Malai Chicken Recipe

Prepare chicken

Trim excess fat from the chicken and cut into 1.5-inch pieces. Pat dry with paper towels so the marinade clings well.

In a large bowl combine lemon juice and 1 teaspoon kosher salt. Add the chicken pieces and toss to coat. Let sit 8–10 minutes to firm up and begin tenderizing.

Add ginger paste, garlic paste, chopped green chilies (if using) and the grated raw papaya or green mango (if using). Mix well so the aromatics are evenly distributed.

Fold in the hung curd (strained Greek yogurt) thoroughly so each piece is coated. The hung curd adds body and tang; it should form the base of the marinade.

In a separate bowl whisk together heavy cream, milk, freshly grated nutmeg, crushed cardamom seeds, white pepper powder and sugar until smooth.

Add chopped cilantro and mint (if using). Stir in kewra or rose water if you want a floral aroma. Taste and adjust salt—remember the chicken was lightly salted earlier; add up to 1/2 tsp more if needed.

Pour the cream mixture into the bowl with the yogurt-coated chicken. Use a spatula or clean hands to massage the malai mixture into the chicken pieces so they are completely coated. Cover tightly and refrigerate for at least 4 hours, preferably overnight for best flavor and tenderness.

Remove marinated chicken from refrigerator 20–30 minutes before cooking to take the chill off. Preheat your oven to 200°C / 400°F if you plan to bake, or preheat a heavy skillet/grill pan over medium-high heat if stove-top grilling.

Skillet/Stovetop method

Heat 1 tablespoon oil and 1 tablespoon butter or ghee in the hot skillet until shimmering. Reduce heat to medium. Add chicken pieces in a single layer, leaving space between pieces. Sear without moving for 2–3 minutes until golden, then flip and cook another 2–3 minutes. Lower heat to medium-low, cover and cook 4–6 minutes until internal temperature reaches 74°C / 165°F and juices run clear. Spoon pan juices and remaining malai over the chicken during the last minute to glaze.

Oven/Tandoori-style method

Place marinated pieces on a rack set over a baking tray lined with foil. Bake in the preheated oven for 12–15 minutes, then broil/grill on high for 2–3 minutes to develop light char, turning once halfway through. Baste with a little melted butter or the reserved malai mixture in the final minutes for shine. Ensure internal temperature reaches 74°C / 165°F.

If using a grill, thread onto skewers (soaked if wooden) and grill over medium-high heat 3–4 minutes per side, basting with cream mixture or butter until lightly charred and cooked through.

Once cooked, transfer chicken to a serving platter. Drizzle saffron-infused milk over the top (if using) and sprinkle slivered nuts and additional chopped cilantro. Let rest 3–5 minutes before serving with lemon wedges.