SEC-S10W6: My favorite meat recipe-''Spicy malai cilantro chicken"

Greetings,
everyone of @steem4bangladesh Community
As I promised yesterday that I would participate in this challenge;
So here I am today to honor my commitment.

Here I am to participate in the last challenge announced in the community Post Link

Before I proceed, I would love to invite @franyeligonzalez, @sailawana, and @sampabiswas to participate in this challenge.

Being initiating as a food blogger, I began my journey with various food recipes, and whenever I get the opportunity and glimpse that;
anything food-connected challenge or contest announced, I try to participate.

Nowadays, reason of lack of time, I might not be attending everywhere;
but I only love to participate, which is within my scope of knowledge.

Stowing the identical insanity, I am also going to share a meat recipe;
devised by me via some cuisine knowledge

''Spicy malai cilantro chicken"

.The name was also given by me.

Join me, to witness how I prepared ''Spicy malai cilantro chicken":-

"Spicy malai cilantro chicken"(Chicken made with cilantro, butter and roasted various spices)

Sl.No.	Ingredients	Quantity
1.	Chicken(preffred thigh pieces with some fat)	1.5kg.
2.	Amul Fresh cream	5 tbsp.
3.	Onions	4-5 medium sizes(chopped roughly).
4.	Garlic	15-20 cloves(adjust according to the size).
5.	Ginger	2-1/2 inch(chopped roughly).
6.	Green chilies	3-4nos.(or as per your choice).
7.	Cilantro leaves	1bunch (I do not discarded tender stems).
8.	Kashmiri red chili powder	3 tbsp.
9.	Yogurt	150gm.
10.	Turmeric powder	2tsp.
11.	Salt	According to taste.
12.	Mustard Oil	2-1/2 tbsp.
13.	Clarified butter(Ghee)	1-1/2 tbsp.
14.	Dry fenugreek leaves	2 tsp( dry roasted and crushed).
15.	Mustard paste	2 tsp(or can use readymade powder).
16.	Rose water	1/2 tsp.
17.	Kewra water	1/4 tsp.

Sl.No.	Whole spices	Quantity
1.	Cumin seeds	2 tsp.
2.	Coriander seeds	2 tsp.
3.	Black pepper corns	10-12nos.(whole).
4.	Bay leaves	3nos.(whole).
5.	Fennel seeds	1 tsp(whole).
6.	Cinnamon stick	1-1/2inch stick.
7.	Cloves	4-5nos.(whole).
8.	Black Cardamom	1no. (whole).
9.	Green cardamom	4-5pods(whole).
10.	Mace- 1 blade.

Preparation Method:-

_{paste of onion, garlic, ginger, green chilies, cilantro leaves mixture}

Step1:-

If you want to prepare this chicken recipe;
then bought chicken one day before because the marination is significant.

_(Chicken)

Before one day night,
make a paste with onion, garlic, ginger, green chilies, and cilantro leaves in a grinder jar.

_{Marination process}

Step 2:-

After cleaning chicken pieces very well, discard water. It would be better to release the additional water with the kitchen towel.

Next, add the paste in the chicken and Yogurt(remember to beat well before addition), Kashmiri red chili powder, Turmeric powder, and salt.

Combine all ingredients with chicken with a clean hand( you can use kitchen gloves to avoid the spice of chili);
Cover the vessel and keep marinated chicken in the refrigerator overnight.

_{blended spices}

Step 3:-

Next day, take out the marinated chicken from the refrigerator;
and let the chicken come to room temperature.
In between, place a frying pan on medium flame and dry roast all whole spices (bay leaves, cinnamon stick, cloves, black cardamom, and green cardamoms, cumin seeds, coriander seeds, fennel seeds, and mace) until fragrant.

Then, turn off the flame, and once the roasted spices reach from sizzling to warm, create a fine powder with them with the help of a grinder. Do not open the lid of the grinder jar;
and keep it aside.

_{lightly fried chicken}

Step 4-

Once the marinated chicken arrives at room temperature.

Place a heavy bottom pan(it could be a wok or any other vessel) on medium flame.
Now, add mustard oil; Once the oil becomes smoky hot, add marinated chicken pieces and fry them till light brown. Once done, take them out into another bowl and set aside.

Step 5-

In the same pan add clarified butter(ghee). Now, add the remaining spices left inside the marinated chicken bowl;
and cook until the uncooked aroma goes away.

_{(Added roasted spices)}

Step 6-

Next, return lightly fried chicken pieces back to the vessel. Add mustard paste, dry roasted spices, and incorporate all condiments nicely with chicken.

Step 7-

Once gravy begins discharges oil aside from the vessel;
add 1 cup of water(lower the flame) and cook until the gravy would be congealed. Check the salt at this stage if demanded, then add at this point of cooking.

Once you get the gravy congealed;
then add dry fenugreek leaves, rose water, and kewra water, and combine everything nicely with chicken.

Cover the pan and turn off the flame. Keep the chicken in the same position for 5 minutes.

Step 9-

After five minutes, remove the lid of the vessel;
add three tbsp fresh cream and mix pleasingly with chicken.
Then again, cover the vessel with a lid for another five minutes.

_{(Spicy malai cilantro chicken ready to serve)}

Step 10-

Now transfer chicken to a serving bowl and garnish with remaining fresh cream.
Now it's ready to serve with nun, paratha, or roti.

_{And lastly, you need to give a brief discussion about why you like this recipe.}

Have you ever invented anything? If not, then you do not comprehend the feelings;
but if yes, then it brings unarticulated delight.

Simultaneously, when I taste the chicken;
I was elated because my research of chicken recipes brought smiles to my brother's and nephew's faces;
and that was my reward.
Though I served them spicy malai cilantro chicken;
with flatbread (Roti).

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SEC-S10W6: My favorite meat recipe-''Spicy malai cilantro chicken"

Preparation Method:-