The Shahi Malai Chicken Platter just got better with the indulgent richness of Olper’s Dairy Cream. A platter that’s as royal as it is irresistible! #OlpersDairyCream #GoodnessBarhao #FoodFusion #chicken #platter #recipe #happycookingtoyou
Ingredients:
Prepare Malai Chicken:
-Dahi (Yogurt) 1 cup
-Olper’s cream ¾ Cup
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Sabut dhania (Coriander seeds) crushed 1 tbs
-Kali mirch powder (Black pepper powder) 1 tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Zeera powder (Cumin powder) 1 tbs
-Safed mirch powder (White pepper powder) ½ tsp
-Garam masala powder ½ tsp
-Chicken quarters tikka pieces 750g
-Cooking oil 1-2 tbs
-Cooking oil 3-4 tbs
-Darchini (Cinnamon stick) 1
-Hari Elaichi (Green Cardamom) 3-4
-Pyaz (Onion) Sliced 2 medium
-Hari mirch (Green chillies) 6-7
-Kaju (Cashew Nuts) 12-15
-Badam (Almond) soaked & peeled 12 -15
-Water 3-4 tbs
-Cooking oil 2 tbs
-Koyla (Charcoal)
-Cooking Oil
Prepare Special Butter Rice:
-Cooking oil 1 tbs
-Makhan (Butter) 1-2 tbs
-Lehsan (Garlic) finely chopped ½ tbs
-Zeera (Cumin seeds) ½ tsp
-Badam (Almonds) halved 8-10
-Sella chawal (Sella Rice) Soaked & boiled 2 Cups
-Kali mirch (Black pepper) crushed 1 tsp
-Chicken powder 1 tsp
-Zafran (Saffron) Few strands (soaked in 1 tbs water)
-Hara dhania (Fresh coriander) Handful 1 tbs
Assembling:
Hara dhania (fresh coriander) chopped
Salad
Herbed spicy wedges
Direction:
Prepare Malai Chicken:
-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
Prepare Special Butter Rice:
-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.
Assembling:
-In serving platter add prepared rice, prepared chicken, garnish with fresh coriander, herbed spicy wedges & serve with salad.
