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Malai Chicken Recipe | How To Make Murg Malai At Home Easily

A plate served with tandoori roti and Malai chicken is always a delight, isn’t it? The creamy North Indian dish has taken over the hearts and minds of the people throughout the country and even outside.

The tender chicken is cooked in a creamy white gravy and the fragrance that comes out of the recipe is mind-boggling. You will get it in restaurants but the satisfaction that comes after making it at home is absolutely different.


To say, it is not that difficult. You will just need to know how to make it. Be sure that you will be happy after it is prepared.

Let us see the list of ingredients and the process to make it.

Malai Chicken Curry Recipe (Murg Malai)

Madhushree Dutta
Recipe for making delicious Malai Chicken at home. Simple ingredients and instructions to cook tasty Murg Malai with easily available equipment.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Bengali, Indian
Servings 4 servings



For Marination

  • 500-700 g Chicken curry cut
  • 2 tsp Ginger Garlic paste
  • 3-4 Tbsp Hung Curd
  • 1 tsp Black pepper powder
  • 1 tsp Coriander powder
  • ½ tsp Garam Masala

For the Gravy

  • 1 White Onion medium to large
  • 1 tsp Garlic paste
  • ½ tsp Ginger paste
  • ½ cup Milk full fat
  • 3 tbsp Heavy Cream optional
  • 12-15 Cashew nuts
  • 2-3 Green Chilis or according to heat tolerance
  • 3 Green Cardamom
  • 3 Cloves
  • 1 1½-inch Cinnamon stick
  • ¼ tsp Nutmeg powder
  • ½ tsp Black pepper
  • ½ tsp Garam Masala
  • 1 tsp Kasuri Methi or Dried Fenugreek leaves
  • Salt to taste
  • Vegetable oil
  • Ghee
  • Water


Marinate the Chicken

  • First, start by cleaning the pieces of chicken. Keep aside.
  • Take a large mixing bowl and add the ginger and garlic paste, hung card (or green yogurt), black pepper powder, salt to taste, coriander powder, and garam masala.
  • Mix all these into a creamy paste.
  • To this, add the pieces of chicken.
  • Combine and coat all the pieces well with the creamy marinade.
  • Cover and keep this aside. Let it rest overnight or at least for 2-3 hours.

Prepare the ingredients

  • In a bowl of hot water soak the cashew nuts for about 30 minutes.
  • Slice the onion.

Prepare the gravy

  • Next, take a cooking pan or kadhai and add oil.
  • Let the oil heat until it smokes a little.
  • To this, add the green cardamoms and sliced onions.
  • Stir and fry them until the onions turn transparent. This should take no more than 5 minutes. Keep the flame on medium.
  • Turn off the flame and let it cool down completely.
  • Now, transfer them into a blender.
  • Also, add the soaked cashew nuts, milk, and heavy cream (if using).
  • Blend them into a fine and creamy puree. Make sure that there are no lumps.
  • Next, take the same kadhai or cooking pan where the onions are fried.
  • Add oil and let it heat until it smokes a little.
  • To the oil, add the green chilis (finely chopped), cloves, and cinnamon stick (break it from the middle).
  • Stir them until fragrant and then add the ginger and garlic paste.
  • Fry them until the raw smell is gone.
  • Now, add the blended mixture. Add some water along with the puree.
  • Stir and combine nicely. Cover the kadhai.
  • Let the masala simmer and cook until the oil separates from the masala. Stir occasionally.

Fry the chicken

  • While the masala is getting cooked, take another pan.
  • Add oil and let it heat until it smokes.
  • Now, place the marinated pieces of chicken in the oil and fry.
  • Fry them from all the sides until they are almost done. Keep them aside.
  • Continue preparing the gravy
  • Keep on checking the gravy.
  • Add salt to taste and combine.
  • Stir and scrape from all the sides and bottom and take a taste test.
  • When the gravy reaches a desired consistency (semi-thick creamy consistency), add the garam masala, nutmeg powder, black pepper, and crushed kasuri methi.

Add the chicken

  • Combine them and then gently put the pan-fried chicken pieces into the gravy.
  • Combine them steadily without breaking the chicken chunks.
  • Keep the flame on medium and cover the kadhai. Let the chicken pieces cook in the gravy for about 3-4 minutes.
  • Now when it is fully done, transfer them into a bowl.


  • Garnish the Malai chicken with a tsp of ghee and sprinkle some black pepper powder.
  • Cover for 2 minutes and let all the flavors get incorporated well.
Keyword Chicken Recipes, Non Veg Recipes, Recipes for Dinner, Recipes for Lunch


There you go! The scrumptious and soft Malai Chicken is ready to be served.

Pair it with yellow rice, green rice, naan, tandoori roti, or any bread of choice. Also, add freshly cut salad along with your meal.

The dish is simply fantastic. Enjoy it during the winter months as it is a bit on the heavier side. Cook, eat, and share it with all the loved ones

Happy Cooking!

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