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CHICKEN MALAIWALA

Juicy leg pieces of chicken cooked in delicious gravy of spices and cream.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • ½ kg Chicken with bones
  • 2 medium size Onions, chopped
  • 1/4 cup low-fat cream
  • 1 tbsp Ginger garlic paste
  • 3 tbsp vegetable oil
  • 2 tbsp Coriander powder
  • 1/2 cup milk
  • Salt To taste
  • 2 tbsp Cashew nut paste
  • 2 tbsp Knor Chef’s Chicken Masala
  • 4 tbsp Coriander leaves
  • 2 Green chilllies, finely chopped
  • 1/2 tbsp cumin seeds
  • Saffron
  • 5 Almonds, chopped
  • white pepper powder 1 tsp
  • Kasoori methi 1/2 tsp

  • 1 Marinate the chicken with ginger-garlic paste, white pepper and keep it refrigerated for atleast 1/2 hour.
  • 2 In a pan heat oil, add cumin seeds and allow it to splutter. Add sliced onion and cook until onion turns translucent.
  • 3 Add chopped green chillies and low-fat cream on low flame.
  • 4 Add the milk and marinated chicken.
  • 5 Add kasoori methi , coriander powder, Knorr Chef’s chicken masala and saffron
  • 6 Then add 2 cups (300ml) of water.
  • 7 Let it simmer and cook until the chicken is cooked
  • 8 Garnish with chopped coriander and chopped almonds