, Paranthas or Naan.

Tips:

1. Always use heavy base pan.
2. Use fresh cream.
3. Stir chicken regularly when on high heat otherwise gravy would turn brown.