Creamy Dream: Malai Butter Chicken Recipe
There are few dishes that evoke comfort, luxury, and indulgence quite like Malai Butter Chicken. This North Indian classic is the ultimate expression of creamy, buttery richness combined with tender chicken and subtle spices that make every bite a dream. Whether you’re a seasoned cook or just starting out, this recipe will guide you step by step to recreate restaurant-style Malai Butter Chicken right in your kitchen.
What is Malai Butter Chicken?
The classic Butter Chicken (Murgh Makhani) has a milder, creamier cousin called Malai Butter Chicken. Malai Butter Chicken highlights a silkier texture and a more opulent creaminess thanks to substantial amounts of fresh cream (malai), butter, and cashew paste, even though the two recipes have a similar base—chicken marinated in yogurt and spices and cooked in a tomato-based sauce.
It’s perfect for those who love rich, mildly spiced dishes with a velvety finish. The mellow flavor makes it a favorite among kids and adults alike and pairs wonderfully with naan, roti, or fragrant basmati rice.
Why You’ll Love This Recipe
• Creamy & Luxurious: Its velvety texture comes from the use of cream, butter, and cashew paste.
• Balanced Flavors: Perfect for a variety of palates, neither too spicy nor too bland.
• Restaurant-Style at Home: You can prepare this in less than an hour, so there’s no need for takeaway.
• Adaptable: Change the richness, cream, or spice to your liking.
Ingredients You’ll Need
For the Marinade:
• 500g boneless chicken (preferably thigh or breast), cut into medium cubes
• 1/2 cup thick yogurt (curd)
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder (adjust to taste)
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 tbsp lemon juice
• Salt to taste
For the Gravy:
• 2 tbsp butter (plus 1 tbsp for finishing)
• 1 tbsp oil
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 medium tomatoes, pureed
• 10-12 cashews, soaked in warm water and blended to a paste
• 1/2 cup fresh cream (malai or heavy cream)
• 1/2 tsp red chili powder
• 1/2 tsp kasuri methi (dried fenugreek leaves)
• Salt to taste
• Fresh coriander for garnish
Optional: A splash of milk to adjust consistency.
Step-by-Step Instructions
1. Marinate the Chicken (At Least 30 Minutes)
Combine the yogurt, garam masala, turmeric, red chili powder, ginger-garlic paste, lemon juice, and salt in a large bowl. Coat the chicken pieces completely after adding them. For optimal flavor, marinate it in the refrigerator overnight, but cover and leave it there for at least 30 minutes.
Tip: The yogurt and lemon tenderize the chicken while infusing it with spice.
2. Cook the Chicken
Heat 1 tbsp of oil in a non-stick or heavy-bottomed pan. Add the marinated chicken and cook on medium heat until it turns golden and is cooked through (about 8–10 minutes). Set the cooked chicken aside.
Note: You can also grill or bake the chicken for extra smoky flavor.
3. Prepare the Gravy Base
Put two tablespoons of butter in the same pan. After melting, add the chopped onions and cook until they turn golden. Cook the ginger-garlic paste until the raw scent goes away.
Then add the pureed tomatoes and simmer until the oil starts to separate and the sauce thickens. This is an important step since it guarantees that the raw tomato flavor is eliminated.
4. Make it Creamy
Stir thoroughly after adding the cashew paste. Allow the paste to incorporate into the tomato foundation by cooking it for two to three minutes. Pour in the fresh cream after adding the salt and chile powder. After five minutes of gentle simmering, stir the sauce.
Optional: Add a splash of milk to loosen the gravy if it feels too thick.
5. Bring It All Together
To ensure the chicken absorbs all the flavors, add the cooked chicken pieces to the sauce and simmer for a further five to seven minutes. Sprinkle the kasuri methi in after crushing it between your palms. Finally, add 1 tablespoon of butter for a smooth finish.
6. Garnish and Serve
Add a dollop of butter, fresh coriander, or a drizzle of cream as a garnish. Serve hot over jeera rice, butter roti, or garlic naan.
Tips for Perfect Malai Butter Chicken
• Use full-fat cream or fresh malai for a truly rich and smooth texture.
• Cashew paste is essential for that restaurant-style sweetness and body—don’t skip it!
• Don’t overcook the chicken—keep it tender and juicy by marinating well and cooking just until done.
• Balance your flavors—Malai Butter Chicken is about richness, not heat. Add chili only for mild warmth.
• Finish with butter and kasuri methi for that signature North Indian aroma.
Serving Suggestions
Pair your Malai Butter Chicken with:
• Garlic Naan or Lachha Paratha
• Steamed Basmati Rice or Jeera Rice
• A side of onion salad with lemon and chaat masala
• A glass of sweet lassi or mango juice for a traditional touch
Storage & Leftovers
Malai Butter Chicken stores beautifully!
• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze the cooled curry for up to 1 month. Thaw and reheat gently with a splash of milk or cream.
Reheat Tip: Use a pan over low heat to maintain the creamy texture—microwaving can sometimes cause splitting.
Variations You Can Try
• Paneer Malai Butter Masala: Replace chicken with paneer for a vegetarian twist.
• Spicy Version: Add green chilies or a bit more garam masala for extra kick.
• Smoky Flavor: Finish with the dhungar method—place a hot coal in a bowl inside the curry, add ghee, and cover for 2 minutes.
Final Thoughts
One dish that never fails to impress is Malai Butter Chicken. It’s the ideal illustration of how Indian food strikes a balance between richness and spices to produce something truly remarkable. Every creamy taste of this meal is comforting, whether you’re preparing it for your family, hosting friends, or just treating yourself.
Enjoy this recipe, which is a Creamy Dream, and enjoy North Indian grandeur in your own kitchen.