Malai Chicken | मलाई चिकन | Chef Ranveer

Malai Chicken | मलाई चिकन | Chef Ranveer


You know Punjabi’s has given a lot’s of gift To India Punjab is known as “Rice bowl” of India But the biggest gift given by the “Punjabi” to India is Punjab’s national bird “KUKKAD”(CHICKEN) And there is a dish from the same national bird “Cream Chicken” So, Punjabi Cream Chicken is Is world famous in Punjab So, i thought let’s make that world famous dish “Punjabi Cream Chicken” only for you ji…!! And the recipe is amazing and very very simple… Rolling & Action…!!! In 1960, “Late S. Attar Singh Chawla” Visited Haldwani in Nainital And was cooking chicken for himself so at that time he thought let’s add “Milk” in the chicken First Punjabi instinct i guess And aaaa When he added milk in the chicken and reduced and cooked Modified the recipe slightly So, it is believed that it was first invented in Nainital This recipe of “Malai Chicken” or “Cream Chicken” And then after “Cream Chicken” slowly slowly… Came in Ludhiana, Chandigarh and in today’s date Your meal is not Completed without “Cream chicken” If you are in Ludhiana So, basically what started off as a Small kitchen experiment Turned into a legacy So, that’s why i say, there’s nothing “Right” or “Wrong” But people may find cooking chicken in milk strange Will feel bad about it… But today it’s a “Legacy” Keep experimenting it’s good So, put ghee In ghee Add all whole spices In whole spices Add chicken After that Simple… Till now there’s no rocket science And there won’t be any going further There is only one small rocket science to be kept in mind Don’t colour the chicken too much Punjabi cream chicken should look like Malai chicken In some places it is also known as “Malai Chicken” In our Ludhiana Firozpur You will find this dish there a lot It is known as “Malai Chicken” Motive is very simple To dry the moisture of the chicken and don’t roast (Bhun) or brown the chicken Now add milk into it Before adding milk This is optional but i prefer to add this The combination of Coriander and ginger Will give the taste to the chicken The game is all about little coriander GInger And milk There you go Now you understood why it is called as “Malai Chicken” Don’t worry about milk “Curdling”, it will curdle That is not our problem, hmmm… Keep stirring the chicken Don’t let it break and also don’t worry about curdling of milk I’m right here…!!! You know why i like this dish a lot Because There is whole Punjab in this one pot(patila) Ghee(ghiō), milk(dudh) and Chicken(kukkad) Ok This is Pure… See how beautifully this is boiling As soon as milk gets to boil Immediately add Almond paste Turn the flame low Cover with the lid and let it cook… Hmmm… Cook it on a slow flame as long as you can Bringing the milk to a boil After adding almond paste ensures the milk won’t curdle After bringing to a rolling boil with the almond paste Let it cook on a low flame, till the Chicken absorb all the flavour By seeing the dish appears to be rich How people can eat this dish daily In Punjab If you get chicken, milk, ghee and almond together One can enjoy it everyday Secondly, when you will actually consume it you will realise it’s not that heavy But if you are eating one big pot of “Dal” With little vegetables and then you also want to include paneer Then it’s another story But just this And Paratha Heavy? Not at all…!!! As the saying goes in Punjabi what have saints got to do with the taste As long as there is ample of cream (Malai) Saints have got nothing to do with the taste as long as there is ample of cream (Malai) Cook it on low flame Otherwise Malai will stick to the bottom And it’ll turn into Khurchan Then your malai chicken will turn into chicken khurchan And then you will say “Ranveer aapne bataya nahi” “Ranveer had told you” Keep on stirring Keep on Stirring on regular intervals Keep covering on regular intervals Residents of Punjab and Delhi have Have a felling that Chicken is in their blood According to History the fact is that we are not a “Chicken” eating nation The reason of Chicken was domesticate primarily for “Eggs” Britishers taught us the practice of “Fowl” eating Before that our “Poultry” consumptions was limited to Game birds like ‘Partridge’, ‘Quail’ Cooking and eating ‘Chicken’ was not the tradition of India Aaaa!! Traditionally ‘Red Meats’ were consumed by Indians But Chicken is a very very recent tradition If not for the Britishers the rise in Chicken consumption would not have happened We would still be eating ‘Red Meat’ I know… Punjabis and Delhites will be upset But ya we are not a “Fowl” eating nation We were taught how to eat “Fowl” by the Britishers It’s a… You know i call it the roast chicken story If the roast chicken had not arrived in India We wouldn’t have “Tandoori Chicken” There is only one rule for “Black Pepper” It should be freshly ground Freshly ground black pepper Here malai Chicken is ready No cutting of onions, no pealing of garlic and no opening spice box repeatedly was needed for this recipe And it’s ready Beautiful Every time I make this I think The person who invented this dish is a “Genius” Sheer Genius Now that we have sung the praises of “Malai chicken” So we should add Malai in the garnish too Although cream is not really malai, Malai is Malai Cream is cream but still let’s… Drizzle some on top Despite this if you don’t cook this malai chicken every Sunday So, what is the use of me starting a Youtube channel Do try it And do Subscribe Have fun Let’s go…!

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