Creamy and Rich Malai Chicken showcases the perfect fusion of traditional spices and creamy marinade, resulting in an indulgent and deeply satisfying dish. Marinated in a blend of yogurt, cream, aromatic spices, and herbs, then the chicken is cooked perfectly. With its melt-in-your-mouth tenderness and a burst of flavors in every bite, Malai Chicken is a beloved favorite among everyone in my household.
Ingredients for Malai Chicken
Chicken
I used skinless chicken quarters with bones, bones will add extra flavor and moisture during the cooking process. Bones prevent the meat from drying out and give a juicier and more succulent chicken. I weigh chicken for the recipe after the skin is removed so if you take about 3 lbs of chicken you will left with 2.2 lbs of chicken without skin and fat.
Spices
Malai chicken is made with simple spices such as salt, black pepper, crushed red chilies, and dry roasted cumin-coriander powder. I like to dry roast my cumin and coriander seeds because dry roasting helps with the aroma and flavors. Add cumin and coriander seeds in a pan without any oil. Start roasting until the color changes slightly, take them off the stove and roughly crush them to make a coarse powder.
Heavy cream
Heavy cream is another essential ingredient which gives this recipe a richness and creaminess. I marinated the chicken with heavy cream, then cooked the chicken, and any remaining marinade was added at the end to prevent burning.
Ginger garlic paste
Use either freshly made or frozen ginger-garlic paste, as using pre-crushed store-bought ginger and garlic is not advisable. You can also use store-bought desi-style ginger and garlic paste.
Yogurt and Mayonnaise
Creaminess in the chicken comes from heavy cream, yogurt, and also mayonnaise. I only used 2 tbsp of mayonnaise and 1/2 cup of yogurt to marinate the chicken.
Bell pepper and onions
I used one medium size green bell pepper and a small yellow onion. Bell pepper gives a fresh color and also adds flavor to the sauce. My picky eaters just ate it without complaining which means it was super flavorful and they had no idea they just had a bell pepper.
How long to Marinate the chicken
This step is crucial because it allows the chicken to absorb flavors from the marinade, enhancing the taste and helping to tenderize the chicken. I used salt, pepper, red chili flakes, dry roasted cumin, coriander powder, heavy cream, mayonnaise, and yogurt to marinate the chicken.
How to serve Malai Chicken
Garnish the dish generously with green bell peppers and onions for a burst of color and flavor. Serve the Malai Chicken hot, with naan, roti, or rice, and lemon wedges on the side for a zesty touch.
How to store Malai Chicken
Allow the chicken to cool to room temperature before transferring it to an airtight container or wrapping it tightly with plastic wrap. Refrigerate the leftover chicken for up to 3-4 days. For longer storage, freeze the leftover chicken in a freezer-safe container or resealable bag for up to 2-3 months.
Malai Chicken with Creamy Rich Gravy
Ingredients
- 2.2 lbs chicken quarters 4
Ingredients for marinade
- 1/2 cup heavy whipping cream
- 2 tbsp mayonnaise
- 1/2 cup yogurt
- 1 tsp salt
- 1 tsp chili flakes or to taste
- 1 tsp black pepper
- 1.5 tsp dry roasted cumin-coriander powder you can use regular cumin-coriander powder
- 1.5 tsp garlic paste
- 1.5 tsp ginger paste
- 1 tsp green chili paste adjust it to your taste
other ingredients
- 2 tbsp butter
- 1 tsp oil
- 1/2 cup water
- 1 green bell pepper
- 1 small onion
Instructions
Marinate the chicken
- Remove the skin from the chicken and add deep cuts for proper marination.
- Combine all the ingredients mentioned for marination in a bowl. Now massage the chicken with this mix and let it marinate for at least 30 minutes or overnight.
Cook the Chicken
- Heat butter and oil in a pan, add pieces of chicken, and cook on high heat for 3-4 minutes per side. Save the marinade for the next step.
- Once chicken has color on all sides. Add 1/2 of water and lower the heat. Cover and cook for 20-22 minutes or until chicken is completely cooked through. Juices will run clear once the chicken is cooked.
- Add the remaining marinade and cook for 3-4 minutes over medium heat.
- Now move the chicken on one side of the pan and cook the bell pepper and onion on the other side. Once onion and bell peppers are slightly cooked mix everything and serve right away.
Video
Notes
- While cooking the chicken, don’t add the remaining marinade at the beginning. Once the chicken is completely cooked, add the marinade, bell peppers, and onions.