Meat or Chicken in Cream (Malai Gosht)
This luxurious Parsi-style curry features tender boneless mutton or chicken simmered in an incredibly rich sauce of fresh heavy cream and caramelized onions. The dish is slow-cooked using a traditional method until the ghee separates, infusing the meat with a velvety texture and the warming aroma of garam masala. A decadent main course that pairs perfectly with naan or fragrant rice.
Ingredients
- 1 pound Boneless mutton or chicken breast (Originally '1 ratal' (approx 1 lb). Use tender meat cut into small pieces.)
- 1/2 cup Ghee (Originally '1 pasher' (approx 1/4 lb or 4 oz). Used for frying onions and cooking meat.)
- 2 medium Onions (Originally '1 pasher' (approx 1/4 lb). Finely sliced.)
- 3 cups Heavy cream (Originally '1.5 sher' (approx 1.5 lbs). Use fresh, thick cream.)
- 1 1/2 teaspoons Garam masala (Originally '0.5 tola' (approx 6 grams).)
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe but implied for savory cooking).)
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Instructions
- 1Clean the mutton or chicken thoroughly. Cut into small, bite-sized pieces. Wash twice in cold water and drain well.
- 2In a pan, lightly sauté the meat in a tablespoon of the ghee until opaque and partially cooked. If using chicken with bones, remove the meat from the bones at this stage to ensure you have only boneless meat for the final dish.
- 3Peel the onions and slice them very finely (like vermicelli). In a heavy-bottomed pot or tinned vessel, heat the remaining ghee. Fry the onions until they turn a rich red/golden brown color.
- 4Add the pre-cooked meat to the fried onions. Pour in the fresh heavy cream and mix gently with a spoon. Sprinkle the garam masala over the top. Cover the pot tightly.
- 5Cook on very low heat (simulating the traditional method of placing coals on the lid). Simmer gently for about 15-20 minutes until the ghee separates and floats to the surface. Remove from heat and serve.
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