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Murgh Malaiwala

Malai Chicken
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: North Indian
Servings: 4 People
Author: Jinoo Jayakrishnan
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  • 1 no bay leaf
  • 1 inch cinnamon stick
  • 2 no cloves
  • 1 no green cardamom
  • 1 no black cardamom
  • 1 tsp fennel seeds
  • 1.5 cups milk
  • 1 pinch sugar
  • salt to taste
  • 1/2 kg chicken
  • 1/2 tsp ginger
  • 1 spring curry leaves
  • 5-6 no green chillies - broken
  • 1 large onion - finely chopped
  • 1/2 tsp kasuri methi
  • 1-2 tbsp curd
  • 1 tbsp corn flour
  • 2-3 tbsp fresh cream
  • Coal - for smoke cooking


  • Heat a pan and add Bay leaf, Cinnamon, cloves, cardamom (Green and black) and fennel seeds.
  • Add 1.5 cups of milk, Sugar and salt to taste and mix
  • Drop chicken (clean and washed chicken). Mix, Close and cook in medium flame for 15 min.
  • Open and mix the malai from the sides of the pan into the curry. Now add finely chopped ginger and add 1 spring curry leaves
  • 5-6 broken chillies to be added. Close and let it cook for 5 min
  • Heat a pan with oil and saute chopped onion with little salt until it is slightly browned. Add the brown onions to the curry
  • Sprinkle kasuri methi on top.
  • Add curd 1-2 tbsp, corn flour and fresh cream and mix again
  • Let it come to a boil. Switch off and keep a small bowl in the curry. Heat a coal piece and place it on the cup. Pour a tbsp of Ghee/oil on top of the hot coal and immediately close the lid.
  • Let the fumes settle down. Open after 5 min and serve hot!