Chicken Curry Recipe- Authentic Indian Spiced Chicken Malai Recipe

Last Updated on 1 month by Neha Deshmukh

Chicken Curry Recipe – Authentic Indian Spiced Chicken Malai Recipe

Introduction

Oh, Chicken Curry. Is there anything more comforting? This isn’t just any chicken curry, though. This is the kind my grandmother used to make – rich, creamy, and bursting with flavour. It’s a proper Chicken Malai Curry, and honestly, once you try it, you’ll be hooked. I first made this myself when I moved away from home and desperately missed the taste of her cooking. It took a few tries to get it just right, but now it’s a family favourite! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Chicken Curry is special for a few reasons. It’s incredibly flavourful, thanks to the blend of aromatic spices. The addition of malai (cream) gives it a luxurious, velvety texture that’s just divine. It’s a relatively easy recipe to follow, even if you’re new to Indian cooking. Plus, it’s perfect for a cozy weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 500 gms chicken, cut into pieces
• 3 tablespoons oil
• 1 cardamom
• 2 cloves
• 1 cinnamon stick
• 2 dried red chillies
• 1 bay leaf
• 3 medium onions, finely chopped
• 1 teaspoon ginger-garlic paste
• 1 medium tomato, finely chopped
• 2 teaspoons red chili powder (adjust to taste)
• 3 tablespoons yogurt, whisked
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 cup water (or more, as needed)
• 1 tablespoon coriander leaves, chopped
• 3 green chilies, slit
• 1 teaspoon kasoori methi (dried fenugreek leaves)
• 1 tablespoon malai/cream
• 1 teaspoon butter
• 1 teaspoon garam masala powder

Ingredient Notes

Let’s talk ingredients! Using good quality spices makes all the difference. Don’t skimp on the whole spices – cloves, cardamom, and cinnamon really build the flavour base.

The yogurt is key too. I prefer using full-fat, plain yogurt for the best richness. It helps create that beautiful, creamy sauce.

And then there’s the malai. This is what truly elevates this curry. Malai is the creamy layer that forms on top of full-fat milk when heated. It adds an incredible depth of flavour and a luxurious texture. If you can’t find malai, heavy cream works as a good substitute, but the original is best!

Spice levels can vary hugely depending on where you are in India. Some regions love a fiery curry, while others prefer a milder flavour. Feel free to adjust the red chili powder to your liking. Similarly, tomato usage can differ – some recipes use more, some less. I find this amount gives a lovely balance.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a heavy-bottomed cooking pot over medium heat. Once hot, add the whole spices – cloves, cardamom, cinnamon stick, dried red chillies, and bay leaf. Sauté for just a few seconds until fragrant. You’ll know it’s ready when you can really smell those spices!
2. Add the finely chopped onions and sauté until they turn soft and pinkish. This usually takes about 5-7 minutes. Patience is key here – well-sautéed onions are the foundation of a good curry.
3. Stir in the ginger-garlic paste and cook for another minute, until the raw aroma disappears. This step is important to avoid a harsh taste.
4. Add the chicken pieces and roast them until the colour changes. You don’t need to cook them through at this stage, just get a nice sear on them.
5. Mix in the chopped tomatoes and 1 teaspoon of red chili powder. Cook until the tomatoes turn mushy and softened, about 5-8 minutes.
6. In a small bowl, whisk together the yogurt, salt, remaining red chili powder, turmeric powder, coriander powder, and cumin powder. Add this mixture to the pot with the chicken.
7. Cook until the oil starts to separate from the masala. This is a sign that the spices are well-cooked and the flavours have melded together. Add water as needed to prevent sticking, usually about 1 cup.
8. Add the garam masala powder, slit green chilies, chopped coriander leaves, and kasoori methi. Cook for another 5 minutes, allowing the flavours to infuse.
9. Finally, finish with the malai and butter. Simmer for 2-3 minutes before serving. The butter adds a lovely sheen and richness.

Expert Tips

• Don’t overcrowd the pot when roasting the chicken. Work in batches if necessary.
• Keep stirring the curry frequently to prevent sticking and burning.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!
• For a richer flavour, marinate the chicken in the yogurt and spice mixture for at least 30 minutes (or even overnight!).

Variations

• My friend, Priya, loves adding potatoes to her chicken curry. Just add diced potatoes along with the chicken and cook until tender.
• For a tangier flavour, squeeze in some lemon juice at the end.
• My family often makes this with lamb instead of chicken. It’s equally delicious!

Vegan Adaptation

Want to make this curry vegan? No problem!

• Substitute the chicken with chickpeas or paneer (Indian cheese).
• Replace the yogurt with a plant-based yogurt alternative.
• Use a plant-based butter or oil instead of dairy butter.
• Omit the malai or substitute with coconut cream.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any gluten-containing ingredients.

Spice Level Adjustment

• Mild: Reduce the red chili powder to ½ teaspoon.
• Medium: Use 1-2 teaspoons of red chili powder.
• Hot: Add up to 3 teaspoons of red chili powder, or add a pinch of cayenne pepper.

Festival Adaptations

This Chicken Malai Curry is a popular dish for special occasions like Eid and Diwali. It’s often served as part of a larger feast with family and friends.

Serving Suggestions

Serve this Chicken Malai Curry hot with:

• Steaming basmati rice
• Warm naan bread or roti
• A side of raita (yogurt dip)
• A sprinkle of fresh coriander leaves

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours have had time to develop!

FAQs

What type of chicken cut is best for this curry?

I prefer using bone-in, skin-on chicken thighs for the most flavour. But boneless, skinless chicken breast also works well if you’re short on time.

Can I make this curry ahead of time?

Yes! You can make the curry a day or two in advance. The flavours will actually deepen as it sits.

What is kasoori methi and can I substitute it?

Kasoori methi is dried fenugreek leaves. It has a unique, slightly bitter flavour that adds a lot of depth to the curry. If you can’t find it, you can substitute with dried oregano, but it won’t be quite the same.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

What is the best way to serve this Chicken Malai Curry?

With a big smile and good company! Seriously though, it’s fantastic with rice and naan.

Can I use coconut milk instead of malai?

Yes, you can! Coconut milk will give the curry a slightly different flavour, but it will still be delicious and creamy.