Malai Chicken Curry (Creamy White Chicken Curry)
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Marination Time
30 mins
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Total Time
1 hr 10 mins
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Servings
4
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Calories
453 kcal
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Course
Main Course
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Cuisine
Indian
Malai Chicken Curry (Creamy White Chicken Curry)
Description
This Malai Chicken Curry combines marinated boneless chicken thighs with a curry base made by frying onions, green chili, ginger, garlic, and cashews, which are then blended into a smooth paste. Whole spices such as cardamom, peppercorns, cloves, and cumin seeds are toasted in ghee before adding the onion-cashew paste to deepen the flavor.
The chicken pieces are cooked in this spiced base, with the addition of ground spices including cumin, coriander, white pepper, and salt. Whisked plain yogurt and cream are stirred in carefully over low heat to create a creamy, mildly spiced sauce enriched additionally with dried fenugreek leaves (Kasoori Methi), giving the dish its distinct flavor profile and smooth texture.
This curry pairs well with rice or flatbreads and offers a comforting dish that balances the richness from dairy and nuts with gentle warm spices. The result is tender chicken in a velvety sauce with a subtle heat from the green chili and aromatic fragrance from the whole spices.
For best results, ensure the chicken is marinated at least 30 minutes to allow flavors to penetrate. When adding yogurt, use low heat and stir continuously to prevent curdling. Cashews add thickness and richness but may be omitted for a nut-free version.
Ingredients
- 1 pound chicken thigh cut into 2” pieces, boneless
For Marination
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1/2 teaspoon white pepper powder
For Curry
- 1 1/2 tablespoon neutral cooking oil generic cooking oil
- 1 1/2 cup yellow onion sliced
- 1 green chili pepper diced
- 1 inch ginger chopped
- 4 cloves garlic chopped
- 12 cashews
- 1 tablespoon ghee or butter
- 3 tablespoon PLAIN yogurt whisked
- 1/2 cup water
- 1/4 cup cream
- 3/4 teaspoon garam masala adjust to taste
- 1 tablespoon fenugreek leaves crushed, dried, aka Kasoori Methi
Whole Spices
- 4 green cardamom aka Elaichi
- 12 black peppercorns
- 5 cloves aka Laung
- 1 teaspoon cumin seeds aka Jeera
Spices
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder dhaniya powder
- 1/2 teaspoon white pepper adjust to taste, powder
- 1/4 teaspoon salt
Instructions
- Marinate the chicken pieces with lime, salt & white pepper powder. Mix and set aside for 30 mins.
- Heat oil in a large pan on medium-high heat and add the sliced onions. Fry on medium heat for 3 mins till the onions are translucent. Then add green chili, ginger, garlic, and cashews. Mix and fry for another 2 mins, then transfer to a blender.
- Once the ingredients are mostly cooled, add 1/4 cup of water, blend to a smooth paste and set aside.
- In the same pan, heat butter/ghee on medium flame. Add all the whole spices and let them saute for 30 seconds.
- Add the onion-cashew paste made earlier and fry on medium heat for 5 mins till the color starts changing.
- Add the marinated chicken pieces. Stir & fry on high heat for 4-5 mins till the chicken pieces are all white on the outside.
- Add all the spices. Mix and fry on medium heat for 3-4 mins.
- Change the heat to low, then add the yogurt. Cook on low heat for around 3 minutes while stirring continuously till the oil separates.
- Add water and give a good stir. Cover with a lid and cook on low heat for 10-12 minutes till the chicken is tender.
- Remove the lid and stir the curry. Add the fresh cream, garam masala and stir.
- Crush the kasoori methi between your palms and add it in. Stir the chicken curry and simmer for 2-3 minutes.
- Malai Chicken Curry is ready. Serve it hot with fresh roti or naan.
Notes
- Marinate the chicken for at least 30 minutes to enhance flavor absorption; up to 8 hours is acceptable.
- Cashews thicken the gravy and add richness but can be excluded to make the curry nut-free.
- Add yogurt over low heat and stir continuously to prevent curdling and ensure a smooth sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 13g | 4% |
| Protein | 22g | 44% |
| Fat | 35g | 54% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 137mg | 46% |
| Sodium | 893mg | 37% |
| Potassium | 460mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 429IU | 9% |
| Vitamin C | 9mg | 10% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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