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Malai Chicken Curry (Creamy White Chicken Curry) Recipe

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★★★★★

4.2 from 79 reviews

Malai Chicken Curry is a rich and creamy North Indian white chicken curry made with boneless chicken thighs simmered in a smooth onion-cashew paste and enriched with yogurt, cream, and aromatic whole spices. It’s a luscious, mildly spiced dish perfect for serving with roti or naan, offering a delightful blend of creamy texture and warm flavors.

Ingredients

Scale

Chicken and Marinade

  • 1 pound Boneless Chicken thighs (cut into 2” pieces)
  • 1 tablespoon Lime juice
  • 1 teaspoon Salt
  • 1/2 teaspoon White Pepper Powder

Base Paste

  • 1 1/2 tablespoon Oil
  • 1 1/2 cup Yellow onion (sliced)
  • 1 Green Chili Pepper (diced)
  • 1 inch Ginger (chopped)
  • 4 cloves Garlic (chopped)
  • 12 Cashews

Spices and Seasonings

  • 1 tablespoon Ghee or Butter
  • 4 Green Cardamom (Elaichi)
  • 12 Black Peppercorns
  • 5 Cloves (Laung)
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 teaspoon Cumin Powder
  • 1 teaspoon Coriander powder (Dhaniya powder)
  • 1/2 teaspoon White Pepper Powder (adjust to taste)
  • 1/4 teaspoon Salt
  • 3/4 teaspoon Garam Masala (adjust to taste)
  • 1 tablespoon Dried Fenugreek leaves (Kasoori Methi) (crushed)

Other Ingredients

  • 3 tablespoon Plain Yogurt (whisked)
  • 1/2 cup Water (plus 1/4 cup for blending)
  • 1/4 cup Cream

Instructions

  1. Marinate the Chicken: In a bowl, combine the chicken pieces with lime juice, salt, and white pepper powder. Mix well and set aside to marinate for 30 minutes to tenderize and infuse flavor.
  2. Sauté Onions and Aromatics: Heat oil in a large pan over medium-high heat. Add the sliced onions and fry on medium heat for about 3 minutes until translucent. Then add diced green chili, chopped ginger, chopped garlic, and cashews. Stir and fry together for 2 more minutes, then remove from heat.
  3. Make the Paste: Let the onion mixture cool slightly. Transfer it to a blender along with 1/4 cup water and blend into a smooth paste. Set this paste aside for later use.
  4. Toast Whole Spices: In the same pan, heat ghee or butter over medium flame. Add the green cardamom pods, black peppercorns, cloves, and cumin seeds. Sauté the whole spices for about 30 seconds until fragrant.
  5. Cook the Onion-Cashew Paste: Add the blended onion-cashew paste to the pan. Fry it on medium heat for 5 minutes until its color changes slightly, indicating the paste has cooked well.
  6. Add the Chicken: Introduce the marinated chicken pieces to the pan. Stir and fry over high heat for 4-5 minutes until the chicken turns white on all sides, partially cooked.
  7. Add Ground Spices: Sprinkle in cumin powder, coriander powder, white pepper powder, and salt. Mix well and fry on medium heat for 3-4 minutes to develop the spices’ flavors into the chicken.
  8. Incorporate Yogurt: Lower the heat and add the whisked plain yogurt slowly while stirring continuously. Cook gently on low heat for about 3 minutes until you notice the oil beginning to separate from the masala.
  9. Simmer with Water: Pour in the half cup of water. Stir to combine, cover the pan with a lid, and cook on low heat for 10-12 minutes until the chicken is tender and fully cooked.
  10. Add Cream and Garam Masala: Remove the lid and stir the curry to mix. Add the fresh cream and garam masala powder. Stir well to incorporate the cream for richness.
  11. Finish with Kasoori Methi: Crush the dried fenugreek leaves between your palms and add them to the curry. Stir and let the curry simmer gently for another 2-3 minutes for the flavors to meld.
  12. Serve: The Malai Chicken Curry is now ready to serve. Enjoy it hot with fresh roti, naan, or steamed rice.

Notes

  • Use boneless chicken thighs for juicier, more tender meat compared to breast.
  • Adjust green chili quantity based on your preferred heat level.
  • Make sure to whisk the yogurt well to prevent curdling when added to the hot curry.
  • To deepen flavor, you can dry roast cashews before adding to the onion mix.
  • Kasoori methi adds a unique aroma; do not skip it or substitute with fresh fenugreek leaves if available.
  • This curry tastes best when simmered slowly on low heat, allowing spices to fully develop.
  • Serve immediately after finishing or reheat gently, as cream-based curries can separate if overheated.

Keywords: Malai Chicken Curry, Creamy Chicken Curry, Indian Chicken Recipe, White Chicken Curry, Boneless Chicken Curry, North Indian Curry, Cashew Curry, Yogurt Chicken Curry, Kasoori Methi, Cream Chicken Curry

Find it online: https://epicrecipebox.com/malai-chicken-curry-creamy-white-chicken-curry-recipe/