Malai chicken

Malai Chicken, also known as Creamy chicken, is a popular Indian dish known for its rich and creamy texture. The term ‘Malai’ translates to cream, and as the name suggests, this dish celebrates its creamy and luscious texture. It’s a combination of succulent chicken pieces in a flavorful, rich, and aromatic cream-based sauce. It is relatively easy to make, especially considering the rich flavours it offers. It’s a great choice for those who want to enjoy the rich flavours of chicken without spending too much time in the kitchen.

Preparation

The preparation of Malai Chicken involves marinating boneless chicken pieces in a blend of yoghurt, and pepper. The marination helps not only the chicken to become tender but also infused with a depth of flavours. The creamy texture pairs wonderfully with various Indian breads like naan or roti, and it also pairs well with steamed hot rice. The beige or off-white colour of Malai chicken is a result of its key ingredient, cream.

The colour of Malai chicken tends to be more subdued, often in shades of beige or off-white due to the inclusion of fresh cream (malai) in the recipe. It’s true that Malai chicken, with its creamy and mild-coloured sauce, may not have the vibrant and eye-catching appearance of some other dishes. The beauty of this chicken lies in its rich flavour. The creaminess of the sauce, combined with a well-balanced blend of spices, creates a dish that is comforting and satisfying. So, even if the colour may not be as visually striking, the taste and texture of Malai chicken make up for it, offering a delightful journey for your taste buds.

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Malai chicken

Print Recipe

Malai chicken is an Indian dish known for its rich and creamy texture. The dish involves marinating chicken pieces in a mixture of yoghurt and a blend of aromatic spices. The marinated chicken is then cooked to perfection, resulting in a succulent and tender dish. It is served with rice, naan, or other Indian breads.

Course Side Dish

Cuisine Indian

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Resting time 30 minutes mins

Total Time 1 hour hr

Servings 4 people

Author sumisculinarynotes

Ingredients

1 cup = 250ml

• 450 grams of boneless, skinless chicken cut into bite-size pieces

For the marination

• 1 tsp white pepper
• 2 tbsp curd
• Salt

For the masala

• 3 tbsp oil
• 2 onions roughly chopped
• 2 green chillies
• 12-15 cashews
• 2 tsp ginger-garlic paste
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• Water as needed
• Kasuri methi (dried fenugreek leaves)
• ¼ cup – ½ cup fresh cream
• Butter optional

Instructions

• In a bowl, add the chicken, white pepper, curd/yoghurt, and salt, mix well ensuring the chicken pieces are well coated with the marinade and keep them aside for 30 minutes to 1 hour.
• Heat oil in a pan over medium heat. Add the chopped onion, green chilli and cashews and saute until they turn translucent.
• Cool and grind them to a fine paste in a blender/food processor.
• In the same pan, heat oil add the ginger-garlic paste and saute until the raw smell disappears.
• Add the ground paste and saute until the oil separates. Once the oil is separated, add the marinated chicken and mix. If the gravy is too thick, you can add a little water to achieve your desired consistency.
• Add the spice powders (coriander powder, garam masala, cumin powder) and mix. Cook the chicken on medium heat until it’s cooked through and the oil starts to separate from the masala. Stir occasionally to prevent sticking.
• Once the chicken is cooked, check for seasoning and adjust if necessary.
• Lower the heat, add the fresh cream and let it simmer for another 2-4 minutes.
• Garnish with the crushed kasuri methi (dried fenugreek leaves) and a blob of butter while serving.
• Serve Malai chicken hot with naan, roti, appam or rice.

Notes

You can customize the spice level according to your preference by adjusting the amount of green chilly.