Malai Chicken isn’t just a recipe—it’s a piece of history straight from the lavish Mughal kitchens of North India. Think tender chicken bathed in a creamy, dreamy sauce made of yogurt, cream, and spices. It’s rich. It’s flavorful. It’s comforting. And let’s be honest—it’s the kind of dish that makes you want second helpings… maybe even thirds. Pair it with naan, roti, or rice, and you’ve got yourself a feast.

Quick Recipe Snapshot

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Marinate Time: At least 30 minutes (but overnight? Even better!)
• Serves: 4 hungry people
• Difficulty: Medium—don’t worry, it’s beginner-friendly with a little patience.

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What You’ll Need

For Marinating the Chicken

• 1 lb boneless chicken thighs, cut into 2-inch pieces
• 1 tbsp lime juice
• 1 tsp salt
• ½ tsp white pepper powder

For the Curry

• Base Ingredients:
• 1½ tbsp oil
• 1½ cups sliced onions
• 1 green chili, diced
• A 1-inch piece of ginger, chopped
• 4 garlic cloves, chopped
• 12 cashews (or almonds if you’re out of cashews)
• Spices & Other Goodies:
• 1 tbsp ghee or butter
• 3 tbsp plain yogurt (whisked)
• ½ cup water
• ¼ cup cream
• ¾ tsp garam masala
• 1 tbsp dried fenugreek leaves (aka kasoori methi)

The Aromatics

• 4 green cardamom pods
• 12 black peppercorns
• 5 cloves
• 1 tsp cumin seeds

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How to Make It

Step 1: Marinate Like a Pro

• Toss the chicken in lime juice, salt, and white pepper.
• Let it sit for at least 30 minutes (but if you can, marinate overnight—it’s worth the wait).
• Pro Tip: Longer marination = deeper flavors.

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Step 2: Make the Creamy Magic (Onion-Cashew Paste)

• Sauté sliced onions in oil until tender (3 minutes).
• Add chili, ginger, garlic, and cashews. Cook for 2 more minutes.
• Cool it slightly, then blend with ¼ cup water until smooth.
• Shortcut? No blender? Finely chop everything and smash it into a paste while cooking.

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Step 3: Build That Flavorful Base

• Heat ghee in the same pan. Toss in the whole spices (cardamom, peppercorns, cloves, cumin seeds).
• Sizzle for 30 seconds. Your kitchen should smell amazing.
• Mix in the onion-cashew paste and cook for 5 minutes. Stir often so it doesn’t stick!

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Step 4: It’s Chicken Time!

• Add the marinated chicken to the pan.
• Cook on high heat until the chicken turns white (about 4–5 minutes).
• Stir in cumin powder, coriander powder, white pepper, and a pinch of salt.

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Step 5: Finish with Yogurt and Simmer

• Lower the heat. Slowly stir in the whisked yogurt.
• Simmer on low until the oil separates (it’ll take about 3 minutes).
• Add water, cover, and cook for about 12 minutes. The chicken should be tender and juicy.
• Important: Don’t rush the yogurt—high heat can make it curdle.

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Step 6: The Creamy Finale

• Stir in cream, garam masala, and crushed kasoori methi.
• Simmer for another 2–3 minutes. Done!

Pro Tip: Crush the kasoori methi between your palms before adding—it boosts the flavor.

Customize It

• No nuts? Skip the cashews or use cream cheese for thickness.
• Want it mild? Drop the green chili.
• Feeling fancy? Add a sprinkle of saffron for a royal touch.

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Serving Ideas

This creamy delight deserves something good on the side:

• Soft, buttery naan
• Steamed basmati rice
• A cooling cucumber raita

Leftovers? No Problem!

• Store in the fridge for up to 3 days in an airtight container.
• Reheat gently on the stove. Add a splash of water if it feels too thick.
• Want to freeze? Skip the cream and add it fresh when reheating. The curry (without the cream) will last up to a month in the freezer.

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Malai Chicken is like a hug in a bowl—rich, creamy, and full of history. Whether it’s date night at home or a weekend family feast, this dish is guaranteed to steal the show. Give it a try—you won’t regret it!

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