Malai Chicken

Name: Malai Chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 lb boneless chicken thighs, cut into 2-inch pieces; 0.5 cup heavy cream; 2 tbsp plain Greek yogurt, full-fat preferred; 1 tbsp ginger-garlic paste; 1 tsp garam masala; 0.5 tsp ground cardamom; 0.5 tsp white pepper powder; 1 tsp salt; 1 tbsp cashew paste (adds richness and helps thicken); 2 tbsp vegetable oil with high smoke point; fresh cilantro for garnish

Malai Chicken — Cream-Kissed Chicken Thighs with Aromatic Spices

Rich heavy cream and yogurt create an incredibly tender marinade that transforms ordinary chicken thighs into something luxurious. The cream doesn't just flavor the meat — it forms a gorgeous golden crust when the chicken hits the hot pan, while cardamom and white pepper add sophisticated warmth that sets this apart from typical grilled chicken.

IndianDinnerGluten FreeHigh ProteinChicken

Prep20 min

Cook15 min

Total35 min

Servings4

Difficultymedium

Nutrition

fat22g

carbs4g

protein28g

calories320

Ingredients

2 lbboneless chicken thighs, cut into 2-inch pieces
2 tbspvegetable oil with high smoke point
fresh cilantro for garnish(optional)

marinade

½ cupheavy cream
2 tbspplain Greek yogurt, full-fat preferred
1 tbspginger-garlic paste
1 tspgaram masala
½ tspground cardamom
½ tspwhite pepper powder
1 tspsalt
1 tbspcashew paste (adds richness and helps thicken)(optional)

Instructions

Whisk together the cream, yogurt, ginger-garlic paste, garam masala, cardamom, white pepper, salt, and cashew paste until completely smooth. The mixture should look pale and creamy without any lumps — this smooth base ensures even coating and prevents the spices from clumping on the chicken.
Add the chicken pieces to the marinade and use your hands to massage every piece until thoroughly coated. Cover tightly and refrigerate for at least 2 hours, but 4 hours gives you even more tender, flavorful results. The acids in the yogurt and cream are working to break down the proteins during this time.
⏱ 2 hrs
Pull the marinated chicken from the fridge and let it sit at room temperature while you get everything else ready. This 15-minute rest prevents the cold chicken from dropping the pan temperature too dramatically when it hits the heat.
⏱ 15 min
Heat the oil in your largest skillet over medium-high heat until it shimmers but doesn't smoke. You need enough space for the chicken pieces to sit in a single layer without crowding — use two pans if necessary.
Nestle the chicken pieces into the hot oil, bringing all that creamy marinade along with them. Don't worry about the marinade looking curdled at first — that's completely normal and will smooth out as it cooks.
Let the chicken cook completely undisturbed until the bottom edges turn golden brown and release easily from the pan. This takes patience, but you're building that beautiful caramelized crust that makes malai chicken so special.
⏱ 5 min
Flip each piece carefully and cook the second side until golden and the internal temperature reaches 165°F. The marinade will bubble and reduce around the edges, creating little pockets of concentrated flavor.
⏱ 5 min
Turn the heat down to medium-low and continue cooking until the marinade thickens into a glossy coating that clings to each piece of chicken. The sauce should look creamy and rich, not watery or broken.
⏱ 4 min
Transfer to a serving platter and scatter fresh cilantro over the top if using. Serve immediately while the chicken is still sizzling and the cream coating is at its most luxurious.