I am trying to prepare a rich, creamy malai chicken curry but it's turning out to be a disaster as the marinade curdles when I put in into the pan.
Here are the steps: I marinated the bite-sized cut chicken breast pieces with 1/2 cup yoghurt, 1/2 cup fresh cream along with salt and ginger-garlic paste. The marination time is about 24 hours inside the refrigerator.
When I am ready to cook, I take out the marinated chicken from the refrigerator and add it to heated oil in a pan and simmer for 10 minutes with the lid on. When I lift the lid after 10 minutes, its an unappetizing sight of curdled cream and whey floating on top instead of a creamy texture.
Where am I going wrong?
Thanks in advance,