Creamy Malai Chicken Korma
Make creamy Malai Chicken Korma with tender marinated chicken in a rich cashew and cream sauce flavoured with cardamom, ginger and warming spices.
Ingredients
For the Chicken Marinade
- 1 kg chicken breast cut into chunks
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon green chilli paste
- Juice of ½ lemon
- 150 g thick Greek yoghurt
- 90 g cream cheese
- 4 tablespoon double cream
- 2 tablespoon oil
- ½ teaspoon cardamom powder
- 1 teaspoon chaat masala
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon melted ghee for brushing
For the Korma Sauce
- 20 g cashews
- 1 onion quartered
- 4 tablespoon ghee
- 4 green cardamom pods
- 1 cinnamon stick
- 3 whole cloves
- 1 teaspoon black pepper
- 200 ml double cream
- 300 ml chicken stock
- 2 –3 bird's eye chillies slit
- 2½ cm piece fresh ginger grated
- 1 teaspoon garam masala
- 1 tablespoon dried fenugreek kasuri methi
- 15 –20 saffron strands optional
- 1 tablespoon milk for soaking saffron (optional)
- 1 drop rose water optional
Instructions
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, 2 hours will allow the flavours to develop further.
Prepare the cashew paste
- Soak the cashews in warm 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 to 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.
- The exact cooking time will depend on the size of the chicken pieces. 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.
Notes
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.Nutrition
Calories: 880kcalCarbohydrates: 15gProtein: 61gFat: 64gSaturated Fat: 32gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gTrans Fat: 0.1gCholesterol: 298mgSodium: 496mgPotassium: 1246mgFiber: 3gSugar: 6gVitamin A: 1362IUVitamin C: 7mgCalcium: 129mgIron: 3mg
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