Malai chicken curry, otherwise known as murgh malai, is the perfect mild curry to satisfy everyone. A rich gravy that is made with double cream, cashew powder, and marinated chicken to give the curry a wonderful texture that complements all the spices perfectly.

What isn’t to love about this curry? This one-of-a-kind chicken curry is fit for all occasions and every occasion. Serve alongside homemade naan for a delightful and authentic curry night!

I love making all sorts of chicken curries, whether it’s the popular chicken tikka masala or the popular butter chicken. This recipe is slightly different than those and not many people have tried it. However, with this recipe, I can guarantee that you will fall in love.

Unlike a lot of my other curries, this is mildly spicy. I love my spices, but sometimes it’s good to mix things up. If you’re not a fan of too much spice or just looking for something different then this creamy chicken curry is made for you.

Malai chicken originates from Punjab. It’s commonly called murgh malaiwala and a lot of North Indian restaurants do serve this dish. Every region has its own version of making this delicious recipe. This is my take on this recipe.

Milk is a popular ingredient in this recipe, but I prefer to use cream. It adds a level of creaminess and richness that you just can’t get from milk. You could replace the cream with milk if you wanted to.

Marination is key in this recipe as it allows the chicken to soak up all the flavours and make the chicken come out so tender, juicy, and succulent. I like to marinate overnight. However, this isn’t always possible. So, try to allow the chicken to marinate for at least 1 hour.

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Chicken Hariyali
• Tomato Chicken Curry
• Chicken Curry
• Chicken Tikka Masala
• Butter Chicken

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Malai Chicken Curry

by Nabeela Kauser

A creamy chicken curry made with marinated chicken, onions, and spices. This one-of-a-kind chicken curry recipe us sure to be a hit. Serve with homemade chapatti for a delicious meal.

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Marination Time 30 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dinner, Main Course

Cuisine Indian, Pakistani

Servings 4

Calories 361 kcal

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Ingredients

Marinade

• ▢ 500 g Chicken
• ▢ 1 tsp Turmeric Powder Haldi
• ▢ 1 tsp Salt
• ▢ 1 tsp Garam Masala
• ▢ 1 tsp Black Pepper
• ▢ 1 tsp Coriander Powder
• ▢ 1 tsp Chilli Powder
• ▢ 1 tsp Cashew Powder
• ▢ 100 g Yoghurt

Curry Masala

• ▢ 50 ml Olive Oil
• ▢ 1 Onions
• ▢ 1 tsp Green Chilli Paste
• ▢ 1 tsp Garlic Paste
• ▢ 1 tsp Ginger Paste
• ▢ 200 ml Water
• ▢ 100 ml Double Cream
• ▢ 1 tsp Dried Fenugreek Leaves Methi
• ▢ Coriander

Instructions

• Cut the chicken into small bite-size pieces
• In a large bowl add all the marinade ingredients to the chicken then mix until well combed and set aside for 1 hour
• In another pan heat up the olive oil on medium heat until hot
• Add the finely diced onions and cook for around 5 minutes until softened
• Add the ginger paste, garlic paste, and green chilli paste then sauté for 1-2 mins – green chilli paste can be made by grinding 3 green chillies in pestle and mortar
• Add the marinated chicken and cook for 5 minutes
• Add water then cover with a lid and cook for 15-20 minutes
• Add the double cream and cook for a further 5 minutes
• Add the fenugreek seeds and finely chopped coriander
• Serve with chapatti and enjoy!

Video

Nutrition

Calories: 361kcalCarbohydrates: 7gProtein: 14gFat: 31gSaturated Fat: 11gTrans Fat: 0.1gCholesterol: 77mgSodium: 664mgPotassium: 270mgFiber: 2gSugar: 3gVitamin A: 698IUVitamin C: 4mgVitamin D: 1µgCalcium: 73mgIron: 1mg

Keyword Chicken, Curry, Food, Indian, Recipe, Spicy

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