🍗🤍 “Malai Chicken – a royal Mughal kitchen classic with tender chicken simmered in a rich, creamy yogurt-and-spice gravy that defines pure indulgent comfort.” ✨😋

🍗🤍 Malai Chicken😋

A royal Mughal classic drenched in creamy richness and gentle spices ✨

Malai Chicken isn’t just food — it’s history served on a plate 👑✨ Originating from the lavish Mughal kitchens of North India, this dish is all about luxury, balance, and comfort. Tender chicken is slow-cooked in a velvety blend of yogurt, fresh cream (malai), nuts, and mild aromatic spices, creating a gravy that’s rich yet soothing 😍 Unlike fiery curries, Malai Chicken is subtle, creamy, and deeply satisfying — the kind of dish that feels indulgent with every bite. Using PIKS Spices ensures perfect aroma, gentle warmth, and authentic depth, making this recipe truly restaurant-style and royal 🍽️💛

🛒 Ingredients (Serves 4)

🍗 For Chicken:

• Chicken (bone-in or boneless) – 750 g

• Oil – 2 tbsp 🛢️

• Butter – 2 tbsp 🧈

🥣 For Marinade:

• Thick curd (hung yogurt) – ½ cup 🥣

• Fresh cream (malai) – ¼ cup 🤍

• Ginger-garlic paste – 1½ tbsp 🧄

• Lemon juice – 1 tbsp 🍋

• Cashew paste – 2 tbsp 🌰

• PIKS White Pepper / Black Pepper Powder – 1 tsp ⚪⚫

• PIKS Garam Masala – ½ tsp ✨

• PIKS Haldi Powder – ¼ tsp 💛

• Salt – to taste 🧂

🌿 For Gravy:

• Onion paste – 2 medium 🧅

• Green chilli paste – ½–1 tsp (optional) 🌶️

• PIKS Dhania Powder – 1½ tsp 🌿

• PIKS Jeera Powder – ½ tsp 🌿

• PIKS Lal Mirch Powder – ½ tsp (mild heat) ❤️

• Water / milk – ½ cup 💧🥛

✨ Final Touch:

• Fresh cream – 2 tbsp 🤍

• Kasuri methi – 1 tsp (crushed) 🌿

• Kewra / rose water – few drops (optional) 🌸

• Fresh coriander – for garnish 🌿

🍳 Method (Step-by-Step)

1️⃣ Marinate the Chicken 🍗

In a bowl, mix curd, cream, ginger-garlic paste, lemon juice, cashew paste, salt, and all PIKS spices listed for the marinade.
Add chicken and coat well.
Cover and marinate for minimum 2 hours (overnight best) ❄️✨

2️⃣ Start the Base 🧈

Heat oil and butter in a heavy pan.
Add onion paste and sauté on medium heat till light golden and aromatic 🧅✨
Add green chilli paste (if using).

3️⃣ Add PIKS Spices 🌿

Add PIKS Dhania Powder, PIKS Jeera Powder, PIKS Lal Mirch Powder, and PIKS Haldi Powder.
Cook gently till masala releases oil and smells rich 😍

4️⃣ Cook the Chicken 🍗

Add marinated chicken along with leftover marinade.
Mix gently and cook on medium flame for 10–12 minutes 🔥
Add water or milk to adjust gravy consistency.

5️⃣ Slow Simmer ✨

Cover and cook on low flame for 15–20 minutes till chicken is tender and gravy turns creamy 🤍
Stir occasionally to avoid sticking.

6️⃣ Royal Finish 👑

Add fresh cream, crushed kasuri methi, and a few drops of kewra/rose water 🌸
Sprinkle PIKS Garam Masala ✨
Simmer 2 minutes and turn off heat 🔥

💡 Pro Tips ✨

• Hung curd prevents gravy from splitting 🥣

• Cook on low flame for silky texture 🤍

• Cashew paste adds authentic Mughal richness 🌰

• Keep spices mild — Malai Chicken is about balance, not heat

• Tastes even better after resting 10 minutes 😍

🍽️ Serving Suggestions

Serve Malai Chicken with:

• Butter naan 🧡

• Roomali roti 😋

• Steamed basmati rice 🍚

• Jeera rice🍚

Perfect for:

• Festive dinners 🎉

• Family gatherings ❤️

• Special occasions 👑

• Mughlai-style spreads ✨

Creamy, comforting, and royally indulgent — Malai Chicken is the kind of timeless Mughal dish that turns every meal into a celebration. 🍗🤍✨

Thank You😘