Malai Chicken Recipe (Creamy White Chicken Curry)

Malai Chicken is North Indian creamy white chicken curry. Marinated boneless chicken is pan-fried and simmered in a creamy onion nut gravy along with spices and herbs. Serve it with Tandoori roti, naan, Basmati rice, yellow rice or saffron rice.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time10

Cook Time40

Total Time50

Servings4

AuthorSwasthi

Ingredients (1 cup = 240ml )

To Marinate

½ kg (1.1 lbs) chicken boneless breasts or thighs cut to 1 to 1½ inch pieces
1½ teaspoon ginger garlic paste
½ teaspoon salt
3 tablespoons Greek yogurt (hung curd)
¾ teaspoon garam masala (no chili powder included)
1 teaspoon coriander powder
½ teaspoon black pepper crushed
½ teaspoon kasuri methi (dried fenugreek leaves)

To Saute & Puree

1 tablespoon oil
2 to 3 green cardamoms
1½ cups (150 grams) onions sliced (avoid red & purple onions)
¾ inch ginger peeled & sliced
2 large garlic cloves peeled & sliced
15 cashew nuts (or blanched soaked almonds or almond flour)
½ cup full fat milk (milk with malai or heavy cream)

To make the gravy

2 to 2½ tablespoon ghee (divided, to temper + fry chicken)
1 to 2 green chili (chopped or deseeded & slit, adjust to heat, leave out for no heat)
1 black cardamom (optional)
2 inch cinnamon (optional)
2 cloves (optional)
2 strands mace (optional)
1½ to 2 cups water (I use 2 cups water)
½ to ¾ teaspoon salt (adjust to taste)
½ to 1 teaspoon Garam Masala (divided, no chili powder included)
½ teaspoon kasuri methi (dried fenugreek leaves)
⅛ to ¼ teaspoon nutmeg grated
½ teaspoon black pepper (optional, adjust to taste)
¼ cup heavy cream (optional)

How to make the recipe

Preparation

Soak cashews in half cup hot water until needed later.
To a mixing bowl add Greek yogurt (hung curd), salt, black pepper, ginger garlic paste, kasuri methi, coriander powder and garam masala.
Mix well and taste test to adjust salt and spice. Add the chicken and marinate. Cover and set aside at least for 30 minutes to overnight in the refrigerator.
Heat oil in a pan. Add cardamoms, sliced onions, ginger and garlic. Saute until transparent for about 4 to 5 mins. Do not brown them.
Cool down and add them to a grinder jar along with cashews and milk/cream (added in 2 batches if needed). Grind to a smooth puree.

How to make Malai Chicken

Pour half of the ghee to a pan & heat it on a low flame. Add all the optional ingredients - chopped green chili, cloves, black cardamom, cinnamon and mace. Be careful, the spices can splutter.
Pour the blended mixture along with water. Bring it to a gentle boil on a medium heat. Cook covered until thick & you see specks of oil/fats on top. This takes about 12 to 13 minutes. Keep stirring every 5 mins.
While the gravy simmers, heat a pan with the rest of the ghee and place the chicken pieces. Fry them until almost cooked, for 3 mins on each side.
It’s okay if the chicken is undercooked, if you want you may brown the chicken.
When the sauce is thick, stir in the garam masala, nutmeg, salt, kasuri methi, black pepper and the pan-fried chicken.
Cover and cook for 2 to 3 mins. Taste test and adjust salt and more black pepper or garam masala. If you want you may add heavy cream.
Garnish with black pepper. Serve Malai chicken with Tandoori roti, Naan, Yellow rice or Saffron rice. If you want you may squeeze some lemon juice before serving.

NUTRITION (estimation only)