Malai Chicken Curry

Malai Chicken Curry — Creamy & Delicious Indian Chicken Dish

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Malai Chicken Curry is a rich and creamy chicken curry that comes from North Indian Mughlai cuisine. “Malai” means cream, and this dish lives up to its name with a silky, luscious sauce that’s mild yet full of flavor. It’s perfect for special meals but simple enough for weeknight cooking.

Ingredients

For the Chicken Marinade

  • 500 g boneless chicken pieces (thighs work best)
  • 1 tablespoon lime or lemon juice
  • ½ teaspoon salt
  • ½ teaspoon white pepper

For the Curry Base

  • 2 medium onions
  • 3–4 green chilies (adjust to taste)
  • 2-inch piece of ginger
  • 4–5 garlic cloves
  • 10–12 cashews
  • 3–4 tablespoons butter or ghee

Spices

  • 3–4 green cardamom pods
  • 4–5 whole black peppercorns
  • 2–3 cloves
  • 1 small cinnamon stick
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon garam masala
  • ½ teaspoon white pepper (additional)

Liquid & Finish

  • ½ cup plain yogurt (beaten)
  • 1 cup water (or as needed for gravy)
  • ¾ cup heavy cream
  • 1 teaspoon dried fenugreek leaves (kasoori methi) — optional
  • Salt to taste

Step-by-Step Instructions

1. Marinate the Chicken

  1. In a bowl, combine the chicken pieces with lime juice, salt, and white pepper.
  2. Mix well so the marinade coats the chicken evenly.
  3. Set aside for 15–20 minutes while you prepare the rest.

2. Prepare the Onion-Cashew Paste

  1. Roughly chop the onions.
  2. Put the onions, green chilies, ginger, garlic, and cashews in a blender.
  3. Blend into a smooth paste. Set aside.

3. Cook the Aromatics

  1. Heat the butter or ghee in a heavy pan over medium heat.
  2. Add the whole spices: cardamom, black peppercorns, cloves, and cinnamon.
  3. Sauté for about 1–2 minutes until fragrant.

4. Add the Onion-Cashew Paste

  1. Add the blended paste to the pan.
  2. Cook for 6–8 minutes, stirring often, until the raw smell disappears and the mixture thickens.

5. Add Ground Spices

  1. Sprinkle in the ground cumin, ground coriander, garam masala, and extra white pepper.
  2. Stir well to coat the paste with the spices.

6. Add Chicken & Yogurt

  1. Add the marinated chicken pieces to the pan.
  2. Stir gently to mix the chicken into the spiced base.
  3. Pour in the beaten yogurt and mix well.

7. Build the Gravy

  1. Add about 1 cup of water.
  2. Stir, cover, and let the curry simmer on low heat for 12–15 minutes.
  3. Stir occasionally to prevent sticking.

8. Finish with Cream

  1. Reduce the heat to low.
  2. Pour in the heavy cream and stir gently.
  3. Add the dried fenugreek leaves (optional) for extra aroma.
  4. Let the curry cook for another 5–7 minutes, until rich and creamy.

9. Taste & Adjust

  1. Taste the sauce and add extra salt or pepper if needed.
  2. If the sauce is too thick, add a little hot water.
  3. If it’s too thin, cook uncovered for a few minutes to thicken.
Malai Chicken Curry

Serving Suggestions

Malai Chicken Curry goes perfectly with:

  • Steamed basmati rice
  • Jeera rice (cumin rice)
  • Naan, roti, or paratha
  • A simple salad or cooling yogurt on the side

This creamy curry is mild in spice but rich in flavor — a great choice for both everyday dinners and celebrations.

Tips for Best Results

  • Using chicken thighs keeps the meat tender and juicy.
  • Toasting whole spices lightly brings out more aroma.
  • Be cautious with chilies if you prefer mild heat.
  • Dried fenugreek leaves add a subtle yet distinctive flavor.

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