If you love rich, creamy dishes that don’t require hours in the kitchen, you’re going to adore this easy malai chicken curry. This creamy white chicken curry is a delicious comfort meal that balances gentle spices with a luscious, velvety sauce that’s perfect for pairing with rice or warm naan.
Making malai chicken curry at home is simpler than you might think, and it’s a wonderful way to impress your family or guests with a restaurant-worthy dish. Whether you're new to Indian cuisine or a longtime fan, this recipe will quickly become a favorite.
Why You'll Love This Recipe
- Rich and creamy texture without complicated ingredients.
- Balanced mild spices that appeal to all palates.
- Quick to prepare and cook, perfect for weeknights.
- Uses easily available ingredients found in most grocery stores.
- Great for meal prep and tastes even better the next day.
Ingredients
Gather these ingredients to make your easy malai chicken curry. The quantities are perfect for serving 4 people.
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1/2 cup heavy cream
- 2 tablespoons vegetable oil or ghee
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 green chilies, sliced (optional for mild heat)
- 1 teaspoon garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt, or to taste
- 1/4 cup water or chicken broth
- Fresh cilantro for garnish
- Juice of 1/2 lemon
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Calories: Approximately 380 per serving
How to Make Easy Malai Chicken Curry (Creamy White Chicken Curry)
- In a medium bowl, combine the chicken pieces with yogurt, half of the garlic, ginger, and salt. Mix well and marinate for at least 15 minutes, or up to 1 hour in the fridge.
- Heat the oil or ghee over medium heat in a large skillet. Add the chopped onions and sauté until golden brown, about 8 minutes, stirring frequently to avoid burning.
- Add the remaining garlic, ginger, and green chilies if using. Cook for 1-2 minutes until fragrant, then stir in the garam masala, cumin, coriander, and white pepper. Cook the spices for 1 minute to release their aroma.
- Add the marinated chicken pieces to the skillet. Cook over medium heat, stirring occasionally, until the chicken is lightly browned and cooked through, about 10-12 minutes.
- Pour in the heavy cream and water or chicken broth. Stir well to combine and reduce the heat to low. Let the curry simmer gently for 8-10 minutes until the sauce thickens and coats the chicken.
- Adjust salt to taste and squeeze the juice of half a lemon over the curry for a fresh finish. Stir to combine.
- Remove from heat and garnish with fresh cilantro leaves before serving.
- Serve hot with basmati rice or warm naan bread for a complete meal.
Tips for the Best Results
- Use boneless, skinless chicken thighs for a juicier, more tender curry.
- Don’t skip browning the onions thoroughly; this adds a deep, rich flavor to the sauce.
- Adjust the green chilies to your preferred heat level or omit for a milder dish.
- Heavy cream is key for that signature creamy texture; substitute with coconut milk for a dairy-free version.
- Let the curry rest for 10-15 minutes after cooking to allow flavors to meld beautifully.
Storage and Reheating
Store leftover malai chicken curry in an airtight container in the refrigerator for up to 3 days. The flavors actually improve with time, making leftovers a treat.
For longer storage, freeze the curry in a freezer-safe container for up to 2 months. When reheating, warm gently on the stove over low heat to prevent the cream from curdling, stirring occasionally until heated through.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but it tends to be less juicy and may dry out faster. Cook it carefully and avoid overcooking to keep it tender.
What can I serve with malai chicken curry?
This creamy curry pairs wonderfully with basmati rice, naan bread, or even steamed vegetables. The mild, rich sauce complements a variety of sides.
Is this recipe spicy?
This malai chicken curry is mild to medium in heat. You can adjust the spice level by adding or removing green chilies or increasing the garam masala slightly.
Can I make this vegan?
To make a vegan version, substitute chicken with tofu or cauliflower and use coconut cream instead of heavy cream. Adjust spices accordingly for best flavor.
