Malai Chicken Curry Creamy White Chicken Curry

Malai Chicken represents the essence of Mughlai cuisine. It is a favorite dish to order at restaurants because of its rich and luxurious flavors. It is often enjoyed on special occasions and can also be a comforting weeknight meal at home, similar to my chicken kali mirch and methi chicken recipe. My kids find many Indian chicken curries spicy. However, this creamy malai chicken curry is their favorite. It is mild but still very flavorful, just like my coconut chicken curry recipe. The tender chicken pieces, coated in the creamy sauce, are so delicious.

Watch How to Make Malai Chicken Curry

What is Malai?

Before we delve into the recipe, let’s understand what “malai” means. Malai is a Hindi term that translates to “cream” in English. It signifies the luxurious and creamy texture of cream or milk dishes. In the context of Malai Chicken Curry, it represents the smooth and delightful sauce that coats the chicken pieces.

What is Malai Chicken Curry (Murgh Malai)?

Malai Chicken Curry is a popular Indian dish that originates from Mughlai cuisine. This curry has chicken cooked in a creamy sauce made in a base on onions and heavy cream. It features succulent pieces of chicken marinated in a zesty blend of lime, salt, and white pepper powder. The marinated chicken is then cooked in a creamy white gravy made from a mixture of onions, green chili, ginger, garlic, and cashews. Adding aromatic spices like garam masala and kasoori methi enhances the flavors, resulting in an indulgent and comforting dish. Authentic murgh malai is a white chicken curry. However, if you like the yellow-orange hue in your curries, add some turmeric or saffron to it.

Ingredients

Boneless chicken thighs: They are used for their tender and juicy texture, making them perfect for this creamy curry. Lime juice: It adds a tangy and refreshing flavor to the chicken. Salt: Helps season the chicken and enhance its natural flavors. White pepper powder: Adds a mild heat and subtle flavor to the marinade. You can also grind it fresh at home if you have white peppercorns. Oil: Provides a base for the curry. I use canola or avocado oil. Yellow onion: They make the base of this curry. Green chili pepper: Adds a spicy kick to the curry. Adjust the quantity according to your preferred level of heat. Ginger and Garlic: Use freshly chopped garlic and ginger. You can even use a store-bought ginger-garlic paste. Cashews: Are used to thicken the curry and provide a creamy texture. Ghee or butter: Adds richness and a buttery flavor to the curry. Plain yogurt: Adds a tangy and creamy element to the curry. Cream: It is used to make the curry rich, creamy, and luscious. Garam masala: Adds a depth of flavor and warmth to the curry) Dried fenugreek leaves (kasoori methi): It adds a unique flavor that enhances the overall taste of the curry. Whole Spices: You’ll need green cardamom, black peppercorns, cloves, and cumin seeds. Spices: You’ll need cumin powder, coriander powder, white pepper powder, and salt.

How to make Malai Chicken Curry?

Now, let’s dive into the step-by-step process of making this delightful Malai Chicken Curry:

We start with marinating the chicken pieces with lime juice, salt, and white pepper powder. Allow it to marinate for at least 30 minutes or up to 8 hours.

While the chicken is marinating, let’s make the gravy for the curry. Heat oil in a large pan over medium-high heat. Then add the sliced onions and fry them until they are translucent. Then, add the green chili, ginger, garlic, and cashews. I chopped fresh ginger and garlic, as we are going to grind it with the onions to a paste. You can also use ginger and garlic paste. Mix well and fry for 2 minutes. Then transfer the mixture to a blender. Once the ingredients have cooled down, add 1/4 cup of water and blend the ingredients into a smooth paste. Set the paste aside.

In the same pan, heat ghee or butter over medium flame. It is important to use ghee or butter here to get the extra flavor in the final dish. Add the whole spices (green cardamom, black peppercorns, cloves, and cumin seeds) and sauté them for 30 seconds until they release their aroma. Add the onion-cashew paste to the pan and fry it on medium heat for 5 minutes until the color changes. Make sure to keep stirring at regular intervals.

Add the marinated chicken pieces to the pan. Stir and fry on high heat for 4-5 minutes until the chicken turns white on the outside. Add the spices (cumin powder, coriander powder, white pepper powder, and salt). Mix well and fry for another 3-4 minutes on medium heat.

Reduce the heat to low and add the whisked yogurt to the pan. Cook on low heat for approximately 3 minutes while stirring continuously until the oil separates. Add water and stir well. Cover the pan with a lid and cook on low heat for 10-12 minutes until the chicken becomes tender.

Remove the lid and stir the curry. Now add the fresh cream and garam masala to make a creamy sauce. Mix everything. Crush the kasoori methi between your palms and add it to the chicken curry. Stir well and let the curry simmer for 2-3 minutes.

Your tantalizing Malai Chicken Curry is now ready! Serve it hot with freshly made roti or naan for a complete and satisfying meal.

Tips to Make Creamy Chicken Curry:

Marination: Ensure the chicken is well-marinated to enhance the flavors. I suggest to marinate for at least 30 minutes or up to 8 hours. Cashews: I added cashews to thicken the gravy and add richness to the curry. To make this curry nut-free, you can skip the cashews. Yogurt: When adding the yogurt to the sauce, ensure it is thoroughly mixed. Reduce the heat to a low setting before adding the yogurt. As soon as you add the yogurt, mix it immediately and stir it while it is cooked over low heat. Spice: Adjust the spice levels according to your preference by increasing or reducing the amount of white pepper powder and garam masala. Kasoori Methi: Crush kasoori methi just before adding it to the curry to release its aroma and flavor.

Storage Suggestions:

If you have any leftovers, store the Malai Chicken Curry in an airtight container in the refrigerator for 3-4 days. When reheating, gently warm it on the stovetop or microwave, adding a splash of water if needed. I do not recommend freezing this curry as it can get lumpy once it is thawed.

What can you serve with Malai Chicken?

Malai Chicken Curry pairs perfectly with Indian bread, such as freshly made roti, naan, or paratha. You can also serve it with steamed basmati rice or fragrant jeera rice. Accompany it with a side salad or raita for a wholesome and satisfying Indian meal.