Name: Malai Chicken Curry (Creamy White Chicken Curry) Recipe
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: North 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 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

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Introduction

Malai Chicken Curry is a rich and creamy white chicken curry known for its smooth texture and mildly spiced flavors. This comforting dish combines tender chicken pieces with a luscious blend of cashews, cream, and aromatic spices, making it a perfect choice for a special meal or weekend dinner.

A black frying pan filled with a thick, light greenish-yellow creamy sauce with small green herb specks evenly mixed in. Large chunks of tender chicken pieces are spread throughout the sauce, coated well and showing a slightly browned surface. The pan is placed on a light wooden cutting board on a white marbled texture surface. In the background, a green and white checkered cloth partially covers the surface, with two wooden spoons resting on a blue and white checkered cloth. One spoon holds whole black peppercorns, and the other holds a beige powder, likely ground spices. 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.
Step 2: Heat oil in a large pan over medium-high heat. Add the sliced onions and fry on medium heat for 3 minutes until translucent. Add diced green chili, chopped ginger, garlic, and cashews. Stir and cook for another 2 minutes, then transfer the mixture to a blender.
Step 3: Once slightly cooled, add 1/4 cup water to the blender and blend into a smooth paste. Set aside.
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—and sauté for about 30 seconds until aromatic.
Step 5: Add the onion-cashew paste to the pan and cook on medium heat for 5 minutes until the color deepens slightly.
Step 6: Add the marinated chicken pieces. Stir and fry on high heat for 4–5 minutes until the chicken turns white on the outside.
Step 7: Stir in the cumin powder, coriander powder, white pepper powder, and salt. Cook on medium heat for 3–4 minutes.
Step 8: Reduce the heat to low and add the whisked yogurt. Cook gently for about 3 minutes, stirring continuously until oil separates.
Step 9: Pour in 1/2 cup water, mix well, cover with a lid, and simmer on low heat for 10–12 minutes until the chicken is tender.
Step 10: Remove the lid, stir the curry, then add the cream and garam masala. Mix thoroughly.
Step 11: Crush the dried fenugreek leaves between your palms and add them to the curry. Stir and simmer for 2–3 more minutes.
Step 12: Your Malai Chicken Curry is ready to serve. Enjoy it hot with fresh roti or naan.

Tips & Variations

For a richer flavor, use fresh cream instead of lighter cream varieties.
If you prefer less heat, reduce or omit the green chili pepper.
Cashews can be soaked in warm water before blending for an even smoother paste.
Chicken breast can be used instead of thighs, but thighs give the curry a juicier texture.
For a nut-free version, try substituting cashews with blanched almonds.

Storage

Store any leftover Malai Chicken Curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat to prevent the cream from curdling, adding a splash of water or cream if the curry has thickened too much.

How to Serve

The image shows a black bowl filled with several large pieces of chicken covered in a thick, creamy, pale green curry sauce with visible small herbs and spices. To the right of the bowl, there is a white rectangular plate with neatly stacked pieces of golden-brown flatbread cut into squares, garnished with a few small green herb leaves. The bowl and plate rest on a white marbled surface, and there is a green and white checkered cloth with a few cashews scattered beside the bowl. The overall presentation is clean and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry ahead of time?

Yes, the flavors deepen if allowed to rest for a few hours or overnight in the refrigerator. Reheat gently before serving.

Is this curry spicy?

The curry is mildly spiced and creamy. You can adjust the green chili and pepper quantities to suit your spice preference.