Creamy Chicken Curry Malai-Style
Photography Josh Griggs.
While not a particularly hot curry the flavours here are deliciously complex and smooth.
Serves: 4-6
INGREDIENTS
800 grams boneless skin-off chicken thighs, cut into thirds
¼ cup Greek natural yoghurt
1 tablespoon lime juice
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon sea salt
½ teaspoon ground white pepper
CURRY
2 tablespoons neutral cooking oil
1 large onion, chopped
1 teaspoon sea salt
2 green chillies, chopped
1 thumb ginger, chopped
4 cloves garlic, chopped
¼ cup unroasted cashews
SPICES
4 cardamom pods
½ teaspoon peppercorns
5 cloves
1 teaspoon cumin seeds
1 teaspoon fenugreek seeds
1 teaspoon garam masala
1 teaspoon ground cumin
¼ teaspoon white pepper
TO COOK
1 tablespoon oil
1 tablespoon butter
¼ cup Greek natural yoghurt, whisked
¼ cup water ½ cup cream
TO SERVE
fresh coriander
basmati rice
paratha or roti
METHOD
Mix the chicken pieces with the yoghurt, lime juice, spices, salt and white pepper then cover and set aside for an hour and up to overnight.
CURRY: Put the oil in a large pan on medium-high heat and add the onion and salt. Fry on gentle/medium heat for 8 minutes until the onions are translucent. Add the green chilli, ginger, garlic, and cashews. Mix and fry for another 3 minutes, then transfer to a blender and whiz to combine. Add ¼ cup of water, and blend to a smooth paste then set aside.
SPICES: Put the whole spices in a dry frying pan and cook over medium heat for a few minutes until fragrant. Cool, then put in a spice grinder and whizz, or grind in a mortar and pestle.
TO COOK: Melt the oil and butter together and add the onion cashew paste. Cook on a medium heat for 5 minutes then add the marinated chicken pieces, the freshly ground spices, garam masala, cumin and the white pepper. Mix and cook on a medium heat for 10 minutes. Reduce the heat to low, then add the yoghurt. Cook on a low heat for around 5 minutes while stirring continuously until it separates. Add the water and cream and cook on low heat for 10-12 minutes till the chicken is tender.
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