This Creamy Malai Chicken with Cashew Sauce is like biting into a cloud of velvet—tender boneless chicken simmered in a dreamy cashew-loaded malai gravy that pampers your taste buds. Inspired by rich mughlai chicken and pakistani chicken recipes, this dish walks the line between casual weeknight family fare and a show-stopping iftar centerpiece. Whether you're prepping an easy iftar recipe or exploring chicken starter recipes with a twist, this creamy malai chicken recipe delivers on flavor, silkiness, and comfort.
Creamy Malai Chicken with Cashews and Spices
Prep Time 30 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine Indian
Servings 4 generous servings
Heavy-bottomed sauté pan or handi ideal for even heat distribution; a Dutch oven works too if aiming for an indian chicken handi-style dish.
Blender or grinder to puree onions, cashews, ginger, and garlic into a smooth base.
Mixing bowls for marination and sauce preparation.
Measuring spoons and cups, knife, wooden spoon, clean cloth for draining cashews.
For the Chicken & Marinade
- 1 kg boneless chicken thighs or breast, if preferred cut into 1½‑inch cubes
- 3 tbsp Greek yogurt
- 1 tsp ginger-garlic paste
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp garam masala
For the Cashew-Malai Gravy
- 1 cup cashews soaked in warm water for 20 minutes and drained
- 1 cup fresh cream plus ½ cup milk or substitute cream entirely for richer finish
- 2 tbsp ghee can use oil or butter
- 2 medium onions roughly chopped
- 2 in ginger together with 3 garlic cloves for puree
- 4 –5 whole green cardamoms
- 1 small cinnamon stick
- 2 cloves
- ½ tsp kasuri methi dried fenugreek leaves
- ½ tsp nutmeg freshly grated
- ⅛ tsp saffron strands soaked in 2 tbsp warm milk optional for color
- 1 tsp garam masala extra for finishing
- Salt to taste
- Fresh cilantro chopped, to garnish
Marinate the Chicken
In a bowl, combine yogurt, ginger-garlic paste, salt, black pepper, and garam masala.
Add chicken pieces, toss well to coat, cover, and refrigerate at least 30 minutes (or up to overnight).
Make the Cashew-Onion Puree
Heat 1 tbsp ghee in a pan; sauté onions, ginger, and garlic just until softened—not browned.
Cool slightly, then transfer to blender with drained cashews and ½ cup milk/cream. Puree to a flawlessly smooth mixture.
Cook the Gravy
In the same pan, heat 1 tbsp ghee and quickly temper cardamoms, cinnamon, and cloves until aromatic.
Pour in the puree, stir, then add remaining milk (½ cup) and saffron milk if using.
Bring to a gentle boil, reduce heat, cover, and simmer for 12–14 minutes—until fat separates and tapioca‑like glossy texture forms.
Sauté the Chicken
In another pan, heat 1 tbsp ghee; cook marinated chicken on medium–high for ~3–4 minutes per side, aiming for golden edges.
It’s fine if pieces aren’t fully cooked; they’ll finish in gravy.
Combine & Finish
Add sautéed chicken to the bubbling gravy.
Stir in nutmeg, kasuri methi, and additional garam masala.
Simmer 3–5 more minutes until fully cooked.
Turn off heat, swirl in remaining 1 tbsp cream, and adjust salt/seasoning.
Garnish & Serve
Sprinkle fresh cilantro and optionally drizzle a bit more cream.
Serve hot with basmati rice, naan, roti, or jeera rice. For complete meal, add raita, salad, and pickle.
Pairings
- Indian breads: Serve with fresh naan, tandoori roti, chapati, or fluffy jeera rice to soak up the rich gravy.
- Salads: Crisp cucumber–tomato–onion kachumber adds freshness and crunch.
- Pickles & condiments: Mango or lime pickle works well to cut through the creaminess.
- Drinks: A mild sweet lassi or light-bodied white wine (e.g., Riesling) balances the richness.
- Accompaniments: Consider serving alongside biryani or as part of a lavish chicken thali or a Pakistani chicken thali spread for iftar or dinner spreads—this cuts nicely through spicy items.
FAQs
1. What cut of chicken is best—breast or thigh?
Thighs are juicier and stay moist in rich gravies; breasts work fine but may overcook. Use boneless thighs or a mix for texture balance.
2. Can I turn this into a chicken starter recipe?
Absolutely. Skewer bite-sized pieces after cooking and glaze with leftover cashew-malai sauce for a delightful creamy malai chicken starter—similar vibe to chicken malai boti or murgh malai tikka.
3. Can I substitute with chicken kadai or handi style?
Yes! Cook everything in a wide kadai or traditional handi for smoky, rustic notes—channeling flavors akin to chicken kadai or chicken handi dishes.
4. How spicy is this dish?
It’s mild by default—a hallmark of mughlai chicken. You can elevate heat with green chilies, black pepper, or by adding chili-laced garam masala (common in some pakistani chicken recipes).
5. Is there a shortcut using a marinade like kwikmeal malai tikka marinade?
You can marinate chicken in a commercial kwikmeal malai tikka marinade to save time—then proceed the same way. Flavor will remain rich and creamy, though slightly different compared to fresh homemade marinade.
