Cheesy Malai Chicken
Cheesy Malai Chicken
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 cup plain yogurt
- 1/4 cup heavy cream
- 1 tablespoon ginger-garlic paste
- 1 green chilies, finely chopped (adjust to taste)
- 1 tablespoon cashew paste, (soak 10-12 cashews in hot water for 15 minutes, then blend into a paste)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon salt, or to taste
- 1 tablespoon lemon juice
For the Curry
- 2 tablespoons unsalted butter
- 1/2 onion, medium, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 green chilies, slit lengthwise (optional, for extra heat)
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon white pepper
- 1/2 cup heavy cream
- 1/4 cup milk
- 1 teaspoon kasuri methi, (dried fenugreek leaves), crushed
- 1/2 teaspoon salt, or to taste
- 1 cup mozzarella cheese, shredded
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the chicken pieces with all the marinade ingredients: yogurt, 1/4 cup heavy cream, 1 tablespoon ginger-garlic paste, chopped green chilies, cashew paste, ground cumin, ground coriander, garam masala, black pepper, 1 teaspoon salt, and lemon juice. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4-6 hours, for best flavor.
⏱️ 10 min
- 2
Heat 1 tablespoon of butter in a large heavy-bottomed pan or Dutch oven over medium-high heat. Once hot, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the chicken for 3-4 minutes per side, until lightly browned and slightly charred. Remove the seared chicken from the pan and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the same pan. Once melted, add the finely chopped onion and sauté for 5-7 minutes, until softened and translucent. Add the 1 teaspoon ginger-garlic paste and slit green chilies (if using), and cook for another 1-2 minutes until fragrant.
⏱️ 10 min
- 4
Stir in the ground cardamom and white pepper. Cook for 30 seconds, then immediately add the seared chicken back to the pan. Pour in the remaining marinade from the bowl. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until the chicken is cooked through and tender.
⏱️ 15 min
- 5
Uncover the pan. Stir in the 1/2 cup heavy cream, milk, and crushed kasuri methi. Add 1/2 teaspoon salt, or adjust to taste. Simmer gently for another 3-5 minutes, allowing the sauce to thicken slightly. Do not boil vigorously after adding cream.
⏱️ 5 min
- 6
Remove the pan from the heat. Sprinkle the shredded mozzarella cheese evenly over the chicken curry. Cover the pan with a lid and let it sit for 2-3 minutes, allowing the cheese to melt into a gooey layer. Alternatively, you can transfer the curry to an oven-safe dish, sprinkle with cheese, and broil for 1-2 minutes until bubbly and golden.
⏱️ 5 min
- 7
Garnish with fresh chopped cilantro and serve hot with naan, roti, or steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Malai Chicken
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 cup plain yogurt
- 1/4 cup heavy cream
- 1 tablespoon ginger-garlic paste
- 1 green chilies, finely chopped (adjust to taste)
- 1 tablespoon cashew paste, (soak 10-12 cashews in hot water for 15 minutes, then blend into a paste)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon salt, or to taste
- 1 tablespoon lemon juice
For the Curry
- 2 tablespoons unsalted butter
- 1/2 onion, medium, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 green chilies, slit lengthwise (optional, for extra heat)
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon white pepper
- 1/2 cup heavy cream
- 1/4 cup milk
- 1 teaspoon kasuri methi, (dried fenugreek leaves), crushed
- 1/2 teaspoon salt, or to taste
- 1 cup mozzarella cheese, shredded
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
In a large bowl, combine the chicken pieces with all the marinade ingredients: yogurt, 1/4 cup heavy cream, 1 tablespoon ginger-garlic paste, chopped green chilies, cashew paste, ground cumin, ground coriander, garam masala, black pepper, 1 teaspoon salt, and lemon juice. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4-6 hours, for best flavor.
⏱️ 10 min - 2
Heat 1 tablespoon of butter in a large heavy-bottomed pan or Dutch oven over medium-high heat. Once hot, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the chicken for 3-4 minutes per side, until lightly browned and slightly charred. Remove the seared chicken from the pan and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the same pan. Once melted, add the finely chopped onion and sauté for 5-7 minutes, until softened and translucent. Add the 1 teaspoon ginger-garlic paste and slit green chilies (if using), and cook for another 1-2 minutes until fragrant.
⏱️ 10 min - 4
Stir in the ground cardamom and white pepper. Cook for 30 seconds, then immediately add the seared chicken back to the pan. Pour in the remaining marinade from the bowl. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until the chicken is cooked through and tender.
⏱️ 15 min - 5
Uncover the pan. Stir in the 1/2 cup heavy cream, milk, and crushed kasuri methi. Add 1/2 teaspoon salt, or adjust to taste. Simmer gently for another 3-5 minutes, allowing the sauce to thicken slightly. Do not boil vigorously after adding cream.
⏱️ 5 min - 6
Remove the pan from the heat. Sprinkle the shredded mozzarella cheese evenly over the chicken curry. Cover the pan with a lid and let it sit for 2-3 minutes, allowing the cheese to melt into a gooey layer. Alternatively, you can transfer the curry to an oven-safe dish, sprinkle with cheese, and broil for 1-2 minutes until bubbly and golden.
⏱️ 5 min - 7
Garnish with fresh chopped cilantro and serve hot with naan, roti, or steamed rice.