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.
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.
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Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.