Malai Murgh

Malai murgh is an easy chicken curry that has the base of onion and tomato masala & traditional Indian spices.

Course Main Course
Cuisine Indian
Keyword cream & tomato chicken, indian chicken curry, malai murgh
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Avin Kohli


  • 900 gm chicken cleaned
  • 4-5 tbsp oil
  • 2 large red onions roughly chopped
  • 3 large tomatoes roughly chopped
  • 10-15 cloves garlic
  • 2 inch piece of ginger
  • salt as per taste
  • 1 tsp turmeric powder
  • 1 tsp kashmiri red chilli powder only for color
  • 2 tbsp coriander powder
  • 1 tsp garam masala
  • 1/2 cup cream/malai use more or less as per your preference


  1. In a blender add onion, garlic, ginger & tomatoes. Blend into a fine paste.

  2. Heat oil in a heavy bottom pan. Pour the masala. 

  3. We have to cook the masala till its brown enough.

  4. Initially the moisture in the masala is cooked off. At this point it will start to stick a little at the bottom. Don't worry just scrape and mix. Repeat till the masala is completely cooked. If its sticking a lot in the bottom add little bit water to prevent that.

  5. So ideally the masala needs to cook till the raw smell is gone and the oil starts to separate from the masala. It took me almost 20 mins when I was there to deal with it.

  6. Add all the spices. Mix.

  7. Now add the chicken to the masala. Add 250 ml water. Partially cover and cook till the chicken is cooked. (Around 15 mins)

  8. Now add the cream. Mix & cook for another 5 mins. And its done.

  9. We love to enjoy this curry with rice.

Recipe Notes

The masala used here is my chest version. If you are interested in a good onion tomato masala that makes yummy gravy every time here a link to help.