Indulge in the luxurious taste of Malai Chicken, a classic North Indian dish that is the epitome of creamy, comforting cuisine. True to its name—”malai” means cream—this dish is celebrated for its rich, velvety sauce and tender, succulent pieces of chicken. Unlike many spicy Indian curries, Malai Chicken boasts a mild flavor profile that focuses on the aromatic warmth of spices like cardamom and white pepper, allowing the delicate flavors of the cream and tenderized chicken to shine through. It’s the perfect dish for those who prefer subtle heat without compromising on depth of flavor.
The journey to this restaurant-quality dish begins with the marinade, which is crucial for achieving the signature tender, melt-in-your-mouth texture. In a large bowl, combine one cup of thick yogurt, half a cup of fresh cream, two tablespoons of ginger-garlic paste, and a spice blend of one teaspoon white pepper, one teaspoon crushed green cardamom, and salt to taste. Add 500 grams of boneless chicken pieces (thighs or breast work well) to this mixture, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 6-8 hours, or ideally overnight. This slow marination allows the dairy to naturally tenderize the chicken, resulting in an incredibly juicy and soft bite.
Once marinated, you can choose your cooking method. For a dry appetizer version (Malai Tikka), thread the chicken pieces onto skewers and grill them in a preheated oven at 200°C (400°F) for 15-20 minutes, or until cooked through and slightly charred. For the classic rich gravy dish (Murgh Malaiwala), heat two tablespoons of ghee or butter in a heavy-bottomed pan. Add a bay leaf and one thinly sliced large onion, and sauté until golden. Add the marinated chicken and cook for 10 minutes, stirring occasionally. Then, pour in another half cup of fresh cream and a quarter cup of cashew paste (soaked cashews blended smooth) to create a luxurious, creamy base. Let it simmer on low heat for another 10-15 minutes until the chicken is fully cooked and the gravy has thickened to your desired consistency.
Garnish your Malai Chicken with a final drizzle of fresh cream and a sprinkle of finely chopped cilantro. This decadent dish is best served hot, paired with fluffy naan, buttery paratha, or aromatic jeera rice to soak up every bit of the creamy gravy. Whether you choose the grilled tikka or the indulgent curry, this recipe offers a versatile and foolproof way to bring the sophisticated, comforting taste of a North Indian feast right to your dinner table.
