Malai chicken keema is a simple and convenient dish, perfect for those times when you need to prepare dinner in a hurry. With just a handful of ingredients, you can create a flavorful meal that is sure to satisfy your cravings. Whether you’re short on time or simply looking for a hassle-free recipe, this dish is a great option for a delicious and satisfying dinner.
Table of contents
What goes in Chicken Malai Keema
Minced Chicken or keema
I used skinless chicken quarters with bones, bones will add extra flavor and moisture during the cooking process. Bones prevent the meat from drying out and give a juicier and more succulent chicken. I weigh chicken for the recipe after the skin is removed so if you take about 3 lbs of chicken you will left with 2.2 lbs of chicken without skin and fat.
Spices
Malai chicken is made with simple spices such as salt, black pepper, crushed red chilies, and dry roasted cumin-coriander powder. I like to dry roast my cumin and coriander seeds because dry roasting helps with the aroma and flavors. Add cumin and coriander seeds in a pan without any oil. Start roasting until the color changes slightly, take them off the stove and roughly crush them to make a coarse powder.
Heavy cream
Heavy cream is another essential ingredient that gives this malai chicken keema richness and creaminess. I marinated the chicken with heavy cream, then cooked the chicken, and any remaining marinade was added at the end to prevent burning.
Ginger garlic paste
Use freshly made or frozen ginger-garlic paste, as pre-crushed store-bought ginger and garlic is not advisable. You can also use store-bought desi-style ginger and garlic paste.
Yogurt and Mayonnaise
Creaminess in the chicken comes from heavy cream, yogurt, and mayonnaise. I only used 2 tbsp of mayonnaise and 1/2 cup of yogurt to marinate the chicken.
Bell pepper and onions
I used one medium-sized green bell pepper and a small yellow onion. Bell pepper gives a fresh color and also adds flavor to the sauce. My picky eaters just ate it without complaining which means it was super flavorful and they had no idea they just had a bell pepper.
How to serve malai keema
Garnish the dish generously with green bell peppers and onions for a burst of color and flavor. Serve the Malai Chicken hot, with naan, roti, rice, and lemon wedges on the side for a zesty touch.
How to store malai chicken keema
Allow the chicken to cool to room temperature before transferring it to an airtight container or wrapping it tightly with plastic wrap. Refrigerate the leftover chicken for up to 3-4 days. For longer storage, freeze the leftover chicken in a freezer-safe container or resealable bag for up to 2-3 months.
Malai chicken keema
Ingredients
- 1.2 lbs minced chicken or 500 grams
- 2 tbsp butter
- 2 tbsp oil
- 1 tsp ginger paste
- 1 tsp garlic paste
- 3/4 tsp salt
- 1/2 tsp white or black pepper
- 1 tsp red chili flakes
- 1 tbsp dry roasted cumin coriander powder
- 1/2 cup yogurt
- 1/4 cup heavy cream
Garnish
- Green chilies
- Ginger slices
Instructions
- In a karahi/wok heat oil and butter.
- Add ginger and garlic paste and cook for 1 minute while stirring constantly over high heat. Add in minced chicken and break it down as much as you can with the help of a wooden spoon.
- Once it starts changing color, add salt, white pepper, red chili flakes, and dry roasted cumin coriander. Mix it well and cook for 6-7 minutes over high heat.
- Now add yogurt and cook for 2 more minutes.
- Add heavy cream, mix, and turn off the stove.
- Garnish with sliced ginger and green chilies.
- Enjoy right away.