Malai chicken (chicken with creamy cashew sauce)

If there’s one recipe that truly captures comfort, nourishment, and flavor in a single bowl, it’s this Malai Chicken—a rich, high-protein curry simmered in a silky, dairy-free sauce that’s pure magic. I’ll share a little secret with you: this is my favorite curry sauce of all time. I love curries and stews of all kinds, but this one is different. The texture, the balance of spices, the creamy depth—it’s simply addictive. Once you taste it, you’ll understand why I make it again and again.

Traditionally, “malai” means cream in Hindi, and classic malai chicken recipes are made with heavy cream or yogurt. This version keeps all the richness and comfort, but without any dairy or inflammation-triggering ingredients. The creaminess comes instead from cashews and coconut milk, creating a sauce that’s naturally thick, velvety, and full of body—while being easy on your digestion and kind to your hormones.

This isn’t just a delicious dish—it’s a functional one. Every ingredient adds something meaningful to your health:

• Chicken – a lean source of complete protein that supports muscle growth, hormone balance, and satiety.

• Ginger and garlic – powerful anti-inflammatory and antimicrobial agents that strengthen the immune system and support gut health.

• Turmeric – rich in curcumin, known for reducing inflammation and supporting liver detoxification.

• Fenugreek leaves – enhance digestion and help balance blood sugar.

• Cardamom, cinnamon, and cloves – aromatic spices that aid metabolism and improve circulation.

• Cashews – packed with minerals like zinc and magnesium, supporting hormone and nervous system function.

• Coconut milk – a beautiful source of healthy fats that nourish the brain and stabilize energy levels.

The Creamiest Sauce Ever! The secret to this malai chicken lies in the blended cashew-tomato-coconut base. Once you simmer the ingredients and blend them into a smooth sauce, the texture becomes unbelievably silky.
If you use a high-speed blender like a Vitamix, you’ll get that luxurious, restaurant-style creaminess. Even with a regular blender, the sauce remains luscious and deeply flavorful.

This sauce is so versatile that you can pair it with other proteins, too—shrimp, turkey, lamb, or even tofu—and the result will be just as irresistible. It’s one of those sauces that makes you want to lick the spoon clean and then go back for seconds.

This curry isn’t just about taste—it’s about creating hormone-friendly, gut-healing nourishment that satisfies you on every level. The balance of protein, healthy fats, and anti-inflammatory spices makes it an ideal meal for women looking to support energy, muscle tone, and digestive health while enjoying real food that feels indulgent.

Serve it over fluffy rice, quinoa, or cauliflower rice, and you’ll have a full, balanced meal that feels like a warm hug in a bowl.

I’ve made this recipe more times than I can count, and each time I fall in love with it all over again. It’s vibrant yet soothing, indulgent yet nourishing—proof that eating clean and supporting your body’s healing doesn’t mean giving up on flavor.

So go ahead—try this malai chicken and let it become your new favorite too. Just be warned: once you make it, you’ll find yourself craving it again and again.

Recipe

Ingredients

• 2 lb chicken meat (breasts and thighs, cubed)

• For the chicken marinade:

  • 1 Tbsp garam masala

  • 1 tsp pink Himalayan salt

  • 1 Tbsp ginger-garlic paste

• For the sauce:

  • 1 Tbsp ginger-garlic paste

  • ¼ tsp cardamom powder

  • 3 cloves

  • ¼ tsp cinnamon powder

  • ½ tsp turmeric powder

  • 2 tsp pink Himalayan salt

  • 1 tsp cumin seeds

  • ½ tsp chili powder

  • 1 tsp coriander powder

  • 1 tsp garam masala

  • 2 Tbsp fenugreek leaves (dried, crushed)

• 1 medium red onion, finely chopped

• 400 g tomatoes, diced (fresh or canned)

• 1 can (400 ml) full-fat coconut milk

• 1 cup raw cashews, soaked overnight and drained

• 1 cup water

• 4 Tbsp olive or avocado oil, divided

• Chopped cilantro or parsley, for garnish

• Cooked rice, for serving

Instructions

1. Marinate the Chicken: In a bowl, mix the chicken with garam masala, salt, and ginger-garlic paste. Cover and marinate for 3–4 hours or overnight for deeper flavor.

2. Cook the Chicken: Heat 2 Tbsp of oil in a large skillet over medium heat. Add the marinated chicken and cook for about 10 minutes, stirring occasionally, until browned and nearly cooked through. Remove from the pan and set aside.

3. Build the Sauce Base: In a large pot, heat the remaining 2 Tbsp oil. Add all the sauce spices (ginger-garlic paste, cardamom, cloves, cinnamon, turmeric, salt, cumin seeds, chili powder, coriander, garam masala, and fenugreek). Sauté for about 30 seconds, until fragrant and bloomed.

4. Add the Aromatics: Stir in the chopped onion and diced tomatoes. Cook for 5 minutes, until soft and slightly caramelized.

5. Blend the Sauce: Add coconut milk, soaked cashews, and water. Simmer for 15 minutes. Transfer the mixture to a high-speed blender (like a Vitamix) and blend until perfectly smooth. If using a regular or immersion blender, the sauce might remain slightly grainy but still delicious.

6. Combine and Simmer: Pour the blended sauce back into the pot. Add the cooked chicken and simmer for another 10 minutes, allowing the flavors to meld beautifully.

7. Serve and Enjoy: Spoon the curry over a bed of fluffy rice and garnish with fresh cilantro or parsley.

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation. 

In good health,

Ioana