Malai Chicken Karahi – Creamy Stir-fried Chicken Curry
Cook Time
25 minutes
Cook Time
25 minutes
  • 4-5tbsp oil
  • 8cloves garlic, minced
  • 1finger sized chunk ginger, minced
  • 350grams boneless chicken chunks, preferably thigh
  • 4medium tomatoes, chopped
  • 4tbsp double cream
  • 1tsp salt
  • 0.75tsp red chilli powder
  • 1tsp cumin powder
  • 1tsp coriander powder
  • 1pinch turmeric
  • 2pods green cardamom
  • Coriander for garnish
  • green chilli, for garnish
  1. Heat up oil in a pan. Add the minced garlic and ginger and saute for 1-2 minutes on high, till they are golden
  2. Add the chicken pieces and cardamom pods. Continue to saute this on high heat till the chicken is no longer pink and is lightly browning, about 5 minutes
  3. Add the chopped tomatoes and all the spices. Continue to stir on high heat. The tomatoes will release a lot of their moisture, but you must continue to stir.
  4. Continue to saute till all the moisture has dried out and the tomatoes cling to the chunks of chicken, as shown below
  5. At this point, add the double cream. Once again, saute this till it dries down till how it looked like in step 4.
  6. Garnish with coriander, green chilli, long strips of ginger and a drizzle of cream. Serve hot
Recipe Notes

This curry isn’t very spicy but if you would like it to be spicier, I would advise you to add one green chilli alongside the tomatoes so that its flavour infuses into the curry. The longer you will keep the green chilli in, the spicier the curry will get. If you don’t want to add a green chilli, you can just adjust the red chilli powder to your liking.

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