Chicken Malaiwala Recipe

Bored of the same chicken curries that we make often, I wanted to try something new and different and while browsing through food blogs I came across this recipe from Archana’s kitchen called Murgh Malaiwala.

Its a white sauce gravy and though it looks quite mild it packs a punch in terms of its flavour.

Recipe source: Archanas kitchen


500 gms chicken legs

4 tsp ginger garlic paste

2 tablespoons fresh cream

12-15 almonds made into a paste

1/2 tsp lemon juice

1/2 tsp black pepper powder

1 onion sliced

1/2 cup cream

1 cup milk

3 cardamon(elaichi powder)

1 inch cinnamon stick

2 bay leaves

1 tablespoon kasuri methi

salt to taste

ghee as required


  1. Clean and wash chicken and add salt,pepper, ginger-garlic paste,lemon juice,almond paste, 2 tbsp cream and marinate for 2 hours.
  2. Take a vessel and add around a tbsp of ghee. Add cardamon powder and the sliced onions and cook till the onions are translucent.
  3. Add the marinated chicken and cook for 10 minutes. After that add in the cream,milk,cinnamon stick and bay leaf.
  4. I added half a cup of water because I wanted the gravy to be on the thinner side. After this cover and cook on a medium to low flame stirring occasionally for 20 -25 minutes till the chicken is fully cooked.
  5. Add in a tbsp of kasuri methi and give it a good mix. Cook for another 2 minutes and thats it! Your delicious, simple recipe is ready to serve!
  6. As you can see my plate, I had this with pulao and some sprouted moong and it was delicious.
Chicken malaiwala recipe
have marinated the chicken with salt,pepper,ginger garlic paste,ground almonds,fresh cream,lime juice and kept for two hours


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