Key Takeaways:
- Authentic royal dish with creamy sauce ready in under 45 minutes
- Perfect balance of mild spices and rich cream makes it family-friendly
- Make-ahead friendly – tastes even better the next day
- No special equipment needed – uses basic kitchen tools you already own
Why You Need This Malai Chicken Maharaja Recipe Now
Ever tried making Indian food at home only to end up with something that doesn’t taste like your favorite restaurant? The Malai Chicken Maharaja recipe solves this problem with its perfect balance of flavors that brings restaurant-quality Indian cuisine right to your table.
This creamy, rich dish features tender chicken pieces bathed in a velvety sauce that’s mild enough for the whole family but packed with authentic flavor. Best of all, it comes together in just 45 minutes using ingredients you can find at most grocery stores.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 410 |
| Protein | 32g |
| Fat | 28g |
| Carbs | 8g |
| Fiber | 2g |
| Sodium | 580mg |
| Sugar | 3g |
Serving size: 1/4 of recipe (approximately 6-7 oz chicken with sauce)
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless chicken thighs | 1.5 pounds | Cut into 1.5-inch pieces |
| Heavy cream | 1 cup | Room temperature |
| Plain yogurt | 1/2 cup | Full-fat recommended |
| Garlic | 4 cloves | Finely minced |
| Fresh ginger | 1 tablespoon | Grated |
| Green cardamom pods | 4 | Slightly crushed |
| Cumin seeds | 1 teaspoon | Whole |
| Garam masala | 1 tablespoon | Divided (2 teaspoons + 1 teaspoon) |
| Turmeric | 1/2 teaspoon | Ground |
| White pepper | 1/4 teaspoon | Ground |
| Cashew nuts | 1/4 cup | Soaked in hot water for 15 minutes |
| Ghee or butter | 3 tablespoons | Divided |
| Onion | 1 medium | Finely chopped |
| Fresh cilantro | 1/4 cup | Chopped for garnish |
| Salt | 1 teaspoon | Adjust to taste |
| Sugar | 1/2 teaspoon | Optional, balances flavors |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Large skillet or pan | For cooking the dish |
| Small blender or food processor | For cashew paste |
| Mixing bowls (2) | For marinating and prep |
| Measuring cups and spoons | For accurate measurements |
| Sharp knife | For cutting chicken |
| Cutting board | For prep work |
| Wooden spoon or spatula | For stirring |
Possible Substitutions
- Heavy cream: Half-and-half or coconut cream (for dairy-free option)
- Chicken thighs: Chicken breast (reduce cooking time by 5 minutes)
- Cashew nuts: Blanched almonds or cashew butter (2 tablespoons)
- Ghee: Unsalted butter or neutral cooking oil
- Plain yogurt: Greek yogurt or dairy-free yogurt
Prep Time & Planning
- Prep time: 20 minutes
- Marinating time: 30 minutes (minimum) to overnight
- Cook time: 25 minutes
- Total time: 1 hour 15 minutes (including minimum marinate time)
- Serves: 4 people
Step-by-Step Instructions for Beginners
Marinating the Chicken
- Gather and prepare your chicken
- Take out your boneless chicken thighs from the refrigerator
- Unwrap the package and place chicken on a clean cutting board
- Using paper towels, gently pat each piece dry (this helps the marinade stick better)
- Using a sharp knife, trim off any excess fat you see
- Cut the chicken into 1.5-inch cubes (about the size of a game die)
- TIP: Try to make all pieces roughly the same size so they cook evenly
- Transfer cut chicken pieces to a medium-sized mixing bowl
- Measure and mix the marinade ingredients
- Take a separate clean bowl for the marinade
- Measure 1/2 cup of plain yogurt and add to the bowl
- Peel 4 garlic cloves
- Either mince the garlic with a knife until very fine or use a garlic press
- Add the minced garlic to the yogurt
- Measure and add 2 teaspoons of garam masala to the bowl
- Measure and add 1/2 teaspoon of turmeric powder
- Add 1/2 teaspoon of salt
- Using a spoon, mix everything together until you have a smooth, yellow mixture
- WARNING: Turmeric can stain countertops and clothing, so be careful when measuring
- Combine chicken with marinade
- Pour the prepared marinade over the chicken pieces in their bowl
- Using a spoon or clean hands, gently toss and turn the chicken pieces
- Make sure every piece is fully coated with the yellow marinade
- TIP: If using hands, consider wearing disposable gloves to prevent turmeric staining
- Once all pieces are coated, cover the bowl with plastic wrap or a lid
- Place the bowl in the refrigerator
- Let marinate for at least 30 minutes (overnight is even better for more flavor!)
- NOTE: If marinating for more than 2 hours, you can place the bowl on a plate to catch any potential leaks
Preparing the Sauce Base
- Soak and blend the cashews
- Measure 1/4 cup of cashew nuts
- Place them in a small bowl
- Heat about 1 cup of water until very hot (just below boiling)
- Pour the hot water over the cashews until they’re completely covered
- Let them soak for 15 minutes to soften
- While they’re soaking, continue with other prep steps
- After 15 minutes, drain the water from the cashews using a strainer
- Transfer the softened cashews to a small blender or food processor
- Add 2 tablespoons of fresh water
- Blend on high until completely smooth (about 1-2 minutes)
- Scrape down the sides if needed and blend again
- The result should be a smooth, creamy paste
- Transfer to a small bowl and set aside
- Prepare your remaining ingredients
- Peel the onion and cut in half
- Place the flat side down on the cutting board for stability
- Finely chop into small pieces (aim for pieces about 1/4 inch or smaller)
- Measure 1 tablespoon of fresh ginger
- Peel the ginger using the edge of a spoon (it works better than a peeler)
- Grate the ginger using a microplane or the finest side of a box grater
- TIP: If you don’t have a grater, mince the ginger very finely with a knife
- Take out the green cardamom pods
- Using the flat side of your knife, gently press down on each pod until it cracks slightly
- Measure all remaining spices into small bowls so they’re ready to use
- TIP: Having everything measured and ready before you start cooking (mise en place) makes the cooking process much smoother
Cooking the Dish
- Cook the marinated chicken
- Remove marinated chicken from the refrigerator
- Let it sit at room temperature for about 10 minutes
- Place a large skillet or pan on the stove
- Turn heat to medium-high
- Add 2 tablespoons of ghee or butter
- Allow the ghee to melt completely and become hot (but not smoking)
- Using tongs or a spoon, carefully place chicken pieces in the pan in a single layer
- WARNING: The pan will be hot and might splatter, so be careful
- Leave the chicken undisturbed for 4-5 minutes until the bottom side turns golden brown
- Using tongs or a spatula, flip each piece over
- Cook for another 4-5 minutes until the second side is also golden
- TIP: Don’t overcrowd the pan – cook in batches if needed
- Check that pieces have a nice golden color on both sides
- The chicken doesn’t need to be fully cooked yet – it will finish in the sauce
- Transfer chicken pieces to a clean plate and set aside
- Create the flavor base for the sauce
- Using the same pan with the remaining fat and browned bits (this adds flavor!)
- Add the remaining 1 tablespoon of ghee or butter
- When melted, add 1 teaspoon of cumin seeds and 4 crushed cardamom pods
- Let them sizzle for 30 seconds – you’ll smell a wonderful aroma
- WARNING: Don’t let them burn or they’ll taste bitter
- Add the chopped onion to the pan
- Stir with a wooden spoon to mix with the spices
- Reduce heat to medium
- Cook onions for 4-5 minutes, stirring occasionally
- TIP: The onions should become soft and translucent, not brown
- Add the grated ginger
- Stir continuously for 1 minute to prevent burning
- TIP: Ginger burns easily, so keep it moving in the pan
- Create the creamy sauce
- Reduce heat to medium-low
- Add the prepared cashew paste to the pan
- Using a wooden spoon or spatula, stir continuously for 1 minute
- The paste will start to thicken as it cooks
- TIP: Keep stirring to prevent the paste from sticking to the bottom of the pan
- Take your room temperature heavy cream
- Slowly pour it into the pan while continuing to stir
- WARNING: Adding cold cream can cause curdling, so make sure it’s at room temperature
- Add the remaining 1 teaspoon of garam masala
- Add 1/4 teaspoon of white pepper
- Add 1/2 teaspoon of sugar (if using)
- Stir everything together until well combined
- Allow the sauce to simmer gently for 3-4 minutes
- The sauce will begin to thicken slightly
- TIP: If sauce looks too thick, add 1-2 tablespoons of water
- Combine and finish cooking the dish
- Return the browned chicken pieces to the pan
- Gently stir to coat each piece with the creamy sauce
- Cover the pan with a lid
- Reduce heat to low
- Let it simmer for 10-12 minutes, stirring gently every 3-4 minutes
- TIP: This gentle cooking allows the chicken to finish cooking and absorb the flavors
- After 10-12 minutes, check if chicken is fully cooked by cutting into the thickest piece
- The chicken should be white throughout with no pink and reach 165°F if you have a thermometer
- Taste a small amount of the sauce
- Add more salt if needed (start with 1/4 teaspoon at a time)
- Stir gently to incorporate any additional seasoning
- Finish and serve the dish
- Turn off the heat
- Remove the pan from the burner
- Let the dish rest for 5 minutes (this allows flavors to meld)
- While resting, wash and dry the fresh cilantro
- Remove the stems and finely chop the leaves
- Sprinkle the chopped cilantro over the dish
- TIP: You can remove the cardamom pods before serving or warn guests they’re not meant to be eaten
- Serve the Malai Chicken Maharaja hot in a serving bowl
- Provide serving spoons for family-style serving
- Pair with steamed basmati rice, naan, or roti
- TIP: A small bowl of cucumber raita makes a perfect cooling side dish
Troubleshooting
Common Issues and Solutions
Sauce too thin?
- Continue simmering uncovered for 5-7 minutes until it reaches desired thickness
- For quick thickening, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the sauce
Sauce curdling?
- Make sure cream is at room temperature before adding
- Lower heat and whisk continuously
- If it has already curdled, blend a small portion of the sauce and gradually reincorporate
Chicken tough or dry?
- Likely overcooked – next time, reduce cooking time
- For current batch, add 2-3 tablespoons of hot water to sauce and gently simmer for 2-3 minutes
Not enough flavor?
- Add an extra 1/2 teaspoon garam masala
- Add a pinch of kashmiri chili powder for color and mild heat
- Check salt levels and adjust accordingly
Spices burning in the pan?
- Your heat is too high – immediately remove the pan from heat
- Add a splash of water to cool down the pan
- Reduce heat before continuing
Sauce too thick?
- Add hot water, 1 tablespoon at a time, until desired consistency is reached
- Stir well after each addition
Variations & Substitutions
Make It Your Own
Vegetarian Version
- Replace chicken with 1 pound paneer (Indian cheese) cut into cubes
- Or use 1 pound mixed vegetables like cauliflower, carrots, and peas
- Reduce cooking time to 6-8 minutes
Spicier Version
- Add 1-2 green chilies, finely chopped
- Include 1/2 teaspoon red chili powder in the marinade
Lighter Version
- Use boneless chicken breast instead of thighs
- Substitute half the heavy cream with chicken broth
- Use light coconut milk instead of heavy cream
Dairy-Free Option
- Replace yogurt with coconut yogurt
- Substitute heavy cream with full-fat coconut milk
- Use coconut oil instead of ghee
Storage & Reheating
Keep It Fresh
Refrigerator Storage
- Allow dish to cool completely (no more than 2 hours at room temperature)
- Transfer to an airtight container with a secure lid
- Label with date if desired
- Store in refrigerator for up to 3 days
- The flavors actually improve after a day of resting!
Freezer Storage
- Allow dish to cool completely
- Divide into portion-sized containers if desired
- Use freezer-safe containers with tight-fitting lids
- Leave about 1/2 inch of space at the top for expansion
- Label with date and contents
- Freeze for up to 2 months
- TIP: Cream-based sauces can sometimes separate when frozen but will recombine when reheated properly
Reheating Methods
- Stovetop (Best Method)
- Take out of refrigerator or thaw overnight if frozen
- Place in saucepan over low heat
- Add 1-2 tablespoons water or chicken broth
- Cover and gently warm, stirring occasionally every 2-3 minutes
- Heat until internal temperature reaches 165°F (about 5-7 minutes)
- TIP: Low, slow heating prevents the sauce from breaking
- Microwave
- Place portion in microwave-safe dish
- Cover with microwave-safe lid or microwave-safe plastic wrap (vented)
- Heat on 70% power for 2 minutes
- Remove and stir thoroughly
- Continue heating in 30-second intervals, stirring between each
- Check that it’s heated throughout (165°F)
- Let stand for 1 minute before serving
Safety Notes & Tips
For Best Results
Food Safety
- Always wash hands with soap for 20 seconds before and after handling raw chicken
- Use separate cutting boards for meat and vegetables
- Clean all surfaces touched by raw chicken with hot, soapy water
- Ensure chicken reaches internal temperature of 165°F
- Don’t leave the dish at room temperature for more than 2 hours
- WARNING: Never place cooked food back on a plate that held raw chicken
Pro Tips
- Room temperature ingredients make for smoother sauce – take cream and yogurt out of the refrigerator 30 minutes before cooking
- Toast whole spices first for more flavor – they should be aromatic but not burned
- Don’t rush the onions – properly softened onions are key to the flavor base
- Let marinate overnight for most tender, flavorful chicken
- Rest before serving to allow flavors to meld and sauce to thicken slightly
Serving Suggestions
- Serve with basmati rice or jeera (cumin) rice
- Pair with naan or roti for dipping in the sauce
- Add a side of simple cucumber raita to balance the rich flavors
- Garnish with a few whole cashew pieces for elegant presentation
- TIP: Pre-warm your serving dishes by rinsing them with hot water and drying before plating
