Shahi Malai Chicken Platter Recipe By Food Fusion

cream

🥗Healthier: coconut milk

💰Cheaper: evaporated milk

Coconut milk adds creaminess with fewer calories.

cashew nuts

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide similar texture and flavor.

In a bowl, add yogurt, olpers cream, ginger garlic paste, coriander, black pepper powder, pink salt, cumin powder, white pepper powder, garam masala powder, whisk well.

Make gashes on chicken pieces & add in marinade, rub well, cover & marinate for 1-2 hours.

In a grill pan, add cooking oil, heat it, add marinated chicken (reserve marinade for later use).

Grill chicken on medium flame for 3-4 minutes each sides then cover & cook on low flame for 5-6 minutes & set aside.

In a wok, add cooking oil, heat it, add cinnamon stick, green cardamom, mix well, fry for a minute.

Add onion, mix well, sauté on medium flame 2-3 minutes or until translucent.

Add green chillies, cashews, almonds, mix well, saute on medium flames for 4-5 minutes, take out on a plate & let it cool completely.

In a grinder, add sautéed onion mixture, water, grind well until smooth paste forms, set aside.

In the same wok, add cooking oil, heat it, add grinded onion mixture, mix well, cook on medium flame for 2-3 minutes.

Add reserved marinade, mix well, cook on medium flame for 3-4 minutes.

Add grilled chicken, pour gravy over grilled chicken pieces, cover & cook on low flame for 4-5 minutes.

Remove cover, give coal smoke for 1-2 minutes.

Add fresh coriander.

In a wok, add cooking oil, butter, let it melts & heat it.

Add garlic, cumin seeds, mix well, fry until fragrant, add almond, mix well.

Add boiled rice, mix well, add black pepper crushed, chicken powder, saffron water, fresh coriander, mix well, toss on high flame for 2 minutes.

In serving platter add prepared rice, prepared chicken, garnish with fresh coriander, herbed spicy wedges & serve with salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens