5 from 33 votes
Malai Chicken Curry (Creamy White Chicken Curry)
Malai Chicken Curry is a creamy white chicken curry featuring boneless thigh pieces marinated with lime juice, salt, and white pepper. The sauce is built from sautéed onions, green chili, ginger, garlic, and cashews blended into a smooth paste, then cooked with whole spices, yogurt, cream, and fenugreek leaves for a rich, mildly spiced gravy.
Prep Time
10 mins
Cook Time
30 mins
Marination Time
30 mins
Total Time
1 hr 10 mins
Servings:
4
Calories:
453 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 453
% 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.