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    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