Imported from Instagram

Malai Chicken

Name: Malai Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 765 min
Yield: 6 servings
Cuisine: South Asian
Ingredients: 6 Chicken legs and thighs (Make deep, narrow cuts—about 8 on the top and 10 on the bottom of each piece.); 1 tbsp Ginger and garlic paste (Use a smooth puree so ginger and garlic fibers do not remain visible after baking.); 2 tbsp Lemon juice; 0.5 cup Yogurt; 0.5 cup Heavy cream (The transcript specifies heavy cream.); 1 tsp White pepper; 1 tsp Garam masala; 1.5 tsp Salt (Or to taste.); 1 tsp Cumin powder; 1 tsp Coriander powder; 3 tbsp Cooking oil (Add after marinating, not to the marinade. The transcript describes adding a little oil before baking.); Potatoes (The transcript says potatoes are baked alongside the chicken; no quantity is provided.); Black pepper (For the potatoes; amount not specified.)

Recipe by Amina Abrar @handymama_of3 · Instagram

Imported by Shireen Irfan on SeeMeCook

Tender chicken legs and thighs marinated overnight in cream, yogurt, ginger-garlic puree, lemon juice, and warm spices, then baked at high heat until buttery soft. The recipe also includes oven-baked potatoes as an accompaniment.

6 servings765 minSouth Asian

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Ingredients

6 Chicken legs and thighs (Make deep, narrow cuts—about 8 on the top and 10 on the bottom of each piece.)
1 tbsp Ginger and garlic paste (Use a smooth puree so ginger and garlic fibers do not remain visible after baking.)
2 tbsp Lemon juice
0.5 cup Yogurt
0.5 cup Heavy cream (The transcript specifies heavy cream.)
1 tsp White pepper
1 tsp Garam masala
1.5 tsp Salt (Or to taste.)
1 tsp Cumin powder
1 tsp Coriander powder
3 tbsp Cooking oil (Add after marinating, not to the marinade. The transcript describes adding a little oil before baking.)
Potatoes (The transcript says potatoes are baked alongside the chicken; no quantity is provided.)
Black pepper (For the potatoes; amount not specified.)

Steps

1
Using a sharp knife, make deep, narrow cuts in the chicken legs and thighs—about eight cuts on top and ten on the bottom of each piece. These cuts allow the marinade to penetrate toward the bone.
2
Add the heavy cream, yogurt, smooth ginger-and-garlic puree, and lemon juice to the chicken.
3
Add the white pepper, garam masala, salt, cumin powder, and coriander powder.
4
Massage the chicken thoroughly so the marinade coats every nook and cranny.
5
Cover the chicken and marinate it in the refrigerator overnight.
6
The next day, remove the chicken from the refrigerator. The cream and yogurt should appear absorbed into the chicken.
7
Drizzle the cooking oil over the marinated chicken. Do not add the oil to the marinade before marinating, because the oil can prevent the marinade from reaching the bone.
8
Preheat the oven to 450°F (232°C). The source explains that the high heat is intended to prevent the chicken from steaming and producing excess water in the pan.
9
Arrange the chicken in an oven-safe pan and bake at 450°F (232°C) for about 30 minutes, or until cooked through and tender.
10
Meanwhile, prepare the potatoes for baking by adding salt, black pepper, and a drizzle of oil, then mix to coat.
11
Place the seasoned potatoes in the oven to bake alongside the chicken. The source does not specify the potato quantity, pan arrangement, or separate baking time.
12
Serve the baked malai chicken with the potatoes. The source describes the finished chicken as buttery soft.

Notes

The source does not specify the exact chicken weight, potato quantity, potato baking time, or a measured amount of salt, pepper, and oil for the potatoes. The transcript says the chicken is baked the next day after an overnight marinade.