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.
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!
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.
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.
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.
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.
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.
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.
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.
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.
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!
Side Dish: Crisp parathas or soft Bengali luchis
Accompaniment: Fresh green salad or cucumber raita