Trim excess fat from the chicken and cut into 1–1.5 inch bite-sized pieces. Place in a large bowl, sprinkle 1 tsp salt and 1 tsp freshly ground black pepper over the pieces, and toss to coat evenly. Set aside while you make the marinade (10 minutes).

Marinade & Creaminess

Make cashew paste (if using)

Soak 6–8 cashews in 3–4 tablespoons warm water for 10–15 minutes, then drain and blend to a smooth paste with a tablespoon of the soaking liquid. Measure 2 tbsp for the marinade.

Combine marinade

In a bowl, whisk together 3 tbsp thick yogurt and 1 cup heavy cream until smooth. Add 1 tsp grated ginger, 1 tsp grated garlic, 1 finely chopped green chili (optional), 2 tbsp cashew paste (optional), 1 tsp white pepper, 1 tsp cardamom powder, 1/8 tsp grated nutmeg, 1/8 tsp mace (if using), and 1/2 tsp sugar. Mix thoroughly to a uniform marinade.

Marinate chicken

Add the lightly seasoned chicken pieces to the marinade, tossing so every piece is well coated. Cover and refrigerate for at least 2 hours, ideally 4–6 hours; for best results, marinate overnight. If short on time, a 30–60 minute marinade still improves texture and flavor.

Cooking & Finishing

Bring chicken to room temperature

Remove the marinated chicken from the fridge 20–30 minutes before cooking to take the chill off; this promotes even cooking.

Sear the chicken

Heat a large heavy skillet or nonstick pan over medium-high heat. Add 1 tbsp vegetable oil or ghee and 1 tbsp unsalted butter. When the fat is hot and foamy, add the marinated chicken in a single layer (do not overcrowd; cook in batches if necessary). Sear for 2–3 minutes without moving so the pieces get a light golden crust, then flip and sear the other side 1–2 minutes.

Simmer gently

Lower heat to medium-low, add the remaining 1 tbsp butter to the pan, stir so the butter coats the chicken and the pan collects the creamy marinade. Cover and simmer gently for 6–8 minutes (depending on piece size), stirring once halfway, until chicken is cooked through (internal temperature 74°C / 165°F) and the sauce has thickened slightly and clings to the pieces. If sauce becomes too thin, simmer uncovered for a couple minutes to reduce; if too thick, add 1–2 tbsp water or cream to loosen.

Finish flavors

Stir in 1 tsp crushed kasuri methi (if using) and 1/4 tsp freshly crushed green cardamom. Taste and adjust salt. Sprinkle chopped fresh cilantro over the dish and remove from heat.

Serve

Transfer Murgh Malai to a warmed serving dish, garnish with extra cilantro and lemon wedges on the side. Serve hot with naan, paratha, or steamed basmati rice.