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    Whisk Affair » Recipes » Dal & Curries » Chicken Curries » Malai Chicken Curry (Murgh Malaiwala)

    Published: Oct 16, 2022 | Last Updated On: Feb 24, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Malai Chicken Curry (Murgh Malaiwala)

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    Malai Chicken Curry (Murgh Malaiwala) is a rich and creamy chicken curry with pieces cooked with heavy cream, yogurt, and spices. Serve it with naan or lachha paratha for an indulgent meal (gluten-free).

    Here are some more chicken curry recipes that you may like – Chicken Salna, Andhra Chicken Curry, Chicken Curry, Chicken Vindaloo, Tomato Chicken Curry, and Butter Chicken.

    Malai chicken curry served in a bowl.
    Jump to:
    • About Malai Chicken Curry (Murgh Malaiwala)
    • Ingredients
    • How To Make Malai Chicken Curry
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Malai Chicken Curry (Murgh Malaiwala)

    Malai in Hindi means the thick cream layer collected on the milk. It is basically heavy cream.

    Malai Chicken Curry (Murgh Malaiwala) is a North Indian chicken curry with chicken pieces marinated in yogurt and mild spices and then cooked in a rich heavy-cream-based curry.

    This Malai Chicken Curry is loaded with flavors and comes together in no time using a few simple ingredients.

    Serve it with Indian bread like Naan, Laccha Paratha, or Tandori Roti for an indulgent meal.

    This gluten-free curry recipe can be easily doubled or tripled.

    Ingredients

    Malai chicken ingredients 1
    Malai chicken ingredients 2
    Malai chicken ingredients 3

    Chicken – Use skinless bone-in chicken pieces as the bones release a lot of flavor into the curry. If you are not a bone-in chicken person, then you can use boneless chicken cut into small pieces.

    For the Marination

    Chicken pieces are marinated with Greek yogurt (or thick yogurt, dahi, curd), freshly squeezed lime juice, ginger garlic paste, salt, and garam masala powder.

    For The Curry

    Cream & Milk – Heavy cooking cream and milk are the ingredients that make this curry different from other curries.

    If you live in India, you can use Amul cream. You can use milk malai in place of tetra-pack cream.

    Whole Spices – You will need cloves (laung) and whole black peppercorns (kali mirch).

    Spice Powders – The curry is flavored with basic spice powders such as cardamom powder (ground cardamom), Kashmiri red chili powder, white pepper powder, and garam masala powder.

    Others – You will also need vegetable oil, ghee, onions, green chilies, saffron strands, dried fenugreek leaves (Kasuri methi), and crispy fried onions.

    Make crispy fried onions at home or buy them out.

    How To Make Malai Chicken Curry

    Marinate The Chicken

    Mix

    • 2 tablespoon Greek yogurt (or thick curd)
    • 1 tablespoon freshly squeezed lime juice
    • 2 teaspoon ginger garlic paste
    • 2 teaspoon salt
    • 1 teaspoon garam masala powder

    in a bowl.

    Marination ingredients added to a bowl.
    Mixed well.

    Add 2 pounds (1 kg) skinless bone-in chicken (cut into 1 and ½ inch pieces) to the bowl and coat well with the marinade.

    Cover the bowl with a cling wrap and refrigerate for 3-4 hours.

    Chicken mixed with the marinade.

    Make The Curry

    Heat 1 tablespoon vegetable oil and 1 tablespoon ghee in a pan over medium-high heat.

    Oil and ghee heating in a pan.

    When the oil is hot, add 3-4 cloves and 5-6 whole black peppercorns and saute for 4-5 seconds.

    Cloves and black peppercorns added to the pan.

    Add 1 and ½ cups of chopped onions and fry until they turn translucent (6-8 minutes), stirring frequently.

    Onions added to the pan.

    Now add 2-3 green chilies (slit into half) and saute for 8-10 seconds.

    Green chilies added to the pan.

    Add the marinated chicken with the marinade and cook for 5-6 minutes, until the chicken is slightly browned and the raw smell is gone. Stir frequently while cooking.

    Marinated chicken added to the pan.

    Now add 1 cup of water and mix well.

    Water added to the pan.

    Reduce the heat to low.

    Cover the pan with a lid and cook for 35-40 minutes until the chicken is cooked well. Stir a few times while cooking.

    Pan covered with a lid.

    Now add

    • 3.5 oz (100 ml) heavy cooking cream
    • ½ cup milk
    • 15-20 saffron strands
    • ½ teaspoon cardamom powder
    • ½ teaspoon white pepper powder
    • 2 tablespoon Kasuri methi

    and cook for another 2 minutes.

    Cream, milk, saffron, cardamom powder, white pepper powder, and kasuri methi added to the pan.

    Add 2 teaspoon Kashmiri red chili powder and ½ teaspoon garam masala powder and mix well.

    Chilli powder and garam masala powder added to the pan.

    Add ½ cup of crushed crispy fried onions and cook for 4-5 minutes, stirring frequently.

    Crispy fried onions added to the pan.

    Check for salt and add more if needed.

    Serve hot.

    Ready malai chicken curry.

    Serving Suggestions

    Murgh Malaiwala tastes delicious with any Indian bread, be it a phulka, tawa paratha, naan, garlic naan, tandoori roti, missi roti, or any other bread that you prefer.

    It can also be served with steamed rice, jeera rice, or any other lightly spiced pulao or biryani.

    Storage Suggestions

    Chicken Malai Curry has cream and milk as its two main ingredients. Therefore, it will last only about 2 days. Store it in an air-tight container in the refrigerator.

    Reheat in a pan or microwave until hot. Add a little water and adjust the consistency if it has dried after refrigeration.

    You Might Also Like

    • Restaurant Style Chicken Angara is a spicy chicken curry made using freshly ground masala powder. Make it using my easy recipe at home (gluten-free).
      Restaurant Style Chicken Angara
    • Tariwala Chicken is a popular Punjabi curry where chicken is cooked in a thin spicy gravy. It is best served with phulka or rice. Here is how to make it in an instant pot and a traditional pressure cooker.
      Punjabi Tariwala Chicken
    • This Punjabi Egg Curry (Anda Curry) is a flavorful curry where hard-boiled eggs are simmered in an onion- tomato based gravy. Make it in under 30 minutes using simple ingredients (gluten-free).
      Punjabi Egg Curry (Anda Curry)
    • Bhuna Gosht (Mutton Bhuna) is a delicious goat meat curry popular in North India and Pakistan. Serve it with naan or khamiri roti for an unforgettable meal.
      Bhuna Gosht (Mutton Bhuna)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Malai Chicken Curry (Murgh Malaiwala) is a rich and creamy chicken curry where chicken pieces are cooked with heavy cream, yogurt, and spices. Serve it with naan or lachha paratha for an indulgent meal (gluten-free).

    Malai Chicken Curry Recipe (Murgh Malaiwala)

    Malai Chicken Curry (Murgh Malaiwala) is a rich and creamy chicken curry where chicken pieces are cooked with heavy cream, yogurt, and spices. Serve it with naan or lachha paratha for an indulgent meal.
    4.31 from 33 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 6 people
    Calories: 264kcal
    Author: Neha Mathur

    Ingredients 

    To Marinate The Chicken

    • 2 pounds skinless bone-in chicken (1 kg, cut into 1 and ½ inch pieces)
    • 2 tablespoons Greek yogurt (or thick plain yogurt (dahi, curd))
    • 1 tablespoon freshly squeezed lime juice
    • 2 teaspoons ginger garlic paste
    • 2 teaspoons salt (or to taste)
    • 1 teaspoon garam masala powder

    For The Curry

    • 1 tablespoon vegetable oil
    • 1 tablespoon ghee
    • 3-4 cloves (laung)
    • 5-6 whole black peppercorns (kali mirch)
    • 1 and ½ cups chopped onions
    • 2-3 green chilies (slit into half)
    • 3.5 ounce heavy cooking cream (100 ml)
    • ½ cup milk
    • 15-20 saffron strands
    • ½ teaspoon cardamom powder
    • ½ teaspoon white pepper powder
    • 2 tablespoons Kasuri methi (crushed)
    • 2 teaspoons Kashmiri red chili powder
    • ½ teaspoon garam masala
    • ½ cup crispy fried onions (crushed)
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    Instructions

    Marinate The Chicken

    • Mix together yogurt, lime juice, ginger garlic paste, salt, and garam masala powder in a bowl.
    • Add chicken to the bowl and coat well with the marinade.
    • Cover the bowl with a cling wrap and refrigerate for 3-4 hours.

    Make The Curry

    • Heat vegetable oil and ghee in a pan over medium-high heat.
    • When the oil is hot, add cloves and black peppercorns and saute for 4-5 seconds.
    • Add onions and fry until they turn translucent (6-8 minutes), stirring frequently.
    • Now add chilies and saute for 8-10 seconds.
    • Add the marinated chicken along with the marinade and cook for 5-6 minutes, until the chicken is slightly browned and the raw smell is gone. Stir frequently while cooking.
    • Now add 1 cup of water and mix well.
    • Reduce the heat to low.
    • Cover the pan with a lid and cook for 35-40 minutes, until the chicken is cooked well. Stir a few times while cooking.
    • Now add cooking cream, milk, saffron strands, cardamom powder, white pepper powder, and Kasuri methi, and cook for another 2 minutes.
    • Add chili powder and garam masala powder and mix well.
    • Add crispy fried onions and cook for 4-5 minutes stirring frequently.
    • Check for salt and add more if needed.
    • Serve hot.

    Video

    https://www.youtube.com/watch?v=DOjAXTSqxlA&t=46s

    Notes

    Use bone-in chicken pieces as the bones release a lot of flavor into the curry. If you are not a bone-in chicken person, then you can use boneless chicken cut into small pieces.
    You can use fresh homemade malai in this recipe in place of tetra pack cream.

    Nutrition

    Calories: 264kcal | Carbohydrates: 11g | Protein: 20g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 114mg | Sodium: 974mg | Potassium: 381mg | Fiber: 2g | Sugar: 4g | Vitamin A: 515IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 1mg
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    More Chicken Curry Recipes

    • Kerala Style Chicken Stew is a traditional dish from the state of Kerala (India). It is a mild chicken curry prepared using bone-in chicken, veggies, spices, and coconut milk. Make it using my easy recipe and serve it with steamed rice, appam, or hoppers.
      Traditional Kerala Style Chicken Stew
    • Chicken Kali Mirch (Black Pepper Chicken Curry) is a delicious Indian chicken curry loaded with black pepper. Serve this rich and creamy curry with Lachha Paratha or Naan for an indulgent meal (gluten-free).
      Chicken Kali Mirch (Black Pepper Chicken Curry)
    • Kadai Chicken (Chicken Karahi Curry) is a delicious Indian chicken curry where chicken is cooked with freshly ground spices. This spicy curry goes well with naan or any other Indian bread.
      Restaurant Style Kadai Chicken (Chicken Karahi Curry)
    • This spicy and flavorful Indian-style Boneless Chicken Curry is a breeze to make using a few simple ingredients. Make it in an instant pot or a traditional pressure cooker (gluten-free).
      North Indian Boneless Chicken Curry

    Reader Interactions

    Comments

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      Recipe Rating




    1. Preetha Soumyan

      June 15, 2014 at 2:46 pm

      Such an inviting dish to be served for an awesome dinner at home….and be a star

      Reply
    2. sunil

      May 02, 2018 at 10:19 am

      4 stars
      Ur recipes r great n easy to make really….

      Reply
      • Neha Mathur

        May 03, 2018 at 8:38 am

        Thnx a lot 🙂

        Reply
    3. kavish

      September 01, 2018 at 4:08 pm

      5 stars
      dear its awesome, by your way of writing, it is very easy to understand each and every process

      Reply
      • Neha Mathur

        September 06, 2018 at 12:25 pm

        Thnx

        Reply
    4. FARIDA BANU

      October 18, 2018 at 5:59 am

      Hi, Neha your recipe was simply super.

      Reply
      • Neha Mathur

        October 18, 2018 at 12:46 pm

        Thnx 🙂

        Reply
    5. FARIDA BANU

      October 18, 2018 at 6:01 am

      Hi, Neha your recipe is very simple and Awesome,

      Reply
      • Neha Mathur

        October 18, 2018 at 12:46 pm

        Thnx a lot 🙂

        Reply
    6. Poonam

      March 18, 2019 at 1:53 pm

      5 stars
      Absolutely delicious !!!!! Everyone just loved it..thank you

      Reply
      • Neha Mathur

        March 19, 2019 at 5:09 am

        Thnx a lot for trying 🙂

        Reply
    7. Saif Mukhtar

      April 19, 2020 at 6:30 am

      4 stars
      Great recipes

      Reply
      • Neha Mathur

        April 19, 2020 at 12:22 pm

        Thanks

        Reply
    8. Pinky

      June 24, 2020 at 9:45 am

      5 stars
      I tried this at home, and it is an absolutely wonderful , tasty and easy dish to prepare. Restaurant quality final product and my family really loved it.

      Reply
      • Neha Mathur

        June 26, 2020 at 3:44 pm

        Awesome 🙂

        Reply
    9. Santa surjya das

      May 06, 2022 at 4:52 pm

      5 stars
      thankyou for a great recipe made in such a simple way……..really a classic

      Reply

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    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

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