Bengali cuisine
Curry
Malaikari
Intermediate
For 4 people

Creamy Chicken Malaikari with Sunrise Spices


Chicken Malaikari is an indulgent Bengali curry where succulent chicken cubes simmer in a luscious gravy made with pastes of poppy seeds, cashews, charmagaz and raisins. Flavoured with aromatic spices, this dish gets its signature creaminess from coconut milk. Time-consuming but not difficult, the recipe is ideal for special occasions.

Ingredients

  • Chicken (boneless, cut into cubes)

    1 kg
  • Onions (boiled until soft and blended into a paste)

    4 medium
  • Sunrise Posta seeds (white poppy seeds, soaked and ground into a thick paste)

    1 tbsp
  • Cashew nuts (soaked and ground into a paste)

    10-15
  • Charmagaz seeds (soaked and ground into a paste)

    1 tbsp
  • Raisins (soaked until plump and ground into a paste)

    1/4 cup
  • Mustard oil

    4-5 tbsp
  • Cinnamon (2-inch stick)

    1
  • Green cardamom

    4-5
  • Cloves

    3-4
  • Bay leaves

    2
  • Green chilli paste

    1 tsp
  • Ginger-garlic paste

    2 tsp
  • Sunrise Kashmiri Mirch Powder

    1 tsp
  • Salt

    To taste
  • Sugar

    A pinch
  • Water

    As needed
  • Sunrise Kali Mirch Powder

    1/2 tsp
  • Sunrise Chicken Curry Masala

    1 tsp
  • Coconut milk

    1 cup
  • Sunrise Shahi Garam Masala

    1/2 tsp

Sunrise tip: Refrigerate any leftover pastes in an airtight container. They stay fresh for 3-4 days and are great shortcuts the next time you make Malaikari!

 

Steps

Step 1: Prepare the pastes

Time: 10 minutes

Boil the onions until soft, then blend them into a smooth paste and set aside.

Soak the Sunrise Posta seeds, cashews, and charmagaz seeds separately. Grind each into a thick paste and set aside in individual bowls.

Soak the raisins until slightly plump, then grind them too.

 

Step 2: Temper whole spices

Time: 5 minutes

Heat mustard oil in a large pan. Once hot, add the cinnamon, green cardamom, cloves, and bay leaves. Sauté on medium heat until the spices turn fragrant. Take care not to burn them.

 

Step 3: Sauté onion paste

Time: 8 minutes

Add the boiled onion paste and some salt to the tempered spices. Sauté well on medium heat until the paste turns a few shades darker and starts releasing oil on the sides.

 

Step 4: Add chilli and ginger-garlic pastes

Time: 5 minutes

Now add the green chilli paste, ginger-garlic paste, and some more salt. Continue sautéing until the raw smell disappears and the mixture turns fragrant.

 

Step 5: Add spices and chicken

Time: 10 minutes

Sprinkle in the Sunrise Kashmiri Mirch Powder. Mix well. Then add the chicken cubes. Stir thoroughly to coat the chicken with the gravy base. Sauté on high heat for 2-3 minutes until the chicken changes colour.

 

Step 6: Add remaining pastes

Time: 5 minutes

Lower the heat to medium. Add the cashew paste, Sunrise Posta paste, and charmagaz paste. Mix well, ensuring no lumps remain. Sauté for 2-3 minutes more.

 

Step 7: Add water and seasonings

Time: 20 minutes

Pour in some water and mix well. Add a pinch of sugar and salt to taste. Cover and cook on low heat until the chicken is almost done, stirring occasionally. If the gravy looks too thick, add a splash of water.

 

Step 8: Add raisin paste and finish cooking

Time: 10 minutes

Open the lid and add the raisin paste, Sunrise Kali Mirch Powder, and Sunrise Chicken Curry Masala. Pour in the coconut milk. Mix well. Simmer uncovered for 4-5 minutes until the gravy reaches your desired consistency.

 

Step 9: Garnish and serve

Time: 7 minutes

Sprinkle the Sunrise Shahi Garam Masala on top. Give the Malaikari a final stir. Turn off he heat and cover with a lid. Let it stand for about 5 minutes to let all the flavours deepen. Serve piping hot with fresh, steaming rice. Enjoy!

 

Goes Best With

  • Side Dish: Crisp parathas or soft Bengali luchis

  • Accompaniment: Fresh green salad or cucumber raita