Malai Chicken
Indulge in the rich and creamy flavors of **Malai Chicken**, a heavenly dish that strikes the perfect balance between mild spices and luxurious creaminess. This North-Indian inspired recipe features tender, marinated boneless chicken thighs, bathed in a luscious blend of thick cream, yogurt, and aromatic spices like garam masala, ground cumin, and coriander. Enhanced with the freshness of cilantro, mint, and a kick of green chilies, this dish is pan-seared to golden perfection and simmered until irresistibly juicy. Ready in under an hour and perfect for dinner parties or cozy family meals, Malai Chicken pairs beautifully with buttery naan or fragrant basmati rice. Treat your taste buds to this flavorful, Indian comfort food and turn an ordinary meal into a feast!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 100 ml Thick cream
- 100 ml Plain yogurt
- 2 tablespoons Ginger-garlic paste
- 2 small Green chilies
- 2 tablespoons Cilantro leaves
- 2 tablespoons Mint leaves
- 2 tablespoons Lemon juice
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Butter
- 1 tablespoon Oil
Instructions
Cut the boneless chicken thighs into 1-inch cubes. Set aside.
In a mixing bowl, combine thick cream, plain yogurt, ginger-garlic paste, lemon juice, ground cumin, ground coriander, garam masala, salt, and black pepper. Mix well to form a homogeneous marinade.
Finely chop the green chilies, cilantro leaves, and mint leaves. Add them to the marinade and mix again.
Add the chicken pieces to the marinade and ensure all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours or overnight for better flavor absorption.
In a large pan or skillet, heat the butter and oil over medium heat. Allow the butter to melt completely and mix with the oil.
Remove the marinated chicken from the refrigerator and let it sit at room temperature for about 10 minutes.
Add the marinated chicken pieces to the hot pan, and spread them out to ensure even cooking. Cook for about 5 minutes on each side or until the chicken is cooked through and has a golden-brown crust.
Reduce the heat to low, cover the pan, and let the chicken simmer for an additional 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Serve hot, garnished with extra cilantro leaves, alongside rice or naan.
Nutrition Facts
Calories |
1785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.1 g | 178% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 669 mg | 223% | |
| Sodium | 2996 mg | 130% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 13.4 g | ||
| Protein | 111.5 g | 223% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 455 mg | 35% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1915 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
