Malai Chicken
Submitted by darrell
Malai chicken is a creamy North Indian curry: chicken simmered with whole spices, ginger garlic paste, tomato, and finished with heavy whipping cream. Mild, rich, and perfect with naan or basmati rice.
YIELD
4 servingsPREP
20 minCOOK
25 minREADY
45 minMalai chicken takes its name from the Hindi word for cream, and that’s exactly what defines this North Indian curry. Unlike a butter chicken loaded with tomato or a korma built on nuts, malai relies on pure dairy richness from heavy cream to mellow the spices into velvet.
The khara masala (whole spice tempering) at the start is the flavor foundation. Whole cloves, cardamom, a piece of cinnamon stick, and a bay leaf bloom in hot oil until the bay turns golden brown. This releases essential oils in a way that ground spices alone cannot match.
Ginger garlic paste fried for the full 4 to 6 minutes is a must. Raw paste added too late tastes harsh. Proper cooking mellows it into sweet, savory umami. Look for the oil separating from the paste as a sign it’s done.
Add the cream at the end on low heat. Boiling cream after it hits the acidic tomato base can break the sauce. A gentle simmer for a couple of minutes is enough to incorporate it. Finish with fresh coriander and a sprinkle of garam masala for warmth.
Kitchen Tips
- Use bone-in chicken thighs for the richest flavor. Breast works but turns dry after 15 minutes of cooking.
- Toast dhania (coriander) and cumin powders dry for 30 seconds before adding, this sharpens their aroma.
- Bloom red chili pepper in oil just until fragrant, burnt chilies turn bitter fast.
- Serve immediately. Cream sauces develop a skin as they sit.
Variations
- Fold in cubes of paneer for a chicken-paneer hybrid.
- Replace cream with cashew paste and a splash of yogurt for a richer, korma-leaning version.
- Add a handful of fenugreek leaves (kasuri methi) at the end for floral depth.
Ingredients
Directions
Heat oil.
Add red chilli, cloves, cardamom, cinnamon stick, bay leaf until the bay leaf turns golden brown.
Add the onion and fry for two minute.
Add the ginger garlic paste and fry for 4 to 6 minutes.
Add chicken and fry for 5 minutes.
Sprinkle chilli, dhania powder, cumin powder and turmeric.
Cover chicken + salt (add water if needed) and cook for around 15 minutes until ¾ cooked.
Add can of tomato paste and cook on low heat.
Just before removing add the whipping cream and cook for a few minutes.
Add Garam Masala and corriander leaves.
Remove after a couple of minutes.
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