Malai Chicken Recipe | Easy Creamy & Juicy Chicken Curry

Malai Chicken is a soft, creamy, and rich chicken dish that is loved by many people across India. The word “Malai” means cream in Hindi and Urdu. This dish gets its name because it uses fresh cream, yogurt, and spices to give a smooth and rich taste. Mughlai food was made in the kitchens of the Mughal kings many years ago in India. The Mughals loved food that was rich, creamy, and full of flavor. Many dishes we enjoy today, like Chicken Biryani, Korma, and Butter Chicken, were made during this time. Malai Chicken is also part of this royal food tradition. It was made for kings and queens, but now anyone can enjoy it at home. In this blog post, you will learn how to make Malai Chicken step by step. Even if you are new to cooking, don’t worry. The Malai Chicken Recipe is simple, and the result is always tasty. Let’s get started and make this creamy chicken at home.

What is Malai Chicken Recipe

Malai Chicken is a soft, creamy, and tasty chicken dish. It is also called Murgh Malai Tikka in some places. The word “Malai” means cream. So, this dish is made with cream, yogurt, and a few mild spices. It is not very spicy, but it is full of flavor. The chicken becomes very soft and juicy after cooking. Malai Chicken is white or light in color because it does not use red chili or strong spices. It is perfect for people who like mild food with a rich, creamy taste.

This dish is easy to make and does not take too much time. The chicken is marinated (soaked) in a mix of cream, yogurt, and mild spices for a few hours. Then, it is cooked until soft and juicy. You can grill it, bake it, or cook it in a pan. Malai Chicken is often served with Naan, Roti, or Rice. It also tastes great with mint Chutney or salad.

The Malai Chicken recipe is simple and easy to follow. You don’t need many ingredients, and you don’t need to be an expert in cooking. Anyone can make this dish at home. If you want to try something creamy, soft, and full of flavor, Malai Chicken is a great choice.

How to Make Malai Chicken

Malai Chicken is a soft, creamy, and tasty chicken dish made with yogurt, cream, and mild spices. This recipe is easy to make at home and does not need too many ingredients. Malai Chicken is not very spicy, so it is perfect for kids and people who like light flavors. You can enjoy it with naan, roti, or rice. Let's see how you can easily Make Malai Chicken at home step by step.

Marinate the Chicken

Step 1:- Cut the chicken into medium-sized pieces. Make sure all pieces are almost the same size so they cook evenly.

Step 2:- In a mixing bowl, add yogurt, fresh cream, ginger-garlic paste, green chili paste, lemon juice, garam masala, cardamom powder, salt, and pepper. These ingredients will make the chicken soft, juicy, and full of flavor.

Step 3:- Add 1 tablespoon of oil and mix the chicken gently using your hands or a spatula. Make sure every piece is coated nicely with the creamy marinade.

Step 4:- Cover the bowl and let the chicken rest for at least 30 minutes. This helps the flavors soak in and makes the chicken extra tender.

Cook the Chicken

Step 5:- Heat butter and a little oil in a pan. The oil prevents the butter from burning while cooking.

Step 6:- Add finely chopped onion and sauté until the onions become soft and light golden. This gives a sweet base flavor to the gravy.

Step 7:- Add ginger-garlic paste. Cook for a few seconds until the raw smell goes away and the mixture becomes fragrant.

Step 8:- Now add the marinated chicken along with all the marinade from the bowl. Mix well so the chicken coats with the onion mixture.

Step 9:- Add green chilies and cook on medium heat until the chicken turns white and starts releasing moisture. This means the chicken is cooking properly and absorbing all the flavors.

Prepare the Creamy Malai Base

Step 10:- Add the cashew paste, Pour in the milk and some water. Stir gently and let the mixture come to a slow simmer. Do not boil on high heat, otherwise the cream may split.

Step 11:- Add salt, white pepper, and crushed kasuri methi. These seasonings add aroma and the classic malai flavor.

Step 12:- Cover the pan and cook for a few minutes until the chicken becomes tender, juicy, and fully cooked. The gravy will thicken slightly at this stage.

Finish the Dish

Step 13:- Once the chicken is cooked, add fresh cream. This makes the gravy silky, smooth, and restaurant-style. Simmer on low heat for 1–2 minutes. Avoid boiling, as the cream can curdle.

Extra Tips & Tricks

Making Creamy, Restaurant-Style Malai Chicken at Home is much easier when you understand a few simple tricks. I have cooked this recipe many times, and honestly, these small details make a huge difference in taste, texture, and how rich the gravy turns out. If you follow these tips carefully, your Malai Chicken will turn out creamy, juicy, and unbelievably soft—just like the best restaurants.

Tip 1. Marinate the chicken properly:- Never skip marination. The yogurt, cream, and spices help soften the chicken and give it a melt-in-the-mouth texture. A minimum of 30 minutes is good, but 1–2 hours makes it even better.

Tip 2. Use fresh cream (not diluted):- Fresh, thick cream gives the gravy its signature silky texture. If the cream is too watery, the gravy won’t be as rich or smooth.

Tip 3. Do not cook on high heat after adding dairy:- Once yogurt, milk, or cream goes into the pan, reduce the flame. High heat can split the dairy and spoil the look of the gravy. Slow cooking keeps it silky and creamy.

Tip 4. Cashew paste equals richness:- Cashew paste is what makes the gravy naturally thick and luxurious. Blend soaked cashews with very little water for the best result. Too much water will make the gravy thin.

Tip 5. Use white pepper for authentic flavor:- White pepper adds a mild heat without changing the color of the gravy. This keeps the Malai Chicken beautifully creamy and light-colored.

Tip 6. Don’t brown the onions too much:- Onions should be only soft and light golden—not dark brown. Darker onions change the color of the gravy and make the dish less “malai-style.”

Tip 7. Always simmer the chicken gently:- Let the chicken cook slowly with the cashew and milk mixture. This ensures it stays soft and absorbs all the creamy flavors.

Tip 8. Crush kasuri methi between your palms:- Always crush kasuri methi before adding it. This releases maximum aroma and gives the dish a restaurant-style fragrance.

Tip 9. Adjust gravy thickness at the end:- If the gravy becomes too thick, add a splash of warm milk. If it becomes too thin, cook for a few minutes uncovered until it thickens naturally.

Tip 10. Add cream at the very end:- Fresh cream should always be added after turning the heat low. This gives the gravy a shiny, velvety finish and prevents curdling.

Tip 11. Rest the dish before serving:- Let the Malai Chicken rest for 5 minutes after turning off the heat. This helps the flavors settle and the gravy become smoother.

Tip 12. Serve hot for best taste:- Malai Chicken tastes best when served immediately. As it cools, the gravy thickens—so warming it gently before serving brings back the perfect consistency.

Try these tips once, and you’ll feel confident enough to make this recipe anytime. You may even prefer your homemade version over restaurant-style.

Recipe Card

Malai Chicken Recipe | Creamy, Juicy & Delicious

Prep Time: 20 Minutes   |   Cook Time: 25 Minutes   |   Total Time: 45 Minutes

1 Cup = 240 ml   |   1 Tbsp = 15 ml   |   1 Tsp = 5 ml

Servings: 4

Ingredients Table
Ingredients	Quantity
For Marinating the Chicken
Chicken (boneless, cubes)	500 g
Yogurt (thick)	½ cup
Fresh Cream	¼ cup
Ginger-Garlic Paste	1 tbsp
Green Chili Paste	1 tsp
Lemon Juice	1 tsp
Garam Masala	½ tsp
Cardamom Powder	¼ tsp
Salt	To taste
Black Pepper	¼ tsp
Oil	1 tbsp
For Cooking the Malai Chicken
Butter	1.5 tbsp
Oil	1 tbsp
Onion (finely chopped)	1 medium
Ginger-Garlic Paste	1 tsp
Green Chilies (slit)	2
Cashew Paste	3 tbsp
Fresh Cream	¼ cup
Milk	½ cup
Water	½ cup
Salt	To taste
White Pepper	As needed
Kasuri Methi (crushed)	½ tsp
For Garnish
Fresh Cream	As needed
Coriander Leaves	As needed

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Step-by-Step Instructions

Marinate the Chicken

Step 1: Cut chicken into medium pieces.

Step 2: Add yogurt, cream, ginger-garlic paste, green chili paste, lemon juice, garam masala, cardamom powder, salt, and pepper.

Step 3: Add 1 tbsp oil and mix well.

Step 4: Rest the marinated chicken for at least 30 minutes.

Cook the Chicken

Step 5: Heat butter and oil.

Step 6: Add onions and sauté until soft and golden.

Step 7: Add ginger-garlic paste and chilies; sauté until fragrant.

Step 8: Add marinated chicken and cook.

Step 9: Cook until chicken turns white and releases moisture.

Prepare the Creamy Malai Base

Step 10: Add cashew paste and mix well.

Step 11: Add milk and water; simmer gently.

Step 12: Add salt, white pepper, and kasuri methi.

Step 13: Cover and cook until chicken is soft and juicy.

Finish the Dish

Step 14: Add fresh cream and mix.

Step 15: Simmer for 1–2 minutes.

Garnish & Serve

Step 16: Drizzle extra cream on top.

Step 17: Garnish with coriander and serve hot.

Serving Suggestions

• Serve with: Butter Naan, Tandoori Roti, Garlic Naan, Lachha Paratha, Jeera Rice, Steamed Basmati Rice, Veg Pulao.
• Also pairs well with Roomali Roti or soft Dinner Rolls.

Tips

• Use thick yogurt and fresh cream for best texture.
• Marinate longer for tender chicken.
• Adjust cream/milk for gravy thickness.
• Cook on low-medium heat to avoid curdling.
• Cashew paste adds richness—don’t overuse.
• Add cream at the end for silky finish.
• Do not overcook chicken; keep it soft and juicy.

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Nutrition Facts (Per 1 Serving)
Nutrient	Amount	% Daily Value*
Calories	365 kcal	—
Total Fat	24 g	31%
Saturated Fat	10 g	50%
Trans Fat	0 g	—
Cholesterol	115 mg	38%
Sodium	490 mg	21%
Total Carbohydrates	10 g	4%
Dietary Fiber	1 g	4%
Sugars	4 g	—
Protein	28 g	56%
Vitamin A	—	10%
Vitamin C	—	6%
Calcium	—	12%
Iron	—	8%
Potassium	410 mg	9%

*Percent Daily Values are based on a 2000 calorie diet.

Please note, These values are approximate and may vary depending on the specific recipe ingredients used and cooking method.

How to Store and Reheat

After enjoying your creamy and tasty Malai Chicken, you may have some food left. Don’t throw it away! You can store it safely and eat it later. Storing and reheating the right way helps keep the chicken soft, juicy, and full of flavor. In this guide, you will learn simple steps to store Malai Chicken in the fridge or freezer and how to reheat it without losing taste.


How to Store Malai chicken
Step 1: Let It Cool Down:- After cooking the Malai Chicken, let it cool to room temperature before storing. Do not put hot food directly in the fridge.

Step 2: Use an Airtight Container:- Place the cooled chicken in a clean, airtight container. This keeps the food fresh and stops it from smelling in the fridge.

Step 3: Store in the Refrigerator:- Keep the container in the fridge. You can store Malai Chicken for up to 2 days safely. Do not keep it outside for long.

Step 4: For Longer Storage ( Freeze):- If you want to keep it longer, place the chicken in a freezer-safe box and freeze it. You can store it in the freezer for up to 1 month. Write the date on the box, so you remember when you stored it.


How to Reheat Malai chicken 
Step 5: Reheat from Fridge:- Take the chicken out of the fridge. Put it in a non-stick pan or microwave-safe bowl. If it looks dry, add 1–2 tablespoons of milk or cream. Heat on low flame for 5–7 minutes, or microwave for 1–2 minutes. Stir once or twice while reheating.

Step 6: Reheat from Freezer:- If frozen, first keep the container outside for 1 hour or use the microwave's defrost setting. Then reheat the same way as above, slowly on the stove or in the microwave.

Tips:- Only reheat the amount you want to eat. Do not reheat again and again. This keeps the food safe and tasty.

Common Mistakes to Avoid

Many home cooks, even experienced ones, often make a few small mistakes while preparing Malai Chicken that affect the creaminess, texture, and overall restaurant-style taste. The good news is that once you know what not to do, making rich, smooth, and flavorful Malai Chicken becomes very simple. Below are the most common mistakes people make and the easiest ways to fix them, so your Malai Chicken turns out creamy and delicious every single time.

Mistake 1: Skipping proper marination

• Problem: Chicken stays dry and doesn’t absorb flavor.
• Solution: Always marinate for at least 30 minutes, preferably longer. Yogurt, cream, and spices help tenderize the chicken and make it juicy.

Mistake 2: Cooking dairy on high flame

• Problem: Cream, yogurt, or milk splits and makes the gravy look grainy.
• Solution: After adding any dairy, always cook on low to medium flame. Slow cooking keeps the gravy silky and smooth.

Mistake 3: Adding cashew paste too early or too late

• Problem: Gravy turns lumpy or the cashew flavor doesn’t blend properly.
• Solution: Add cashew paste once onions are soft and aromatic. Mix well before adding liquids.

Mistake 4: Browning the onions too much

• Problem: The gravy becomes dark instead of creamy white.
• Solution: Sauté onions only until soft and light golden. Do not let them turn brown.

Mistake 5: Adding too much water

• Problem: Gravy becomes thin and loses its rich malai texture.
• Solution: Add water little by little. The gravy should stay creamy, not watery.

Mistake 6: Not using fresh cream

• Problem: The dish lacks richness and smoothness.
• Solution: Use thick, fresh cream for the best restaurant-style taste and shine.

Mistake 7: Not soaking cashews properly

• Problem: Cashew paste becomes grainy and affects the texture of the gravy.
• Solution: Soak cashews for at least 15–20 minutes before blending to get a smooth paste.

Mistake 8: Overcooking the chicken

• Problem: The chicken becomes tough, chewy, or dry.
• Solution: Cook on low to medium heat and stop once the chicken becomes soft and juicy.

Mistake 9: Adding spices without checking salt and balance

• Problem: The dish becomes overly salty or too spicy, losing the gentle malai flavor.
• Solution: Always taste before adjusting salt or pepper. Malai Chicken should be mild, balanced, and creamy.

Mistake 10: Using dark-colored spices or sauces

• Problem: Gravy loses its signature light, creamy color.
• Solution: Avoid turmeric or dark sauces. Use white pepper and cardamom for flavor without darkening the dish.

Mistake 11: Adding kasuri methi too early

• Problem: The aroma becomes dull during cooking.
• Solution: Add crushed kasuri methi towards the end for maximum fragrance.

Mistake 12: Serving immediately without resting

• Problem: Flavors don't blend well and gravy may feel thin.
• Solution: Let the dish rest for 5 minutes after cooking. This helps flavors settle and gravy thicken naturally.

Once you start avoiding these simple mistakes, your Malai Chicken will turn out creamy, rich, perfectly flavored, and truly restaurant-style — every single time.

Conclusion

Malai Chicken is a rich, creamy, and flavorful dish that is loved by many. It is made using simple ingredients like chicken, yogurt, cream, cheese, and mild spices. The special thing about this recipe is that it is not too spicy, but still full of taste. It is soft, juicy, and perfect for lunch or dinner. In this blog post, we learned everything step-by-step – from cleaning the chicken, making the marinade, cooking it properly, and even how to serve, store, and reheat it. We also shared expert tips and nutrition facts to help you cook better and eat healthy.

We hope this blog helped you learn something new and inspired you to try this amazing recipe in your kitchen. Don't forget to save this recipe or share it with your friends and family.  Share your feedback and let us know how your Malai Chicken turned out. Happy cooking.

Frequently Asked Questions (FAQs)

1. What is Malai Chicken?

Ans:- Malai Chicken is a creamy, soft chicken dish made with yogurt, cream, cheese, and mild spices. It is also called Cream Chicken. The word “malai” means cream in Hindi.

2. Is Malai Chicken spicy?

Ans:- No, Malai Chicken is not very spicy. It has a mild and rich flavor. It is perfect for people who do not like too much spice, including kids and elders.

3. Can I use boneless chicken?

Ans:- Yes, you can use boneless chicken. It cooks faster and is easier to eat. You can also use chicken with bones for more flavor. Both types work well.

4. How long should I marinate the chicken?

Ans:- You should marinate the chicken for at least 1 hour. For better taste, you can keep it in the fridge for 2–4 hours or even overnight.

5. Can I skip the cheese in the recipe?

Ans:- Yes, you can skip cheese if you don’t have it. But cheese gives a creamy texture and rich taste. You can use more cream to balance it.

6. What can I serve with Malai Chicken?

Ans:- You can serve Malai Chicken with naan, roti, paratha, or steamed rice. It also tastes good with mint chutney, salad, or raita.

7. Can I make Malai Chicken without cream?

Ans:- Yes, if you don’t have cream, you can use more yogurt or a little milk with butter. But cream gives the best smooth and rich flavor.