Malai Kaju Chicken Masala

Ingredients

• 450 gBoneless chicken
• 1 tablespoonGinger-garlic paste
• to tasteSalt
• 1 teaspoonKashmiri red chilli powder
• 1 teaspoonChilli-garlic sauce
• 1 teaspoonTamarind sauce
• to tasteOil
• to tasteGround onion paste
• to tasteGinger-garlic paste
• to tasteRemaining dried spices
• to tasteCashew paste
• to tasteCooking cream
• to tasteCashews, for garnish
• to tasteGreen chillies, for garnish
• to tasteNaan, to serve

Instructions

1. 1

   Marinate the chicken

   Mix the boneless chicken with 1 tablespoon ginger-garlic paste, salt to taste, 1 teaspoon Kashmiri red chilli powder, 1 teaspoon chilli-garlic sauce and 1 teaspoon tamarind sauce. Leave to marinate for 1–2 hours.

2. 2

   Cook the onion

   Heat oil in a wok, add the ground onion paste and cook over a high heat for 2–3 minutes.

3. 3

   Add the chicken

   Stir in ginger-garlic paste and the marinated chicken. Cook over a medium heat for 3–5 minutes, until the chicken changes colour.

4. 4

   Simmer with spices

   Add tomato paste and the remaining dried spices. Cook over a medium heat for 7–8 minutes, until the chicken is tender.

5. 5

   Stir in cashews

   Add the cashew paste, lower the heat and cook for 3–5 minutes, until oil rises to the surface.

6. 6

   Finish and serve

   Stir in the cooking cream, garnish with cashews and green chillies, and serve with naan.

What is Malai Kaju Chicken Masala?

The name describes a creamy chicken masala finished with kaju, or cashews. It belongs to the broad family of South Asian curry-house-style dishes where nuts and cream lend the sauce a mellow richness.

Here, marinated chicken cooks with onion and spices before cashew paste and cream are added. The method keeps the creamy ingredients towards the end, so they enrich the sauce without being cooked for the whole time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 39g protein, 48g carbs, 28g fat.

Chicken provides most of the protein, while naan and the onion, tomato and sauces contribute carbohydrates. Oil, cashew paste and cooking cream supply much of the fat, but their unmeasured quantities make a precise portion estimate uncertain. For a more balanced plate, serve a moderate amount of naan with a generous side of vegetables.

The marinade

Chicken: boneless pieces are quick to cook and easy to serve. Keep them similar in size so they become tender at roughly the same time.

Sauces: chilli-garlic sauce brings savoury heat, while tamarind sauce adds a tangy note. The recipe allows either sauce to be swapped for another brand or a homemade version.

Building the base

Onion paste: cook it in oil over a high heat for the stated 2–3 minutes, stirring so it cooks evenly. The recipe does not give a measured amount of oil or onion paste, so use the quantities you have planned for your batch.

Chicken: after adding the marinated pieces and ginger-garlic paste, cook over a medium heat until their colour changes. This cue is more useful than expecting the chicken to be fully cooked at this stage.

Cooking the chicken through

Spices: the method refers to tomato paste and remaining dried spices, but does not name or quantify them. Add the spices you are using, then simmer for 7–8 minutes as directed.

Doneness: the chicken should be tender before you add the cashew paste. If the pieces are still firm, check them as they cook rather than relying only on the clock.

Getting a smooth, rich sauce

Cashew paste: lower the heat before stirring it in, then cook for 3–5 minutes. Keep the mixture moving and look for oil rising to the surface, the cue given in the method.

Cream: add it after the cashew paste has cooked. The recipe does not specify a cream quantity, so add the amount you intend to use and stir it through gently.

Serving the curry

Naan: serve it alongside the curry to scoop up the creamy sauce. Rice would also work as an alternative, though naan is the bread specified in the recipe.

Garnish: finish with cashews and green chillies. Add the chillies to suit your preferred heat, since the recipe gives no quantity.

Recipe notes & tips

• Marinate the chicken for the full 1–2 hours stated so the flavours have time to mingle.
• Cut the chicken into similar-sized pieces for more even cooking.
• Stir the onion paste while it cooks over the high heat.
• Lower the heat before adding cashew paste, as directed.
• Use the change in chicken colour and tenderness as cues alongside the stated cooking times.
• Keep cashews and green chillies ready so you can garnish just before serving.

Variations

• Adjust the heat: use more or fewer green chillies for the garnish.
• Change the sauce: use another chilli sauce or tamarind sauce, as the recipe suggests.
• Use homemade sauce: substitute a homemade chilli or tamarind sauce for a shop-bought one.
• Serve with rice: swap naan for rice if you prefer a different accompaniment.

Common mistakes to avoid

• Skipping the marinade: allow 1–2 hours for the chicken to marinate before cooking.
• Cooking the onion paste briefly without stirring: keep it moving over the high heat for 2–3 minutes.
• Using colour as the final doneness test: continue simmering until the chicken is tender.
• Adding cashew paste over high heat: lower the flame before stirring it in.
• Cooking the cashew paste for too long: follow the 3–5 minute timing and watch for oil to rise.
• Adding the cream at the start: stir it in at the end, after the cashew paste has cooked.

How to store

Refrigerate leftovers promptly in a covered container and use within 3 days. Reheat gently in a saucepan until steaming hot throughout; add a small splash of water if the sauce has thickened. Store naan separately if possible.

Frequently asked questions