If you love rich, comforting Indian curries, Malai Chicken Curry—also known as Murgh Malai—is a dish that deserves a permanent place in your kitchen. This luxurious creamy white chicken curry is made with tender chicken simmered in a silky sauce of onions, cashews, yogurt, and cream, delicately spiced for warmth rather than heat.
Perfect for family dinners, festive gatherings, or when you want restaurant-style Indian food at home, this homemade Malai Chicken Curry feels indulgent yet balanced. Serve it with warm naan or soft rotis, and you’ve got a meal that feels both special and deeply comforting.
Why You’ll Love This Recipe
- Creamy, rich texture without overpowering spice
- Restaurant-style white chicken curry made at home
- Family-friendly and perfect for special occasions
- Uses simple ingredients with big flavor payoff
- Great alternative to tomato-based chicken curries
Ingredients
Chicken & Marinade
- Boneless chicken thighs – Juicy, tender, and ideal for curries
- Lime juice – Helps tenderize the chicken
- Salt – Enhances overall flavor
- White pepper powder – Adds gentle heat without darkening the gravy
Curry Base
- Oil – For sautéing the aromatics
- Onion – Creates body and mild sweetness
- Green chili – Adds subtle heat
- Ginger & garlic – Classic aromatic base for Indian curries
- Cashews – Thicken the gravy and add richness
Creamy Finish
- Ghee or butter – Adds depth and aroma
- Plain yogurt – Brings tang and creaminess
- Fresh cream – Creates the signature malai texture
- Water – Adjusts consistency
Whole Spices
- Green cardamom – Floral and aromatic
- Black peppercorns – Mild heat
- Cloves – Warm spice notes
- Cumin seeds – Earthy flavor
Ground Spices
- Cumin powder – Warm and nutty
- Coriander powder – Balances the richness
- White pepper powder – Gentle heat
- Salt – Adjust to taste
- Garam masala – Finishing spice blend
- Kasoori methi (dried fenugreek leaves) – Adds classic North Indian aroma
How to Make Malai Chicken Curry
Marinate the Chicken
Mix chicken with lime juice, salt, and white pepper. Cover and marinate for at least 30 minutes to enhance flavor and tenderness.
Prepare the Onion-Cashew Paste
Heat oil in a pan and sauté onions until translucent. Add green chili, ginger, garlic, and cashews. Fry briefly, cool slightly, then blend with water into a smooth paste.
Build the Curry Base
In the same pan, heat ghee or butter. Add whole spices and sauté until fragrant. Add the onion-cashew paste and cook until it thickens and changes color.
Cook the Chicken
Add marinated chicken and cook on high heat until the pieces turn white on the outside. Add ground spices and cook for a few minutes to bloom the flavors.
Add Yogurt & Simmer
Lower the heat and slowly stir in whisked yogurt, stirring continuously to prevent curdling. Add water, cover, and simmer until the chicken is tender.
Finish with Cream & Aromatics
Stir in cream, garam masala, and crushed kasoori methi. Simmer briefly until the curry turns silky and aromatic.
Tips for Success
- Always add yogurt on low heat to avoid splitting
- Blend the onion mixture until completely smooth for a white gravy
- Use chicken thighs for maximum juiciness
- Adjust cream quantity based on how rich you want the curry
Equipment Needed
- Heavy-bottom pan or kadhai
- Blender or food processor
- Wooden spoon or spatula
Alternative: An immersion blender can be used for the sauce if needed.
Recipe Variations
- Nut-Free Version: Skip cashews and add extra cream
- Extra Creamy: Increase cream and reduce water slightly
- Spicier Malai Chicken: Add extra green chili or black pepper
- Dairy-Light: Use coconut cream instead of dairy cream
Serving Suggestions
- Serve hot with naan, roti, or paratha
- Pair with jeera rice or ghee rice
- Garnish with fresh cream drizzle and cilantro
- Add sliced onions and lemon wedges on the side
FAQs
Is Malai Chicken Curry spicy?
No, it’s mild and creamy with gentle warmth.
Can I make this ahead of time?
Yes, it tastes even better the next day.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days.
Can I use chicken breast?
Yes, but thighs are recommended for juiciness.
What can I substitute for kasoori methi?
Use a small pinch of dried oregano or simply omit it.
Final Thoughts
This Malai Chicken Curry is the ultimate comfort dish for lovers of rich, creamy Indian food. With its velvety white gravy and tender chicken, it’s elegant enough for guests yet simple enough for a cozy night in. Try it once, and it’s bound to become one of your favorite homemade Indian chicken recipes.
If you give this recipe a try, don’t forget to share how you served it and who you enjoyed it with
Print
Malai Chicken Curry (Creamy White Chicken Curry)
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
Description
Malai Chicken Curry, also known as Murgh Malai, is a rich and creamy white chicken curry made with tender chicken pieces simmered in a luscious yogurt and cream-based gravy. Mildly spiced and incredibly flavorful, it’s a favorite among chicken lovers.
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
- Marinate the chicken with lime juice, salt, and white pepper. Set aside for 30 minutes.
- 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.
- In the same pan, heat ghee or butter. Add whole spices and sauté for 30 seconds.
- Add the onion-cashew paste and cook for 5 minutes until lightly colored.
- Add the marinated chicken and cook on high heat for 4–5 minutes until white on the outside.
- Add ground spices and cook for 3–4 minutes.
- Lower the heat, add yogurt, and stir continuously for 3 minutes until oil separates.
- Add water, cover, and simmer on low heat for 10–12 minutes until chicken is tender.
- Add cream, garam masala, and crushed kasoori methi. Simmer for 2–3 minutes.
- Serve hot with naan or roti.
Notes
- Marinate the chicken for at least 30 minutes or up to 8 hours for best flavor.
- Cashews add richness; skip them to make the curry nut-free.
- Always add yogurt on low heat and stir continuously to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
