Name: Malai Chicken Curry (Creamy White Chicken Curry) Recipe
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Cuisine: Indian
Ingredients: 1 pound Boneless Chicken thighs (cut into 2” pieces); 1 tablespoon Lime juice; 1 teaspoon Salt; 1/2 teaspoon White Pepper Powder; 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); 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

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Introduction

Malai Chicken Curry is a rich and creamy white chicken curry that blends aromatic spices with a velvety sauce. This dish offers tender chicken thighs cooked in a luscious cashew and yogurt base, making it a comforting meal perfect for any occasion.

A black bowl filled with thick, creamy yellowish-green curry containing visible small pieces of herbs and tender chunks of meat, with the sauce textured and slightly grainy, sitting on a white marbled surface. Beside it, there is a stack of folded, light golden brown flatbreads on a white plate, partially visible on the right side of the image. In the background, a green and white checkered cloth with garlic bulbs and cashew nuts scattered on it adds a cozy feel to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Marinate the chicken pieces with lime juice, salt, and white pepper powder. Mix well and set aside for 30 minutes.
Step 2: 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.
Step 3: Add diced green chili, chopped ginger, garlic, and cashews to the pan. Mix and fry for another 2 minutes. Transfer this mixture to a blender.
Step 4: Once the mixture cools slightly, add 1/4 cup water and blend into a smooth paste. Set aside.
Step 5: In the same pan, heat ghee or butter over medium flame. Add green cardamom, black peppercorns, cloves, and cumin seeds. Sauté for 30 seconds until fragrant.
Step 6: Stir in the onion-cashew paste and cook on medium heat for 5 minutes until the color begins to change.
Step 7: Add the marinated chicken pieces. Stir and fry on high heat for 4-5 minutes until the chicken is white on the outside.
Step 8: Add cumin powder, coriander powder, white pepper powder, and salt. Mix well and cook on medium heat for 3-4 minutes.
Step 9: Lower the heat and add whisked yogurt. Cook on low heat, stirring continuously for about 3 minutes until the oil starts to separate.
Step 10: Add 1/2 cup water, stir well, cover with a lid, and simmer on low heat for 10-12 minutes until the chicken is tender.
Step 11: Remove the lid, stir the curry, then add cream and garam masala. Stir to combine.
Step 12: Crush the dried fenugreek leaves (kasoori methi) between your palms, add them to the curry, and simmer for 2-3 minutes before serving.

Tips & Variations

Use boneless chicken thighs for juicier curry, but breast meat can be substituted if preferred.
Adjust the number of green chilies to control the spice level to your taste.
For a nuttier flavor, soak the cashews before blending for a smoother paste.
Serve with fresh naan or roti to soak up the creamy sauce perfectly.

Storage

Store leftover Malai Chicken Curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the cream from curdling. This curry can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

A pan of creamy, thick curry with chunks of cooked chicken, showing a smooth, light greenish-yellow sauce speckled with herbs and spices. The meat pieces are evenly spread and coated in the sauce, which has a slightly oily sheen on top. The black pan has a silver handle and rests on a wooden board. Around the pan are small piles of whole black peppercorns and ground spice on wooden spoons, a few cloves of garlic, and scattered cashew nuts. A green and white checkered cloth with a blue and white napkin lies under the spoons on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used but it may result in a less juicy curry. Thighs are preferred for their tenderness and flavor.

Is there a substitute for cashews in the curry paste?

You can use almonds or omit nuts altogether, but cashews add creaminess and a subtle sweetness that’s integral to the dish’s signature texture.