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Malai Chicken

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Malai Chicken is a velvety, flavorful dish inspired by the luxurious Mughal cuisine of India. This creamy chicken curry features tender chicken, yogurt, cashews, and aromatic spices. Perfect with naan, roti, or rice, it’s a comforting meal ideal for family dinners or special occasions.

Ingredients

Scale

For the Marinade

  • 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 yellow onion, sliced thin
  • 1 green chili, diced (adjust for heat)
  • 1-inch ginger, chopped
  • 4 garlic cloves, chopped
  • 12 cashews (or blanched almonds if needed)

Spices:

  • 4 green cardamom pods
  • 12 black peppercorns
  • 5 cloves
  • 1 tsp cumin seeds
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp white pepper powder (adjust to taste)
  • ¼ tsp salt (or to taste)

Creamy Components:

  • 1 tbsp ghee or butter
  • 3 tbsp plain yogurt, whisked
  • ½ cup water (adjust for consistency)
  • ¼ cup heavy cream
  • ¾ tsp garam masala
  • 1 tbsp dried fenugreek leaves (kasoori methi), crushed

Instructions

1. Marinate the Chicken

  1. In a bowl, mix lime juice, salt, and white pepper. Toss chicken pieces until coated.
  2. Cover and refrigerate for at least 30 minutes (overnight for deeper flavor).
    Pro Tip: The longer it marinates, the more the flavors soak in.

2. Make Onion-Cashew Paste

  1. Heat oil in a large pan over medium heat. Sauté sliced onions until translucent (about 3 minutes).
  2. Add green chili, ginger, garlic, and cashews. Cook for another 2 minutes, stirring often.
  3. Remove from heat and cool slightly. Blend with ¼ cup water into a smooth paste.
    Visual Cue: Creamy and lump-free paste is key.

3. Sauté Whole Spices

  1. In the same pan, heat ghee or butter over medium.
  2. Add cardamom, peppercorns, cloves, and cumin seeds. Sauté until fragrant (30 seconds).

4. Cook the Curry Base

  1. Stir in the onion-cashew paste. Cook for 5–7 minutes, stirring constantly to avoid sticking.
    Pro Tip: The paste should thicken slightly and darken in color.

5. Add Chicken and Ground Spices

  1. Add the marinated chicken. Cook on high for 4–5 minutes, stirring occasionally, until the chicken turns white.
  2. Sprinkle cumin powder, coriander powder, white pepper, and salt. Mix well.
  3. Lower the heat and cook for an additional 3–4 minutes.

6. Stir in Yogurt and Simmer

  1. Reduce heat to low. Gradually stir in the whisked yogurt to prevent curdling.
  2. Cook for 2–3 minutes until the oil begins to separate.
  3. Add ½ cup water, stir, and cover. Simmer on low for 10–12 minutes.

Mistake to Avoid: Adding yogurt on high heat can curdle it. Always lower the heat first.

7. Finish with Creamy Touches

  1. Stir in heavy cream, garam masala, and crushed kasoori methi.
  2. Let it simmer uncovered for 2–3 minutes until everything melds together.

Pro Tip: Crushing kasoori methi between your palms releases its aroma beautifully.

Notes

Serving Suggestions

  • Pair with buttery naan, soft roti, or steamed basmati rice.
  • Add a side of cucumber raita or mint chutney for a cooling touch.

Storage & Reheating

  • Refrigerate: Store in an airtight container for up to 3 days.
  • Reheat: Warm gently on the stove over low heat. Add a splash of water if the curry thickens.
  • Freeze: Curry without cream can be frozen for up to 1 month. Add cream fresh when reheating.

Tips & Tricks

  • For extra richness, add a teaspoon of almond flour while blending the onion-cashew paste.
  • Adjust spice levels to your taste by reducing or increasing the green chili.
  • Use hung curd or thick Greek yogurt for best consistency.

Find it online: https://indianrecipe.info/malai-chicken/