Malai Chicken Recipe | Murgh Malai | Creamy Chicken Gravy Recipe | Kitchenstagram
Malai Chicken Curry, also known as Murgh Malai, is a comforting North Indian dish known for its smooth, velvety texture and delicate flavour. Tender chicken is simmered in a luscious gravy that combines creamy richness with aromatic spices, creating well-balanced curry that is neither too spicy nor too heavy. Its mild yet flavourful profile makes it a favorite for family meals and special occasions alike. The recipe is simple to prepare and delivers restaurant-style results with minimal effort. Pair it with naan, lachha paratha or steamed rice for a satisfying and comforting meal.
Serving suggestions:
Malai Chicken is best enjoyed with soft Indian breads that can soak up its rich, creamy gravy, making every bite more flavourful. It also pairs wonderfully with fragrant rice dishes, creating a comforting and satisfying meal. To round out the spread, serve it alongside a cooling yogurt-based side and a light salad for contrast. When you’re planning a relaxed family dinner or hosting friends for a special gathering, this creamy chicken fits effortlessly into the menu. Its mild yet luxurious flavour makes it crowd pleaser that pairs beautifully with a variety of traditional accompaniments.
Storage Tips:
For the best taste and texture, keep leftover Chicken Malai Curry refrigerated in a sealed container and enjoy it within a couple of days. When warming it up, heat gently on the stovetop or in the microwave. If the gravy becomes too thick, stir in a splash of water to bring back its creamy consistency.
Ingredients:
250 gm Chicken, curry cut
2 tbsp Ghee
2 nos. Green Cardamom
1 no. Black Cardamom
4-5 nos. Clove
1 tsp Shahi Jeera
1 tbsp Ginger, chopped
1 tsp Coriander Powder
1 no. Onion paste
1 cup Whole Milk
Salt to taste
1/4 cup Cashew Paste
1/4 cup +Extra Heavy Cream
1/4 tsp Cardamom powder
1 tbsp Black Pepper powder
1/2 tsp Dry Fenugreek leaves/ Kasuri Methi
Fresh Coriander leaves, for garnish
Preparation:
- Step 1: In a pot, heat ghee and add green cardamom, black cardamom, cloves, shahi jeera and chopped ginger, sauté for few minutes.
- Step 2: Add the chicken and fry for 2-3 minutes on low-medium heat. Add coriander powder and sauté for few minutes.
- Step 3: Add onion paste and fry on low-medium heat until the paste is light pink and cooked. Add water and stir to combine.
- Step 4: Add the milk and salt to taste, stir to combine. Cover and cook on low heat for 10 minutes.
- Step 5: Add cashew paste and heavy cream, stir to combine. Cover and cook on low heat for 15 minutes or until the chicken is cooked through.
- Step 6: Once the chicken is done add cardamom powder, black pepper powder and fenugreek leaves, stir to combine. Remove the chicken from heat.
- Step 7: Transfer the chicken in a serving bowl. Garnish with heavy cream and fresh coriander. Serve hot with rice, roti, paratha or naan.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2