Milk Chicken

Name: Milk Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5
Cuisine: Indian
Ingredients: 800 g Chicken (curry cut pieces); 4 tbsp Ghee; 2 Bay Leaves; 4 Green Cardamom; 2 Black Cardamom; 1 tbsp Cumin Seed; 4 Green Chilli (medium hot) (chopped); 1 cup Onion (ground); 1.25 tbsp Ginger Garlic Paste; 1 tbsp Coriander Powder; 1 tbsp Salt; 3.5 cup Milk (full cream); 1 pinch Saffron (optional); 20 Almond; 1.25 tbsp Black Pepper Powder; 1 tbsp Dry Fenugreek Leaves (Kasuri Methi); 3 tbsp Cream; 1 tsp Garam Masala; 1 tbsp Ghee; 1 tsp Cumin Seeds; 1 tsp Kashmiri Chilli Powder

by Leena Kohli (@leenakohli)

4.7

From 3 ratings

Prep Time

10min

Cook Time

30min

Total Time

40min

Indian Lunch Dinner Meat

Milk Chicken is a mildly spiced flavorful dish. This classic dish features succulent chicken cooked in a creamy sauce of milk, cashews or almonds and an aromatic blend of fragrant spices that's not too hot but still bold and complex. With its inviting aroma and irresistible taste, this recipe perfectly...

Ingredients

5 Servings

800g
Chicken (curry cut pieces)
4tbsp
Ghee
2
Bay Leaves
4
Green Cardamom
2
Black Cardamom
1tbsp
Cumin Seed
4
Green Chilli (medium hot) (chopped)
1cup
Onion (ground)
1 1/4tbsp
Ginger Garlic Paste
1tbsp
Coriander Powder
1tbsp
Salt
3 1/2cup
Milk (full cream)
1pinch
Saffron (optional)
20
Almond
1 1/4tbsp
Black Pepper Powder
1tbsp
Dry Fenugreek Leaves (Kasuri Methi)
3tbsp
Cream
1tsp
Garam Masala

For Tempering

1tbsp
Ghee
1tsp
Cumin Seeds
1tsp
Kashmiri Chilli Powder

How to make Milk Chicken

Wash the chicken pieces thoroughly and pat them dry.
Soak the almonds in hot water for 30 minutes, then peel off the skin, make a paste using a blender, and set the almond paste aside.
Heat ghee in a heavy-bottomed deep pan or wok on medium to high heat.
Add bay leaves, cumin, cardamoms and green chillies and saute for a minute.
Add ground onions and saute until translucent and pinkish.
Add the chicken and salt, and mix well to coat them with the masala or gravy (2-3 minutes).
Add ginger, garlic, and coriander powder, mix to combine and cook for 4-5 minutes on high heat until the chicken lightens in colour and oil starts to leave the sides of the wok.
Add milk, saffron, and almonds paste, stir, and boil.
Reduce the heat to simmer and cover the wok. Cook for 20-25 minutes or until the chicken is tender. Keep stirring occasionally to prevent almonds from sticking to the bottom of the pan.
To check if the chicken is tender, it should come apart quickly from the bone when poked with a fork.
Once the chicken is tender, add dry fenugreek leaves, black pepper, cream, and garam masala, and stir for 2-3 minutes.
Check seasonings (salt and chilli powder), and adjust them to your taste. (if there is excess milk, one can cook until you get the desired consistency).

For Tempering

Before serving, heat the ghee in a tiny frying pan, add cumin seeds, kashmiri red chilli powder, and then add it to the curry.
Serve hot with roti, naan or rice.

Tips & Tricks

Use bone-in chicken pieces instead of boneless chicken, which adds flavour.
I have used ghee in this recipe as it adds rich and authentic flavour. You can use any cooking oil.
Adjust the amount of milk to your desired gravy consistency. If you want a thicker gravy, reduce the amount of milk, or let the milk cook for longer to reduce it. If you prefer a thinner gravy, add more milk.
Feel free to adjust the spices to your liking. Add more or less pepper to get the desired taste.
When tempering, ensure the ghee is hot before adding the kashmiri red chilli powder.
You can use cashew paste instead of almond paste.
Cooking time and serves may vary depending on the size of the chicken pieces.