How To Make The Finger-Licking Malai Chicken

When cooking any recipe at home, we always tend to compare it to the dishes we’ve eaten at a restaurant, or as takeout. We try to match the consistency of the dish, the colour of the gravy, the texture of the meat, and so on. Many times, when trying to cook these restaurant-like meals, the recipes are too complicated or the dish itself turns out to be completely different.

What if we told you that, we have a full-proof recipe for the creamiest Malai Chicken you have ever tasted? A recipe that gives you a rich, nutty and creamy chicken gravy, without the complicated instructions or hard-to-find ingredients. A soulful dish that tastes just like it was served out of your favourite North Indian restaurant. Yes, that’s right. This Malai Chicken recipe is simple, takes about 30 minutes to cook, and will probably make you forget about the last plate of Malaiwala Chicken you ordered.

Here are some tips to make your Malai Chicken just right!

Which cuts are the best for Malai Chicken?

While there is no hard or fast rule regarding which cuts to use for this Malai Chicken Recipe, we would suggest using chunkier pieces for more flavour. If you are going for boneless pieces, boneless chicken breast or boneless chicken thigh would be the best option. Else, you can also opt for chicken drumsticks, for a more rich flavour.

What can you serve with Malai Chicken?

This Malaiwala Chicken pairs well with any Indian flatbread or rice dish. For the ultimate weekend family meal, or if entertaining guests, complement your Malai chicken with Burani Raita, Pulao or Jeera Rice. You can also serve it with Garlic Naan or Roomali Roti.
Weekend only a few days away? Order fresh chicken from CTHBazaar and try our recipe for Malai Chicken!


  • 500 g boneless chicken cut into pieces or 5 chicken drumsticks
  • 2 teaspoon Ginger paste
  • 1 teaspoon garlic paste
  • 2 tablespoon Fresh cream
  • 1 tablespoon Badam paste, Almond
  • 1/2 teaspoon Lemon Juice
  • 1/4 teaspoon Black pepper powder
  • Salt to taste
  • 1 Onion finely sliced
  • 1/2 cup Fresh cream
  • 1 cup Milk
  • 2 Cardamom powder Elaichi
  • 1 inch cinnamon stick Dalchini
  • 2 bay leaf tej patta
  • 2 teaspoon kasuri methi Dried Fenugreek Leaves
  • 4 teaspoon ghe


  • How to make Murgh Malaiwala Recipe - Chicken In Rich Creamy Gravy
  • First, clean and wash the chicken pieces and dry it by patting it down with a cloth or kitchen tissue.
  • Take the chicken in a big bowl and add salt and pepper, and mix well. Refrigerate for a minimum of 2 hours.
  • Soak kasuri methi leaves in 1/4th cup of water in a small bowl
  • After 2 hours, take the marinated chicken out of the fridge and wait for it to reach room temperature.
  • Add garlic, ginger, lemon juice, almond paste and 2 tablespoons of cream to the chicken and keep it aside for 20 minutes.
  • Drop ghee into a heavy bottomed pan and heat. Add cardamom powder and onions to the pan and saute till the onions become soft and translucent.
  • Next, add the marinated chicken pieces and let it cook for 10 minutes. After 10 minutes, add in the cream, milk, cinnamon stick and bay leaf.
  • Let the mixture reach a boil, while stirring occasionally. Continue cooking the chicken pieces till you get a semi-thick gravy.
  • Strain the soaked methi leaves and sprinkle it on the gravy and stir well. Cook for another minute or two.