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Malai Chicken Curry (Creamy White Chicken Curry) Recipe

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★★★★★

5 from 352 reviews

Malai Chicken Curry is a rich and creamy white chicken curry made with tender boneless chicken thighs cooked in a smooth cashew-onion gravy, flavored with whole and ground spices, yogurt, and finished with fresh cream and aromatic dried fenugreek leaves. This luxurious dish is perfect to serve hot with fresh roti or naan.

Ingredients

Scale

Chicken Marinade

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

For the Curry Base

  • 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

Spices

  • 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

  1. Marinate the Chicken: In a bowl, combine the chicken pieces with lime juice, salt, and white pepper powder. Mix well to coat all the pieces evenly and set the bowl aside to marinate for 30 minutes. This step helps tenderize the chicken and infuse it with bright flavors.
  2. Prepare the Onion-Cashew Base: Heat oil in a large pan over medium-high heat. Add the sliced onions and sauté on medium heat for about 3 minutes until they turn translucent. Then add diced green chili, chopped ginger, garlic, and cashews. Continue frying for 2 more minutes, allowing the flavors to meld together. Transfer this mixture to a blender.
  3. Make the Smooth Paste: Once the onion-cashew mixture has cooled slightly, add 1/4 cup of water to the blender. Blend everything to a smooth and creamy paste. Set this aside; it will form the rich base of the curry.
  4. Toast Whole Spices: In the same pan, heat the ghee or butter over medium flame. Add green cardamoms, black peppercorns, cloves, and cumin seeds. Sauté the whole spices for about 30 seconds until they release their aroma, taking care not to burn them.
  5. Cook the Onion-Cashew Paste: Add the blended paste back to the pan with the spices. Fry this mixture on medium heat for 5 minutes until the color deepens and it thickens slightly, developing more complex flavors.
  6. Brown the Chicken: Add the marinated chicken pieces to the pan. Stir well and fry on high heat for 4-5 minutes until the chicken pieces turn white on the outside, sealing in the juices.
  7. Add Ground Spices: Sprinkle the cumin powder, coriander powder, white pepper powder, and salt over the chicken. Mix thoroughly and fry on medium heat for 3-4 minutes to toast the spices and release their flavors.
  8. Incorporate Yogurt: Lower the heat and add the whisked yogurt to the pan. Stir continuously and cook gently for about 3 minutes until the oil starts to separate from the curry, indicating it is well-cooked and rich.
  9. Simmer the Curry: Pour in 1/2 cup of water and stir well. Cover the pan with a lid and cook on low heat for 10-12 minutes, or until the chicken is tender and fully cooked throughout.
  10. Finish with Cream and Garam Masala: Remove the lid and stir the curry. Add the fresh cream and garam masala, stirring gently to combine them uniformly into the sauce.
  11. Add Kasoori Methi and Simmer: Crush the dried fenugreek leaves between your palms and sprinkle them into the curry. Stir and simmer the curry for another 2-3 minutes to meld the flavors together.
  12. Serve: The Malai Chicken Curry is now ready. Serve hot, accompanied by fresh roti or naan for a delightful meal.

Notes

  • Using boneless chicken thighs keeps the curry tender and juicy.
  • Adjust the green chili and white pepper powder to control the heat level.
  • Soak the cashews in warm water for 10 minutes if you want a smoother paste.
  • Stirring continuously after adding yogurt prevents curdling and ensures a creamy texture.
  • Kasoori methi adds a signature aroma; substitute with fresh fenugreek leaves if available.

Keywords: Malai chicken curry, creamy chicken curry, Indian chicken recipe, white chicken curry, cashew chicken curry

Find it online: https://leofoster.com/malai-chicken-curry-creamy-white-chicken-curry-recipe/