Use fresh spinach for this spiced and creamy chicken recipe
Ingredients
For murgh malai tikka
1 kg boneless chicken leg pieces, cut into large cubes
60 gms cashew nut paste
50 gms yoghurt
15 gms ginger-garlic paste, equal portion
3 gms garam masala (link to recipe below)
2 gms green cardamom powder
2 gms white pepper powder
Salt to taste
For the gravy preparation
40 gms ghee
20 ml sunflower oil
1 gm bay leaves
4 pieces of green cardamom
3 to 4 cloves
200 gms onions, chopped
15 gms ginger- garlic paste, equal portion
20 gms green chilli, chopped
200 gms tomatoes, chopped
15 gms coriander powder
10 gms cumin powder
2 gms garam masala powder (link to recipe below)
20 gms kasuri methi powder or dried fenugreek leaves
2 gms turmeric powder
Salt to taste
2 gms white pepper powder
50 gms fresh spinach purée
20 gm fresh cream
1. Marinate the murgh malai or fresh cream tikka: In a bowl add chicken leg, cashew nut paste, yoghurt, ginger-garlic paste, garam masala, green cardamom powder, white pepper powder and mix well. Cover the bowl and marinate for 30 minutes. You can also marinate it for longer by keeping it in a refrigerator.
Note: If you are marinating chicken at room temperature for 30 minutes, make sure the room temperature is not more than 20 degree celsius. You don’t want the chicken to go bad. Else it is best to keep the marinated chicken in a refrigerator.
2. Next, in a tandoor (clay oven) or oven, cook the chicken malai tikka. Keep aside to rest at room temperature.
3. Separately, in a pan heat ghee and oil and add first the ginger-garlic paste, whole spices and onions. Continue to cook on a medium fire till lightly golden brown.
4. Add tomatoes and cook for 5 to 10 minutes until the tomatoes are cooked. Add all the spice powders, except kasuri methi with a dash of water and mix well. Cook the spices well for about 1 minute.
5. Add spinach purée, salt and pepper. Then add 30 millilitre water, stir well and cook further for 5 minutes.
6. Add fresh cream and mix well. Serve hot with tandoori roti, or Indian flatbreads made in a clay oven or naan with some freshly cut sliced onions by the side. You can also serve it steamed white rice.
Head Chef at Yellow Chilli, Dubai
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