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Malai Chicken Curry (Creamy White Chicken Curry): A Silky, Aromatic Dream

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Malai Chicken Curry – a luxuriously creamy, mild, and aromatic white chicken curry from the Indian subcontinent. Tender chicken thighs simmered in a rich cashew-onion cream sauce with fragrant whole spices, yogurt, and fenugreek leaves. This restaurant-style curry is perfect for those who love creamy, comforting curries without the heat!

Ingredients

  • 1 pound boneless chicken thighs, cut into 2-inch 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
  • 1 tablespoon dried fenugreek leaves (kasoori methi), crushed
  • Whole Spices:
  • 4 green cardamom
  • 12 black peppercorns
  • 5 cloves
  • 1 teaspoon cumin seeds
  • Spices:
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon white pepper powder
  • 1/4 teaspoon salt

Instructions

  1. Marinate the chicken with lime juice, salt, and white pepper. Set aside for 30 minutes.
  2. Heat oil in a pan and sauté onions for 3 minutes until translucent. Add green chili, ginger, garlic, and cashews. Cook for 2 minutes, then blend with 1/4 cup water into a smooth paste.
  3. In the same pan, heat ghee or butter. Add whole spices and sauté for 30 seconds.
  4. Add the onion-cashew paste and cook for 5 minutes until lightly colored.
  5. Add the marinated chicken and cook on high heat for 4–5 minutes until white on the outside.
  6. Add ground spices and cook for 3–4 minutes.
  7. Lower the heat, add yogurt, and stir continuously for 3 minutes until oil separates.
  8. Add water, cover, and simmer on low heat for 10–12 minutes until chicken is tender.
  9. Add cream, garam masala, and crushed kasoori methi. Simmer for 2–3 minutes.
  10. Serve hot with naan or roti.

Notes

  • Use chicken thighs for the juiciest, most flavorful results – breasts can dry out.
  • Stir continuously when adding yogurt to prevent curdling.
  • Kasoori methi (dried fenugreek leaves) adds an authentic aromatic flavor – don’t skip it!
  • For a richer texture, soak cashews in warm water for 10 minutes before blending.
  • Adjust green chili to control heat – remove seeds for milder flavor.
  • For a dairy-free version, substitute coconut cream for cream and dairy-free yogurt.
  • Serve with naan, roti, paratha, or jeera rice.
  • Leftovers can be refrigerated for up to 5 days – flavors improve overnight.
  • Freezes well for up to 3 months.

Find it online: https://asilrecipes.com/malai-chicken-curry-creamy-white-chicken-curry-a-silky-aromatic-dream/