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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

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

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Energy (kJ)

0kJ

Protein (g)

0.0g

Carbohydrate incl. fibre (g)

0.0g

Carbohydrate excl. fibre (g)

0.0g

Sugar (g)

0.0g

Fibre (g)

0.0g

Fat (g)

0.0g

Saturated fat (g)

0.0g

Unsaturated fat (g)

0.0g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.0g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

0mg

Salt (g)

0.00g

Vitamin A (IU)

0IU

Vitamin C (mg)

0.0mg

Calcium (mg)

0mg

Iron (mg)

0.00mg

Potassium (mg)

0mg

Total

0kcal

0kJ

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0.0g

0mg

0mg

0.00g

0IU

0.0mg

0mg

0.00mg

0mg


  • 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