Dr Ayesha Fatima

Malai chicken gravy 🤍

Marination:
• 500 g boneless chicken
• 1 tsp salt
• 1 tsp crushed black pepper
• ½ lemon juice
• ¾ cup thick yogurt

Mix everything and marinate for 30 mins.

⸻

Gravy Base:
• 2 tbsp oil
• 1 onion (sliced)
• 7–8 garlic cloves
• 2-inch ginger
• 4–5 coriander stems
• 2 green chillies
• 12–15 soaked cashews
• ½ cup water

Cook till onions soften (don’t brown). Blend into a smooth paste.

⸻

To Cook:
• 2 tbsp oil + 1 tbsp butter
• 1 bay leaf, 4 cloves, 5 cardamoms, ½ cinnamon
• ½ tsp cardamom powder
• 1 tsp kasuri methi (crushed)
• Cream (optional) & coriander

Heat oil and butter, add whole spices.
Add the paste and cook for 5–7 mins.
Add marinated chicken, mix well, cover, and cook for 15–20 mins.
Uncover, thicken the gravy, and finish with pepper, cardamom, kasuri methi, cream & coriander.

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