Malai Chicken Curry (Creamy White Chicken Curry) Recipe

Picture this: The rich, soothing aroma of simmering spices mingles with the gentle scent of creamy cashews and fresh cream, filling your kitchen with a warmth that feels like a cozy hug. As you stir the velvety sauce, tender chicken pieces bathe in a luscious white curry that looks as heavenly as it tastes. This Malai Chicken Curry (Creamy White Chicken Curry) Recipe is a delicious escape that’s both impressive and surprisingly simple to make. Whether it’s a weeknight dinner or a special occasion, this recipe promises comfort, elegance, and the kind of flavors that keep you coming back for seconds.

Why You’ll Love This Malai Chicken Curry (Creamy White Chicken Curry) Recipe

• Ready in about an hour: Perfect for when you want something homemade and indulgent without an all-day cooking marathon.
• Uses simple ingredients: Easily found staples that come together to create an extraordinary dish.
• Perfect for beginners: Step-by-step guidance that makes even novice cooks feel confident and proud.
• Impressive presentation: Creamy, rich, and visually gorgeous—this curry stands out on any dinner table.
• Customizable: Easily adjust spices and creaminess to match your personal taste or dietary needs.

Why This Malai Chicken Curry (Creamy White Chicken Curry) Recipe Works

This recipe shines because it balances layering of flavors with straightforward cooking methods. Marinating the chicken in lime juice and white pepper ensures each bite is tender and infused with subtle tang and spice. The homemade onion-cashew paste builds a creamy texture without relying solely on cream, adding depth and natural richness. Toasting whole spices like cardamom, cloves, and peppercorns at the start unlocks their oils and fragrances, which swirl through the curry, giving it a complex aroma. Finally, gently folding in yogurt and cream creates that silky, luscious sauce that defines this beloved dish.

Ingredients You’ll Need

These simple yet essential ingredients come together to form the heart of this Malai Chicken Curry (Creamy White Chicken Curry) Recipe. Fresh spices, creamy elements, and tender chicken make every mouthful a delight.

• Boneless chicken thighs: Tender cuts perfect for soaking up the creamy sauce.
• Lime juice: Adds a fresh tang that tenderizes the meat and brightens flavors.
• Yellow onion: Provides sweetness and depth once caramelized.
• Green chili pepper: Adds a gentle, fresh heat.
• Ginger and garlic: The aromatic base that infuses warmth and zest.
• Cashews: Ground into the sauce for creaminess and subtle nuttiness.
• Plain yogurt: Brings tang and rich texture without overpowering creaminess.
• Cream: Rounds out the curry with indulgent silkiness.
• Whole spices: Cardamom, cloves, peppercorns, cumin seeds—each plays a pivotal role in flavor layering.
• Ground spices: Cumin powder, coriander powder, garam masala for warmth and balance.
• Dried fenugreek leaves (Kasoori Methi): Adds a bittersweet herbal note that’s signature to the dish.
• Ghee or butter: For a rich, golden base that lifts the spices beautifully.

Ingredient Substitutions & Tips

• Boneless chicken thighs: Can substitute with boneless chicken breast, but thighs stay juicier and more tender.
• Cashews: Use soaked almonds or even a handful of cream cheese for creaminess if cashews aren’t available.
• Plain yogurt: Greek yogurt works well—just ensure it’s not flavored or sweetened.
• Dried fenugreek leaves (Kasoori Methi): If unavailable, a pinch of fenugreek seeds or fresh spinach can be used, though flavor will vary slightly.

How to Make Malai Chicken Curry (Creamy White Chicken Curry) Recipe

Step 1: Marinate the Chicken

Begin by tossing the bite-sized chicken pieces with lime juice, salt, and white pepper powder. This simple marinade not only tenderizes the chicken but also infuses a gentle, zesty kick. Let it rest for 30 minutes so those bright flavors sink in deeply.

💡 Pro Tip: While the chicken marinates, prep your other ingredients to keep things moving smoothly.

Step 2: Sauté Onion, Chili, Ginger, Garlic, and Cashews

Heat oil in a large pan over medium-high heat. Add thinly sliced yellow onions and gently cook until translucent and soft, about 3 minutes. Introduce diced green chili pepper, chopped ginger, garlic, and cashews, frying for another 2 minutes until everything smells utterly fragrant. Then, transfer this mixture to a blender.

💡 Pro Tip: Keep an eye on the onions so they don’t brown—that sweet, delicate flavor is key here.

Step 3: Blend Into a Smooth Paste

Wait until the onion mixture cools slightly—this helps prevent steam buildup in the blender. Add 1/4 cup water and blend until you have a rich, velvety paste. Set this luscious base aside for later use.

💡 Pro Tip: Use warm water rather than cold to keep the paste creamy and smooth.

Step 4: Toast the Whole Spices

In the same pan, melt ghee or butter over medium heat. Toss in whole spices – green cardamom pods, black peppercorns, cloves, and cumin seeds. Let them sizzle and release their essential oils for about 30 seconds, filling your kitchen with intoxicating aromas.

💡 Pro Tip: Don’t leave spices unattended here — they can burn quickly and turn bitter.

Step 5: Cook the Onion-Cashew Paste

Add the blended paste back to the pan and fry gently over medium heat for 5 minutes. Watch as it thickens slightly and shifts in color, building a deep savory foundation for the curry’s creamy texture.

💡 Pro Tip: Stir frequently to keep the paste from sticking or burning on the pan bottom.

Step 6: Add Marinated Chicken and Sear

Introduce the marinated chicken pieces to the pan, stirring well to coat them in the fragrant base. Increase heat to high and cook for 4 to 5 minutes until the chicken just loses its pinkness and looks invitingly white.

💡 Pro Tip: Use high heat here to lock in moisture and get a slightly caramelized surface on the chicken.

Step 7: Spice It Up

Sprinkle in the powdered spices: cumin powder, coriander powder, additional white pepper, and salt. Stir them in well and cook over medium heat for 3 to 4 minutes, letting the blends seep into every nook and cranny of the chicken.

💡 Pro Tip: Adjust the spices now if you want your curry milder or more intense—taste as you go.

Step 8: Add Yogurt on Low Heat

Reduce the heat to low and add the whisked plain yogurt carefully, stirring continuously. Let it cook slowly for around 3 minutes until a slight oil separation appears on the surface, signaling the sauce is developing richness without breaking.

💡 Pro Tip: Continuous stirring prevents the yogurt from curdling, ensuring that smooth sauce everyone loves.

Step 9: Simmer with Water

Pour in water and mix well to combine. Cover the pan and let the curry simmer gently on low heat for 10 to 12 minutes so the chicken melts into tenderness, soaking up all the flavors in the process.

💡 Pro Tip: Keep the heat low and simmer patiently – this slow cooking is what makes the chicken supremely soft.

Step 10: Finish with Cream and Garam Masala

Remove the lid and stir thoroughly. Swirl in fresh cream and sprinkle garam masala evenly over the top. Give one last gentle stir to envelope the curry in creamy luxury and spicy warmth.

💡 Pro Tip: Use heavy cream for richness, or half-and-half if you prefer lighter sauce.

Step 11: Add Fenugreek Leaves and Simmer

Crush dried fenugreek leaves (kasoori methi) between your palms to release their bittersweet fragrance and sprinkle them into the curry. Stir and let everything simmer for another 2 to 3 minutes—this final touch lifts the dish beautifully.

💡 Pro Tip: Fresh fenugreek can be used if you have it handy, but dry leaves provide a more concentrated flavor.

Step 12: Serve Hot

Your Malai Chicken Curry (Creamy White Chicken Curry) is ready to wow! Serve immediately with warm, soft roti or naan to soak up every creamy, spiced bite.

💡 Pro Tip: Garnish with freshly chopped cilantro or a drizzle of cream for that extra wow factor.

Common Mistakes to Avoid

Learn from these common pitfalls:

• Skipping the marination: Results in less tender and less flavorful chicken.
• Overheating yogurt: Can cause curdling and ruin the smooth sauce consistency.
• Burning whole spices: Leads to a bitter taste that overwhelms the dish.
• Not enough simmering time: Chicken may end up tough and curry flavors less developed.
• Adding too much water: Can thin out the curry, losing its creamy richness.
• Skipping fenugreek leaves: Misses the signature bittersweet depth distinctive to Malai Chicken Curry.

Delicious Variations to Try

Once you’ve mastered the classic version, feel free to experiment with:

Cashew-Free Creaminess

Replace cashews with soaked blanched almonds or cream cheese, still blending into a smooth paste for allergy-friendly creaminess.

Extra Spice Kick

Add more green chilies or a dash of red chili powder to turn up the heat without losing the creamy balance.

Vegetarian Version

Swap chicken for paneer or firm tofu chunks to enjoy this luscious white curry in a meatless form.

Coconut Cream Twist

For a tropical flair, use coconut cream instead of dairy cream for a subtle sweetness and exotic aroma.

Slow Cooker Adaptation

Combine all ingredients (except cream and kasoori methi) in a slow cooker and cook on low for 4–5 hours, adding cream and fenugreek leaves in the last few minutes.

Lightened Up

Use low-fat yogurt and reduce cream to keep the dish lighter but still satisfying and flavorful.

How to Serve Malai Chicken Curry (Creamy White Chicken Curry) Recipe

Garnishes

Freshly chopped coriander leaves, a swirl of cream, and a sprinkle of crushed fenugreek leaves or toasted cashews add visual appeal and extra flavor bursts.

Side Dishes

Pair it with warm, fluffy naan bread, buttery rotis, or steamed basmati rice to soak up the creamy curry sauce. A simple cucumber raita or tangy pickles also complement the richness beautifully.

Creative Ways to Present

Serve this curry in rustic bowls with a side of lemon wedges for an extra zing. For a dinner party, garnish individual plates with microgreens and a drizzle of chili oil for a restaurant-style finish.

Make Ahead and Storage

Storing Leftovers

Let the curry cool completely before transferring it to an airtight container. Refrigerate for up to 3 days, as the flavors deepen beautifully over time.

Freezing

This Malai Chicken Curry freezes well. Cool and portion into freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating gently.

Reheating

Warm leftovers over low heat, stirring often. Add a splash of water or cream to loosen the sauce if it thickens too much. Avoid high heat to keep the chicken tender.

FAQs

Can I use chicken breast instead of thighs?

Yes, but keep in mind chicken breast tends to dry out faster. Cook carefully and avoid overcooking for best results.

Is this curry very spicy?

It’s mildly spiced with a gentle heat from green chili and white pepper, but you can easily adjust the spice level to suit your taste.

What can I substitute for cashews?

Almonds or cream cheese work well. You can also omit nuts for a nut-free version, but the curry may be less creamy.

Can I make this dish vegan?

Try swapping chicken for tofu or vegetables and replace cream with coconut cream and yogurt with a plant-based alternative.

Why is fenugreek (kasoori methi) important?

It adds a unique bittersweet aroma and depth that’s signature to Malai Chicken Curry, making the flavor truly authentic.

Can I prepare this recipe ahead of time?

Absolutely! The flavors often deepen overnight. Just refrigerate and reheat gently before serving.

What’s the difference between garam masala and the other spices?

Garam masala is a warming blend added at the end for fresh aromas, while individual spices are cooked earlier to build the dish’s flavor foundation.

How do I prevent the yogurt from curdling?

Cook it on low heat and stir continuously. Adding it slowly to the sauce also helps maintain a smooth texture.

Final Thoughts

This Malai Chicken Curry (Creamy White Chicken Curry) Recipe is more than just a meal—it’s an experience of comfort, celebration, and soulful cooking. Every step, from marinating the chicken to simmering the final sauce, invites you into an intimate world of fragrant spices and silky textures that feel like a warm embrace on a plate.

Have you tried this Malai Chicken Curry (Creamy White Chicken Curry) Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 🍛

Print