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 tablespoons oil; 1 1/2 cups yellow onion, sliced; 1 green chili pepper, diced; 1 inch ginger, chopped; 4 cloves garlic, chopped; 12 cashews; 1 tablespoon ghee or butter; 3 tablespoons 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 pods (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 North Indian dish known for its smooth texture and delicate spices. This luscious white chicken curry is perfect for those who enjoy subtly spiced, flavorful meals with a velvety finish.

A black bowl filled with thick, creamy, light beige curry with green herb specks and large chunks of tender meat, placed on a green and white checkered cloth over a white marbled surface. Around the bowl are garlic cloves and cashew nuts scattered casually, adding texture to the scene. To the right, a white plate holds folded, golden-brown flatbread with a soft, slightly flaky texture visible in the layers. A small sprig of green herb rests near the plate, adding a fresh touch. The image is bright and clear with a natural look. 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 to enhance the flavor.
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. Then add diced green chili, chopped ginger, garlic, and cashews. Stir and cook for another 2 minutes. Transfer this mixture to a blender.
Step 3: Once the mixture cools slightly, add 1/4 cup of water and blend to form a smooth paste. Set aside for later use.
Step 4: In the same pan, heat ghee or butter over medium flame. Add the whole spices: green cardamom, black peppercorns, cloves, and cumin seeds. Sauté for about 30 seconds until aromatic.
Step 5: Add the blended onion-cashew paste to the pan and cook on medium heat for 5 minutes, stirring occasionally until the color begins to change.
Step 6: Add the marinated chicken pieces to the pan. Stir and fry on high heat for 4-5 minutes until the chicken turns white on the outside.
Step 7: Add cumin powder, coriander powder, white pepper powder, and salt. Mix well and continue frying on medium heat for 3-4 minutes.
Step 8: Lower the heat and add whisked yogurt gradually, stirring continuously to avoid curdling. Cook on low heat for around 3 minutes until the oil begins to separate.
Step 9: Pour in 1/2 cup water, stir well, cover with a lid, and simmer on low heat for 10-12 minutes until the chicken is tender and cooked through.
Step 10: Remove the lid and stir the curry. Add fresh cream and garam masala, mixing gently to combine all flavors.
Step 11: Crush dried fenugreek leaves (kasoori methi) between your palms and sprinkle into the curry. Stir and simmer for another 2-3 minutes.
Step 12: Your Malai Chicken Curry is ready to serve. Enjoy it hot with fresh roti or naan for a comforting meal.

Tips & Variations

For extra richness, you can add a bit more cream or substitute with coconut cream for a slight twist.
If you prefer less heat, reduce or omit the green chili pepper.
Using chicken breast instead of thighs is possible but may result in a drier texture.
Garnish with fresh coriander leaves for added freshness and color.

Storage

Store leftover Malai Chicken Curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent curdling, stirring occasionally. Avoid microwaving on high heat to maintain the creamy texture.

How to Serve

A deep black frying pan with a silver rim and a black handle holds a creamy dish with chunks of tender chicken in a thick, pale green sauce speckled with herbs. The sauce has a smooth but slightly textured look, covering all the chicken pieces evenly. The pan sits on a small wooden cutting board that contrasts with the white marbled surface below. To the upper left corner, there are two wooden spoons on a blue and white checkered cloth, one spoon filled with black peppercorns and the other with ground spices, and a green and white striped cloth partially under the board. Scattered around are some cashews and garlic cloves adding a rustic touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of cashews?

Yes, almonds or macadamia nuts can be used as substitutes, but cashews provide the best creamy consistency in this recipe.

Is this dish spicy?

The curry has a mild to moderate spice level due to green chili and white pepper, which can be adjusted to your preference by using less chili or omitting pepper spices.