Malai Chicken Karahi

Ingredients

• 500 gbone-in chicken
• 45–60 ml (3–4 tablespoons)oil
• 2.5 cm (1 inch)ginger
• 8–9 clovesgarlic
• 4green chillies
• to tastesalt
• 120 ml (1/2 cup)yoghurt
• 1 teaspoonblack pepper
• 1 teaspooncumin seeds
• 1 teaspooncoriander seeds
• 75 ml (5 tablespoons)double cream
• 1 tablespoonbutter
• 2, finely sliced, and 1 wedgegreen chillies; lemon

Instructions

1. 1

   Toast the spices

   Dry-roast the coriander seeds, cumin seeds and black pepper until fragrant, then transfer them to a grinder.

2. 2

   Make the paste

   Add the ginger, garlic and chillies to the grinder and blend to a coarse paste.

3. 3

   Brown the chicken

   Heat the oil in a wok, add the chicken and fry until golden brown.

4. 4

   Add the paste

   Stir in the coarse paste.

5. 5

   Cook the chicken

   Cook over a medium heat for 10 minutes.

6. 6

   Add yoghurt

   Add the yoghurt and salt, then mix well. Cook until most of the liquid has evaporated and oil is visible on the curry's surface.

7. 7

   Finish with cream

   Add the cream and butter, mix thoroughly and cook for 1–2 minutes.

8. 8

   Garnish and serve

   Garnish with green chillies and julienned ginger. Serve with roti or naan.

What is Malai Chicken Karahi?

Karahi is a South Asian curry named for the deep, wok-like pan traditionally used to cook it. This version combines chicken with toasted spices and a creamy finish.

The method builds flavour in stages: first browning the chicken, then cooking it with a coarse ginger, garlic and chilli paste, and finally adding yoghurt, cream and butter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 22g protein, 5g carbs, 33g fat.

The chicken provides most of the protein, while the oil, cream and butter contribute much of the fat and energy. The yoghurt and spices add smaller amounts of carbohydrate; serve with a moderate portion of roti or naan and vegetables to balance the plate.

Toasting and grinding the spices

Whole spices: Dry-roasting the cumin and coriander seeds with black pepper helps release their aroma before they are ground.

Coarse paste: Keep the ginger, garlic and chilli mixture textured rather than completely smooth, as directed. Scrape the grinder as needed so the ingredients combine evenly.

Browning the chicken

Hot oil: Let the oil heat before adding the chicken so the pieces begin to brown rather than immediately releasing liquid.

Room to move: If the wok is crowded, brown the chicken in batches. This gives the pieces better contact with the pan.

Getting the sauce right

Yoghurt stage: Stir the yoghurt in well and keep cooking until most of its liquid has evaporated. The method's cue is oil appearing at the curry's surface.

Cream finish: Add the cream and butter only at the end, then cook for a minute or two. This keeps the final sauce creamy rather than reducing it for too long.

How to tell when it is ready

Chicken: The recipe gives 10 minutes over a medium heat after adding the paste, but the time needed can vary with the size of the pieces and the heat of the pan. Check that the chicken is fully cooked through before serving.

Sauce: Look for the yoghurt liquid to have mostly evaporated and a light sheen of oil at the surface before adding the cream.

Serving Malai Chicken Karahi

Bread: Serve it with roti or naan, as suggested, to scoop up the creamy sauce.

On the side: A simple salad or lightly cooked vegetables can add freshness and balance the richness of the curry.

Recipe notes & tips

• Dry-roast the spices over a moderate heat and take them off as soon as they smell fragrant.
• Use a grinder that can handle a coarse paste rather than blending the aromatics until completely smooth.
• Brown the chicken in batches if the pieces do not fit comfortably in the wok.
• Stir the yoghurt in thoroughly so it combines with the spice paste.
• Keep an eye on the curry as it reduces; use the visible oil at the surface as the cue to add the cream.
• Add the cream and butter near the end and limit the final cooking to a minute or two.

Variations

• Adjust the heat: Use fewer green chillies for a milder curry.
• Add fresh lemon: Serve with the lemon wedge for a sharper finish.
• Use chicken pieces: Choose similarly sized bone-in pieces so they cook at a more even pace.
• Change the bread: Serve with chapati instead of naan or roti.
• Add a fresh side: Pair the curry with a crisp salad for contrast.

Common mistakes to avoid

• Crowding the wok: The chicken can steam instead of brown; cook it in batches if needed.
• Scorching the spices: They turn bitter if left too long; remove them once fragrant.
• Grinding too finely: A smooth purée changes the intended texture; stop at a coarse paste.
• Adding cream too early: It may reduce excessively; wait until the yoghurt has cooked down.
• Rushing the yoghurt stage: Excess liquid makes the sauce thin; continue cooking until most has evaporated.
• Skipping the doneness check: Cooking time can vary; make sure the chicken is cooked through before serving.

How to store

Refrigerate leftovers in a covered container and use within 2–3 days. Reheat gently in a pan until steaming hot throughout, adding a small splash of water if the sauce has thickened.

Frequently asked questions