Malai Chicken Curry is a delightful dish that brings together the rich flavors of Indian spices with creamy textures, resulting in a mouthwatering experience for your taste buds.
Originating from the Indian subcontinent, this recipe is a favorite among many for its comforting warmth and aromatic blend of spices.
While it might sound complex, fear not, as this recipe is suitable for beginners with its straightforward steps and readily available ingredients.
The marinade, infused with a mix of turmeric, garam masala, and other spices, ensures that every bite of chicken is bursting with flavor.
In the curry masala, the combination of onions, garlic, and ginger creates a fragrant base, while the addition of creamy yogurt and double cream provides a luscious richness to the sauce.
The finishing touch of fenugreek leaves adds a subtle hint of bitterness that balances the dish perfectly.
Expert Tip: For a more intense flavor, marinate the chicken for longer, ideally overnight in the refrigerator. This allows the spices to penetrate the meat fully, resulting in a more flavorful dish.
Chicken: Chicken provides a hearty protein base that soaks up the flavors of the marinade and curry masala. Its tender texture and mild flavor make it the perfect canvas for the spices and creaminess of the dish.
Turmeric Powder (Haldi): Turmeric powder not only adds a vibrant yellow hue to the dish but also brings its earthy flavor and anti-inflammatory properties. It helps to enhance the overall color and taste of the marinade, giving the chicken a beautiful golden coating.
Salt: Salt is essential for seasoning the chicken and bringing out the flavors of the other spices. It helps to balance the taste and ensures that each bite is properly seasoned.
Garam Masala: Garam masala is a fragrant blend of ground spices commonly used in Indian cooking. It adds warmth and depth to the marinade, infusing the chicken with a complex flavor profile.
Black Pepper: Black pepper adds a subtle heat and pungency to the marinade, complementing the other spices and adding a kick to the dish.
Coriander Powder: Ground coriander lends a citrusy, slightly sweet flavor to the marinade, enhancing the overall aroma and taste of the dish. It pairs well with the other spices, adding depth and complexity.
Chilli Powder: Chilli powder provides a spicy kick to the marinade, adding heat and intensity to the dish. Adjust the amount according to your preference for spice level.
Cashew Powder: Cashew powder adds richness and creaminess to the marinade, giving the chicken a luxurious texture. It also helps to thicken the sauce and enhance its velvety mouthfeel.
Yoghurt: Yoghurt serves as the base of the marinade, tenderizing the chicken and infusing it with tangy flavor. It also helps to balance the spices and create a cohesive coating for the chicken pieces.
Olive Oil: Olive oil is used for cooking the curry masala, providing a rich and fruity flavor to the dish. Its high smoke point makes it ideal for sautéing the onions and spices without burning.
Onions: Onions form the aromatic base of the curry masala, lending sweetness and depth to the dish. When cooked down, they add a savory richness to the sauce.
Green Chilli Paste: Green chilli paste adds a fiery heat to the curry masala, giving the dish a spicy kick. Adjust the amount according to your preference for heat level.
Garlic Paste: Garlic paste contributes a pungent and slightly sweet flavor to the curry masala, enhancing its depth and complexity. It pairs well with the other spices, adding richness to the sauce.
Ginger Paste: Ginger paste adds a zesty and aromatic flavor to the curry masala, balancing out the richness of the cream and spices. It also offers digestive benefits and helps to elevate the overall taste of the dish.
Water: Water is used to create the base of the curry sauce, allowing the flavors of the spices and aromatics to meld together. It helps to thin out the sauce and create a cohesive texture.
Double Cream: Double cream adds a luxurious creaminess to the curry sauce, giving it a rich and velvety texture. It helps to balance out the spices and create a smooth, indulgent finish.
Dried Fenugreek Leaves (Methi): Dried fenugreek leaves impart a distinctive flavor to the dish, adding a slightly bitter and nutty taste. They complement the richness of the cream and spices, adding depth and complexity to the sauce.
Coriander: Fresh coriander leaves are used as a garnish, adding a burst of freshness and color to the dish. They also provide a subtle herbal flavor that enhances the overall aroma and taste.
Expert Tip: Don’t skip the step of sautéing the onions until softened before adding the ginger, garlic, and green chilli paste. This helps to release their flavors and creates a rich, aromatic base for the curry masala.
Expert Tip: When adding the double cream, lower the heat to prevent it from curdling. Stir gently and simmer the curry gently to ensure a smooth and creamy texture without any separation.
Yes, you can absolutely use bone-in chicken for this recipe. Just adjust the cooking time accordingly to ensure that the chicken is cooked through and tender.
Yes, you can substitute Greek yogurt for regular yogurt in the marinade. However, keep in mind that Greek yogurt tends to be thicker and tangier, so you may need to adjust the quantity slightly to achieve the desired consistency and flavor.
While cashew powder adds richness and creaminess to the marinade, you can omit it if you prefer. The dish will still be flavorful and delicious without it.
Yes, you can prepare the marinade and marinate the chicken ahead of time, then cook the curry just before serving. This allows the flavors to develop even more and makes for a convenient option for busy days or entertaining guests.
Leftover Malai Chicken Curry can be stored in an airtight container in the refrigerator for up to 3-4 days. Simply reheat it gently on the stovetop or in the microwave until heated through before serving.
Yes, you can freeze Malai Chicken Curry for longer storage. Transfer the cooled curry to a freezer-safe container and store it in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating and serving.
You can adjust the spice level of Malai Chicken Curry by varying the amount of chilli powder and green chilli paste used in the marinade and curry masala. Start with less if you prefer a milder flavor, then adjust to taste as needed.
Malai Chicken Curry pairs well with a variety of sides, including chapatis, naan bread, rice, or even mashed potatoes. You can also serve it with some fresh salad or steamed vegetables for a complete meal.
No, this recipe is not suitable for vegetarians as it contains chicken as the main ingredient. However, you can try substituting paneer or tofu for the chicken to make a vegetarian version of the dish.
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