Creamy Malai Chicken Korma

Creamy Malai Chicken Korma is made with tender pieces of marinated chicken in a rich, silky sauce of cashews, cream and warming spices. The chicken is coated in a yoghurt, cream cheese and spice marinade before being cooked and added to a gently simmered sauce flavoured with cardamom, cinnamon, ginger and dried fenugreek.

Read more: Creamy Malai Chicken Korma

It's a wonderfully rich, aromatic korma with a gentle warmth from green chillies and black pepper. A little saffron and rose water can be added towards the end for extra fragrance, although both are entirely optional. This recipe is so delicious and perfect for when the weather is cold.. like now!

The sauce gets its lovely consistency from blended cashews, onion and double cream, rather than tomatoes. The result is a smooth, indulgent curry that is full of flavour without being overly hot. This recipe is adapted from an Aktar Islam recipe.

Serve it with basmati rice, warm naan or both. It's a lovely one to make when you want a creamy, restaurant-style korma at home.

Jump to:

• Recipe Snapshot
• Why You'll Love This Recipe
• Ingredients you will need
• How to Make Creamy Malai Chicken Korma
• What to Serve with Malai Chicken Korma
• Recipe Tips
• Testing Notes
• Variations
• Storage and Reheating
• Frequently Asked Questions
• 📖 Recipe

Recipe Snapshot

Cuisine: Indian-inspired
Course: Main Course
Prep Time: 20 minutes, plus marinating time
Cook Time: 1 hour 10 minutes
Total Time: Approximately 3.5 hours, including marinating time
Servings: 4-6
Difficulty: Easy to moderate
Flavour: Creamy, mildly spiced, aromatic and rich

Why You'll Love This Recipe

• A beautifully creamy sauce: Cashews, double cream and ghee create a rich, smooth sauce without a tomato base.

• Well-seasoned chicken: The yoghurt, cream cheese, ginger, garlic and spices give the chicken plenty of flavour before it even reaches the sauce.

• Layers of fragrance: Cardamom, cinnamon, cloves, fenugreek and ginger give the korma its distinctive aroma.

• Restaurant-style at home: The finished dish feels special but uses straightforward ingredients and cooking techniques.

• Lovely for sharing: It makes a generous family meal and pairs beautifully with rice and naan.


Ingredients you will need

For the Chicken Marinade

Chicken breast: Use boneless chicken breast cut into evenly sized chunks so that they cook at roughly the same rate. Boneless chicken thighs are another good option.

Garlic paste: Adds savoury depth to the marinade.

Ginger paste: Brings warmth and freshness and works particularly well with the cream and yoghurt.

Green chilli paste: Adds heat throughout the chicken. Adjust the quantity to suit your preference.

Lemon juice: Adds acidity and balances the richness of the yoghurt and cream.

Greek yoghurt: Helps tenderise the chicken and provides a creamy base for the marinade. Full-fat yoghurt is best.

Cream cheese: Adds richness and helps the marinade cling to the chicken.

Double cream: Contributes to the creamy texture and gives the chicken a lovely coating.

Oil: Helps distribute the marinade ingredients and prevents the chicken from sticking during cooking.

Cardamom powder: Adds a delicate floral warmth.

Chaat masala: Brings a little tang and savoury complexity.

Garam masala: Adds warmth and aromatic spice.

Ground coriander: Provides a gentle citrusy, earthy flavour.

Ground cumin: Adds a warm, savoury note.

Ghee: Melted ghee is brushed over the chicken before cooking for extra flavour and richness.

For the Korma Sauce

Cashews: These are blended with the onion to create a smooth, creamy sauce. Soaking them first makes blending easier.

Onion: Adds sweetness and body to the sauce once cooked and blended.

Ghee: Used to cook the whole spices and cashew paste, bringing richness and flavour.

Green cardamom pods: Give the sauce its distinctive aromatic fragrance.

Cinnamon stick: Adds gentle sweetness and warmth.

Whole cloves: Provide a deep, aromatic spice note.

Black pepper: Adds a little heat and warmth. Use plenty, adjusting to taste.

Double cream: Creates the rich, silky consistency of the finished korma.

Chicken stock: Loosens the sauce and adds savoury depth.

Bird's eye chillies: Add a little heat and fragrance. Slit them lengthways to release their flavour.

Fresh ginger: Adds warmth and balances the richness of the cream.

Garam masala: Adds another layer of warmth towards the end of cooking.

Dried fenugreek (kasuri methi): Adds a distinctive savoury, slightly bittersweet fragrance. Rub it between your palms before adding.

Saffron (optional): A few strands can be ground and soaked in a little cold milk for 10 minutes before adding. It brings delicate fragrance and colour, but the korma is delicious without it.

Rose water (optional): Just one drop adds a subtle floral fragrance. It should never overpower the other flavours.

How to Make Creamy Malai Chicken Korma

Marinate the chicken

Add the chicken breast chunks to a large bowl.

Mix in the garlic paste, ginger paste, green chilli paste, lemon juice, Greek yoghurt, cream cheese, double cream, oil, cardamom powder, chaat masala, garam masala, ground coriander and ground cumin.

Mix thoroughly until every piece of chicken is coated. Cover and refrigerate for at least 30 minutes. If you have more time, a few hours will allow the flavours to develop further.

Prepare the cashew paste

Soak the cashews in hot water for 15 minutes, then drain.

Add the cashews and quartered onion to a food processor with 2 tablespoons of water. Blend until completely smooth, scraping down the sides as needed.

Build the korma sauce

Heat the ghee in a large, heavy-based pan over medium-low heat.

Add the green cardamom pods, cinnamon stick, cloves and black pepper. Gently sauté for around 2 minutes until fragrant.

Add the blended cashew and onion paste. Cook, stirring regularly, until the moisture has reduced and the mixture thickens. Continue cooking until the fat just begins to separate around the edges.

This step is important because it cooks out the raw onion flavour and develops the base of the sauce.

Simmer the sauce

Pour in the double cream and chicken stock, stirring until combined. Add the slit bird's eye chillies and grated ginger.

Bring to a gentle simmer and cook uncovered for 10-15 minutes, stirring occasionally.

Stir in the garam masala and dried fenugreek. Keep the heat low to prevent the cream from catching.

Cook the chicken

There are two ways you can cook the marinated chicken:

Pan-fried chicken: Heat a little oil in a large frying pan over medium-high heat. Add the chicken in batches, taking care not to overcrowd the pan. Cook for approximately 15-20 minutes, turning regularly, until golden in places and cooked through.

Oven-roasted chicken: Preheat the oven to 220°C (200°C fan/Gas Mark 7). Arrange the marinated chicken on a lined baking tray, leaving space between the pieces. Brush with the melted ghee and roast for 15-17 minutes, or until cooked through.

Always check that the thickest pieces have reached an internal temperature of 74°C.

Finish the korma

Transfer the cooked chicken and any resting juices into the sauce.

If using saffron, grind the strands and soak in a little cold milk for 10 minutes before adding. Add the saffron milk and one drop of rose water, if using.

Stir gently to combine and simmer for a further 2-3 minutes so the chicken takes on the flavour of the sauce.

Taste and adjust the seasoning if needed.

Serve hot with basmati rice and warm naan.

What to Serve with Malai Chicken Korma

This creamy korma works particularly well with plain basmati rice, which allows the fragrant sauce to shine. Ghee Rice also works well.

I also love serving it with warm naan or homemade flatbreads for scooping up the sauce.

For a more substantial spread, add a simple cucumber salad, sliced red onions, lemon wedges or even a kachumber and a bowl of raita.

Recipe Tips

Don't rush the cashew paste: Cook it until the raw onion smell disappears and the fat begins to separate. This gives the sauce a much better flavour.

Use low heat for the sauce: Cream-based sauces can catch if left unattended over high heat. A gentle simmer is all you need.

Don't overdo the rose water: One drop is enough. Too much can make the korma taste perfumed rather than fragrant.

Cook the chicken in batches: If pan-frying, overcrowding the pan will cause the chicken to release moisture rather than develop colour.

Adjust the consistency: If the sauce becomes too thick, add a splash of warm chicken stock until it reaches your preferred consistency.

Rub the fenugreek: Crushing the dried leaves between your palms before adding them helps release their aroma.

Testing Notes

• The cashew and onion paste should be blended as smoothly as possible. Any remaining graininess will affect the finished sauce.

• The chicken can be oven-roasted or pan-fried. Both methods work, although oven-roasting is particularly convenient when making a larger quantity.

• The sauce will thicken further as it cools, so keep this in mind when adjusting its consistency.

• Saffron and rose water are optional finishing ingredients. Add them towards the end rather than cooking them for the entire duration.

• The marinade and sauce are both rich, so taste before serving and adjust the seasoning to balance the creaminess.

Variations

Use chicken thighs: Boneless chicken thighs work particularly well here. They are slightly more forgiving and remain juicy during cooking.

Adjust the heat: Reduce the green chilli paste in the marinade or use fewer bird's eye chillies in the sauce for a milder korma.

Leave out the saffron and rose water: Neither is essential. The cashews, cream, cardamom and whole spices provide plenty of flavour without them.

Make ahead: The sauce can be prepared in advance and refrigerated. Cook the chicken separately and combine when ready to serve.

Storage and Reheating

Refrigeration: Allow the korma to cool before transferring it to an airtight container. Refrigerate for up to 2 days.

Freezing: Freeze in a suitable airtight container for up to 2 months. Cream-based sauces can sometimes change texture slightly after freezing, so stir well when reheating.

Reheating: Reheat gently in a saucepan over low heat until piping hot throughout. Add a splash of stock or water if the sauce has thickened. Avoid boiling vigorously, as this can affect the creamy texture.

Frequently Asked Questions

What is Malai Chicken Korma?

Malai Chicken Korma is a creamy chicken curry made with marinated chicken and a rich sauce. Malai refers to cream, and this version uses yoghurt, cream cheese, double cream and cashews to create its characteristic richness.

Is Malai Chicken Korma spicy?

It has a gentle warmth from the green chilli paste, bird's eye chillies, black pepper and spices. You can reduce the chillies to make it milder.

Can I use chicken thighs instead of chicken breast?

Yes. Boneless chicken thighs are an excellent alternative and tend to remain particularly juicy. Adjust the cooking time according to the size of the pieces.

Can I prepare the korma sauce in advance?

Yes. The cashew-based sauce can be prepared ahead of time and refrigerated. Reheat gently before adding the freshly cooked chicken.

Can I make this korma without saffron?

Absolutely. Saffron is an optional finishing ingredient and isn't essential to the flavour of the korma.

Can I make this korma without rose water?

Yes. Rose water is optional. The cardamom, whole spices and other ingredients will still give the korma plenty of fragrance.

Why is my korma sauce too thick?

Cashew paste and cream both thicken the sauce as it cooks. Simply add a little warm chicken stock until you reach the consistency you prefer.

What is the best way to cook the chicken?

Both pan-frying and oven-roasting work well. Oven-roasting is convenient and allows you to cook a larger batch at once, while pan-frying gives the chicken more direct contact with the heat.

Can I freeze Malai Chicken Korma?

Yes, although cream-based sauces can separate slightly after freezing. Reheat gently, stirring well, and add a little stock if necessary.

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