Malai Chicken Karahi - Creamy Stir-fried Chicken Curry
Delicious, quick and easy chicken karahi with a twist - we add a dollop of double cream at the end for a luxurious, dreamy curry!
- Prep time
- --
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3/4 cup oil
- 2 tbsp garlic (minced)
- 1 tbsp ginger (minced)
- 2.5 lb boneless chicken chunks (preferably thigh)
- 3.5 lb medium tomatoes (chopped)
- 3/4 cup double cream
- 3 tsp salt (or to taste)
- 2.5 tsp red chilli powder (or to taste)
- 3 tsp cumin powder
- 3 tsp coriander powder
- 0.5 tsp turmeric
- 5 pods green cardamom
- Coriander for garnish
- green chilli (for garnish)
Instructions
- 1
Heat up oil in a pan. Add the minced garlic and ginger and sauté for 1-2 minutes on high, till they are golden.
- 2
Add the chicken pieces and cardamom pods. Continue to sauté this on high heat till the chicken is no longer pink and is lightly browning, about 5 minutes.
- 3
Add the chopped tomatoes and all the spices. Continue to stir on high heat. The tomatoes will release a lot of their moisture, but you must continue to stir..
- 4
Continue to sauté till all the moisture has dried out and the tomatoes cling to the chunks of chicken, as shown below.
- 5
At this point, add the double cream. Once again, sauté this till it dries down till how it looked like in step 4.
- 6
Garnish with coriander, green chilli, long strips of ginger and a drizzle of cream.