Malai Chicken | Malai Murgh | Creamy Chicken Recipe
If you love spicy food as much as I do, then this recipe is for you! It is an easy and a must try malai chicken recipe to satisfy your taste buds, that you can try in your kitchen. It is better tasting, cheaper and healthier than take out. This creamiest and most flavourful savoury dish will be loved and cherished by everyone in your family.
The chicken is first marinated in yogurt-based marinade and then cooked in tomato-based gravy. The yogurt marinade keeps the chicken tender. To attain the best results, I prefer using Greek yogurt or thick curd however hung curd can also be used. You can adjust the spices in this recipe to your liking.
This may look fancy and difficult, but it is actually so easy to make with a few simple steps. You don’t need any complicated ingredient for this recipe. It is one such succulent dish that is best enjoyed with naan or rice, salad and raita. Leftovers of this dish tastes even better. Do not forget to include this lip-smacking recipe in your coming weeks menu. Give this recipe a try and let me know how it turned out.
Is this malai chicken recipe Freezer Friendly?
- You can freeze the marinated chicken (after first step of the recipe given below). Be sure to thaw it out in the refrigerator before cooking it.
or
- You can freeze the whole cooked dish for up to 2 months in a sealed container. Be sure to thaw it out in the refrigerator and while reheating, add some water to prevent the gravy from drying.
Notes:
- Better to let the chicken marinate overnight.
- You can adjust the spices to your liking.
- You can substitute chicken breast with chicken thighs, but thighs take a bit longer to cook.
- This dish can be made ahead of time (it stays fresh in the refrigerator up to 3 days).
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Ingredients
- ½ kg chicken breast (cut into cubes)
- 1 cup yogurt
- 1 tablespoon garlic (chopped)
- 1 tablespoon ginger (chopped)
- 1 tablespoon lemon juice
- 2 teaspoons salt (or to taste)
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- 1 teaspoon black pepper powder
- 1 teaspoon red chili powder
- 2 tablespoons butter (unsalted)
- 2 medium onions (chopped)
- 2 medium tomatoes (pureed)
- 1 cup fresh cream
- julienned ginger (for garnishing)
- sliced green chilies (for garnishing)
Instructions
- In a large bowl, combine the chicken with yogurt, half of the garlic and ginger, lemon juice, salt, coriander powder, cumin powder, garam masala powder, black pepper powder, and red chili powder. Mix well, cover, and let it marinate for at least 1 hour, preferably overnight in the refrigerator.
- In a large pan, melt butter over medium heat. Add the chopped onions and sauté until translucent. Add the remaining garlic and ginger, cooking for another minute until fragrant.
- Stir in the tomato puree and cook until the oil separates from the masala.
- Add the marinated chicken to the pan. Cook for about 10 minutes, stirring occasionally, until the chicken starts to cook through.
- Pour in the cream and simmer gently until the chicken is fully cooked and the oil separates again, forming a rich, creamy gravy.
- For a restaurant-style smoky flavor, place a small aluminium cup or foil in the center of the pan and place a well-heated coal on it, and drizzle a few drops of oil over it. Quickly cover the pan with a lid and let it absorb the smoke for 3 to 4 minutes. And your malai murgh is ready!
- Garnish with julienned ginger and sliced green chilies. Serve hot with naan, chapatis, or boiled rice and a fresh salad. Enjoy! And remember “COOKING IS EASY!”
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Adjust spice levels to your preference.
- You can substitute chicken breast with chicken thighs, but thighs may take slightly longer to cook through.
