Malai Chicken Recipe
Creamy, restaurant-style Indian chicken curry made with a yogurt-cashew marinade
Malai chicken is a rich, creamy and mildly spiced Indian curry made by cooking marinated chicken in a velvety sauce of yogurt, cashews and fresh cream. "Malai" means cream in Hindi, and true to its name, this dish is all about a luscious, restaurant-style texture without being overly heavy. It comes together with everyday spices and pairs beautifully with naan, roti or fragrant basmati rice.
This version skips heavy artificial colors and excess oil, relying instead on a cashew-yogurt marinade to build creaminess and a quick simmer with whole spices for depth of flavor. It's a fantastic recipe for weeknight dinners as well as for entertaining guests.
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What is Malai Chicken?
Malai chicken is a North Indian curry where chicken pieces are marinated in a smooth cashew and yogurt paste, then simmered gently with whole spices, onions and a touch of cream. Unlike tomato-based curries, this one relies on dairy and nuts for its signature pale, creamy gravy and subtly sweet undertone. It's often served at celebrations and is a popular choice on Indian restaurant menus alongside butter chicken and korma.
About This Recipe
This recipe uses a simple two-step process: marinating the chicken to tenderize and flavor it, then cooking it down in ghee with whole spices until the sauce thickens naturally. No cornstarch or thickeners needed — the cashew paste does all the work. The result is a fragrant, silky curry that tastes like it took hours, but is ready well within one.
Serving Suggestions
Malai chicken shines as a main course for dinner parties or a comforting weeknight meal. Serve it hot, garnished with extra cream and coriander, alongside these classic pairings.
Butter Naan
Soft, pillowy naan brushed with butter — a classic pairing.
Steamed Basmati Rice
Fragrant long-grain rice soaks up the creamy sauce beautifully.
Jeera Rice
Cumin-flavored rice adds a subtle earthy contrast.
Tandoori Roti
Whole wheat flatbread, light and perfect for scooping.
RECIPE CARD
Malai Chicken
Creamy, mildly spiced Indian chicken curry made with a yogurt-cashew marinade, whole spices and a finishing touch of fresh cream. Restaurant-style comfort food ready in under an hour.
★★★★★ 4.9 from 128 votesIngredients
FOR THE MARINADE
- 0.50 kg chicken (bone-in or boneless, curry cut)
- 0.50 cup thick yogurt (curd, whisked)
- 10 cashews (soaked in warm water)
- 1 tbsp ginger garlic paste
- 1 green chili (slit or chopped)
- 0.50 tsp turmeric
- ¼ tsp salt (adjust to taste)
FOR THE GRAVY
- 2 tbsp ghee or oil
- 1 bay leaf
- 2 green cardamoms
- 1 inch cinnamon stick
- 1 onion (thinly sliced)
- 0.50 tsp garam masala
- 2 tbsp fresh cream (plus more for garnish)
- 2 tbsp coriander leaves (chopped, for garnish)
1 cup = 240ml. Serves 2–3 people.
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1
Marinate the chicken
In a bowl, blend the soaked cashews with a splash of water to a smooth paste. Add yogurt, ginger garlic paste, green chili, turmeric and salt. Mix well, add the chicken pieces and coat evenly. Cover and marinate for at least 30 minutes, or up to 4 hours in the fridge for best flavor.
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2
Sauté the whole spices & onions
Heat ghee in a heavy-bottomed pan. Add bay leaf, cardamom and cinnamon, sauté for a few seconds until fragrant. Add the sliced onions and cook until soft and lightly golden, about 5 to 6 minutes.
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3
Cook the marinated chicken
Add the marinated chicken to the pan along with all the marinade. Cook uncovered on medium-high heat, stirring occasionally, until the chicken releases its juices and begins to cook through, about 8 to 10 minutes.
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4
Simmer to a creamy finish
Cover and simmer on low heat until the chicken is completely cooked and tender, 10 to 12 minutes. Stir in garam masala and fresh cream. Simmer for 2 more minutes without boiling vigorously, so the cream doesn't split.
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5
Garnish and serve
Turn off the heat, taste and adjust salt if needed. Garnish with chopped coriander leaves and a swirl of cream. Serve hot with naan, roti or steamed basmati rice.
Notes
- Use bone-in chicken for a richer, more flavorful gravy, or boneless thighs for a quicker cook.
- Soaked cashews can be swapped with 2 tablespoons of cashew powder or blanched almonds.
- For a lighter version, skip the cream and finish with an extra tablespoon of yogurt off the heat.
- Keep the flame low once cream is added to avoid curdling.
- Leftovers keep well refrigerated for up to 2 days; reheat gently on the stovetop.
Nutrition Facts
Per serving (approximate)
Reader Reviews
March 14, 2025
Made this last night for my family and it was a huge hit! The chicken was so tender and the sauce was perfectly creamy. Thank you for the detailed instructions.
February 2, 2025
I've made a lot of malai chicken recipes but this one nails the balance of spice and creaminess. Skipped the cream and used extra cashew paste, worked great!
January 18, 2025
Restaurant style taste at home! My kids who usually avoid anything spicy loved it. Will be making this every week now.
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