Chicken Malai Curry Recipe | Chicken Coconut Malai Curry

Chicken Malai Curry

Chicken Malai Curry

The Chicken Malai Curry recipe is a mouth watering chicken formula that's endemic to India. The wealthy flavor of coconut in a curry mixture spiced with chicken to form tasteful chicken malai curry. It may be served with naan, roti or paratha or plain rice.
Prep Time20 mins
Cook Time40 mins
for marination4 hrs
Total Time1 hr
Course: Main Course
Cuisine: Bangali
Servings: 6 People
Calories: 500kcal
Author: Punam Paul


for marination of chicken

  • 500 gram chicken (मुर्गे का माँस)
  • 4 tablespoon hung thick curd (लटका गाढ़ा दही)
  • 1 teaspoon ginger paste (अदरक का पेस्ट)
  • 1 teaspoon garlic paste (लहसून का पेस्ट) crushed
  • 1/2 teaspoon salt (नमक)

for curry

  • 2 piece onion (प्याज) medium size
  • 1 piece tomato (टमाटर) medium size
  • 4 tablespoon refined oil (रिफाइंड तेल)
  • 1 teaspoon black cumin seeds (शाह जीरा)
  • 1 piece black cardamom (बडी इलायची)
  • 4 pieces green cardamom (छोटी इलायची)
  • 1 inch cinnamon stick (दालचीनी)
  • 2 piece bay leaf (तेज पत्ता)
  • 1/2 teaspoon ginger paste (अदरक का पेस्ट)
  • 1/2 teaspoon garlic paste (लहसून का पेस्ट)
  • 1/2 teaspoon coriander powder (धनिया पाउडर)
  • salt to taste (नमक स्वाद अनुसार)
  • sugar to taste (स्वाद के लिए चीनी)
  • 1 teaspoon turmeric powder (हल्दी पाउडर)
  • 1/2 cup coconut milk (नारियल का दूध)
  • 1 tablespoon poppy seeds (पोस्ता)
  • 4-5 pieces cashew nut (काजू)
  • 2 pieces almond (बादाम)
  • 1/2 cup lukewarm water (गुनगुना पानी)
  • 1 piece chopped green chili (कटा हुआ हरी मिर्च)
  • 1/2 teaspoon red chili powder (लाल मिर्च पाउडर)
  • 1/2 teaspoon garam masala powder (गरम मसाला पाउडर)
  • 1 cup water (पानी)
  • 2 tablespoon fresh cream (ताजा क्रीम)


to marinate chicken

  • Mix curd, ginger paste, garlic paste and salt in a bowl.
  • Add chicken pieces and mix well, cover the bowl with a plastic wrap well, then keep in refrigerator for up to 3-4 hours for marination.

to prepare curry

  • Chop the onion. Then move the chopped onions to a mixer jar and grind to a fine paste and keep it aside in bowl.
  • Chop the tomato. Then move the chopped tomato to a mixer jar and grind to a make tomato puree.
  • Blanch the almond. Soak the poppy seed, blanched almond along cashew nut in a bowl for around 10 minutes in lukewarm water. Then move it to a mixer jar and grind to a make paste. Keep the paste ready to use later.

How to Make Chicken Malai Curry

  • Heat 4 tablespoon of refined oil on medium flame in a pan, when oil is sufficiently hot add black cumin followed by black cardamom, green cardamom, cinnamon stick, bay leaf, turmeric powder and red chili powder.
  • Immediately add chopped green chili then onion paste to the pan. Fry onion paste until onion turns light brown.
  • Turn the flame to low and add ginger paste, garlic paste, coriander powder along with salt and fry it for 5 minutes stirring gently. Then add tomato puree and fry until oil starts separating. 
  • Now, add marinated chicken along with the marinade to the spices mix well and cover the pan with a lid. Cook it for around 15 minutes, stirring occasionally after every 3-4 minutes in low heat then covering the pan again till the chicken is slightly browned and oil leaves sides.
  • Now, add paste of poppy seeds, cashew nut and almond prepared earlier then add garam masala and cook for another 5 minutes on medium heat.
  • Now add coconut milk and cook for another 2 minutes. Add sugar to as per your taste. Adjust water if you want a thick or thin gravy and cook it till gravy starts boiling. 
  • Spread fresh cream over the recipe. Mix well and switch off the flame.
  • The chicken malai curry is ready to serve.


  • Serve it hot with chapati or naan.
Punam Paul

Punam Paul

Punam Paul is Indian chef with passion to cook and serve Indian food both vegetarian and non-vegetarian with love. She has been school teacher who quit a 8-years-old job and founded the cooking website,

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