Malai Chicken Curry (Creamy White Chicken Curry)

Malai chicken curry in white gravy in a pan

5 from 13 votes

Malai Chicken Curry (Creamy White Chicken Curry)

Malai Chicken Curry, or Murgh Malai, is a creamy and flavorful dish combining tender chicken pieces in a rich, luscious white gravy. This delectable chicken curry in white gravy is a favorite among chicken lovers for its creamy texture and exquisite taste.

Prep Time10

Cook Time30

Marination Time30

Total Time1 10

Course: Main Course

Cuisine: Indian

Keyword: malai chicken, white chicken curry

Diet: Gluten-free, Low Carb

Method: Stovetop

Servings:

Author: Meeta Arora

Ingredients

1 pound Boneless Chicken thighs cut into 2” pieces

For Marination

1 tablespoon Lime juice
1 teaspoon Salt
1/2 teaspoon White Pepper Powder

For Curry

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
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 Dried Fenugreek leaves (Kasoori Methi) crushed

Whole Spices

Spices

1 teaspoon Cumin Powder
1 teaspoon Coriander powder (Dhaniya powder)
1/2 teaspoon White Pepper Powder adjust to taste
1/4 teaspoon Salt

US Customary - Metric

Instructions

Marinate the chicken pieces with lime, salt & white pepper powder. Mix and set aside for 30 minutes.
Heat oil in a large pan on medium-high heat and add the sliced onions. Fry on medium heat for 3 minutes 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 a 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 minutes till the color starts to change.
Add the marinated chicken pieces. Stir & fry on high heat for 4-5 minutes till the chicken pieces are all white on the outside.
Add all the spices. Mix and fry on medium heat for 3-4 minutes.
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 and 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.

Video

Notes

Marination: Ensure the chicken is well-marinated to enhance the flavors. I suggest marinating for at least 30 minutes or up to 8 hours.

Cashews: I added cashews to thicken the gravy and add richness to the curry. To make this curry nut-free, you can skip the cashews.

Yogurt: When adding the yogurt to the sauce, ensure it is thoroughly mixed. Reduce the heat to a low setting before adding the yogurt. As soon as you add the yogurt, mix it immediately and stir while it cooks over low heat.

Nutrition