MALAI CHICKEN

Ingredients:

1. 3 TBSP ghee, 
2. 2 black cardamom, 
3. 1 green cardamom,
4.  1/2 Tbsp cumin seeds,
5. 1/2 kg curry cut chicken,
6.  Salt to taste, 
7. 1tbsp ginger paste, 
8. 1/2 tbsp coriander powder, 
9. 2 1/2 cup milk, 
10. 3 tbsp cashew nut paste, 
11. 1tbsp freshly grounded black paper,
12.  1/2 tbsp kasuri methi.

For tempering:

1 tbsp ghee, dry chili / 1/2 tbsp dry red chili powder

Procedure:

• Heating oil in a pan , then adding cumin seed ,black cardamom and green cardamom. 
• After few time when the aroma of spices comes out adding chicken and then salt to taste.
• Mixed the chicken with salt as wll as with the ghee.
• After 1 min adding ginger paste , mixed it well with chicken , keep it mind that do not use turmaric and most importantly chicken should not become brown
• .Adding coriander powder, after few time when the aroma comes out adding the milk. and stir it well regularly and in slow flame. 
• After few min. when the milk start to boil add the nut paste, mixed it well then cover the lid. 
• Stir it regular interval so that it can not stick to the bottom.

•  Few min. later add the kashuri methi and after that grounded paper.
• Few time after stop the gas when you get proper thickness of the gravy.
• In an another pan heat the gee adding whole dry chili or dry chili powder of 1/2 tbsp few sec. later stop the gas and spread it on the malai chicken . Gurnishing it with green coriender or as per your wish.
• Serve it with paratha/naan or with rice.