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.
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 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 cook until they turn translucent (6-8 minutes), stirring frequently.
Now add chilies and cook 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 40-45 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.
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.