Milk Chicken is a mildly spiced flavorful dish. This classic dish features succulent chicken cooked in a creamy sauce of milk, cashews or almonds and an aromatic blend of fragrant spices that's not too hot but still bold and complex. With its inviting aroma and irresistible taste, this recipe perfectly adds Indian flair to your dinner table.
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Wash the chicken pieces thoroughly and pat them dry.
Soak the almonds in hot water for 30 minutes, then peel off the skin, make a paste using a blender, and set the almond paste aside.
Heat ghee in a heavy-bottomed deep pan or wok on medium to high heat.
Add bay leaves, cumin, cardamoms and green chillies and saute for a minute.
Add ground onions and saute until translucent and pinkish.
Add the chicken and salt, and mix well to coat them with the masala or gravy (2-3 minutes).
Add ginger, garlic, and coriander powder, mix to combine and cook for 4-5 minutes on high heat until the chicken lightens in colour and oil starts to leave the sides of the wok.
Add milk, saffron, and almonds paste, stir, and boil.
Reduce the heat to simmer and cover the wok. Cook for 20-25 minutes or until the chicken is tender. Keep stirring occasionally to prevent almonds from sticking to the bottom of the pan.
To check if the chicken is tender, it should come apart quickly from the bone when poked with a fork.
Once the chicken is tender, add dry fenugreek leaves, black pepper, cream, and garam masala, and stir for 2-3 minutes.
Check seasonings (salt and chilli powder), and adjust them to your taste. (if there is excess milk, one can cook until you get the desired consistency).
Before serving, heat the ghee in a tiny frying pan, add cumin seeds, kashmiri red chilli powder, and then add it to the curry.
Serve hot with roti, naan or rice.
Use bone-in chicken pieces instead of boneless chicken, which adds flavour.
I have used ghee in this recipe as it adds rich and authentic flavour. You can use any cooking oil.
Adjust the amount of milk to your desired gravy consistency. If you want a thicker gravy, reduce the amount of milk, or let the milk cook for longer to reduce it. If you prefer a thinner gravy, add more milk.
Feel free to adjust the spices to your liking. Add more or less pepper to get the desired taste.
When tempering, ensure the ghee is hot before adding the kashmiri red chilli powder.
You can use cashew paste instead of almond paste.
Cooking time and serves may vary depending on the size of the chicken pieces.
How do I store leftover Milk Chicken for later use?
To store leftover Milk Chicken, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it for up to 2-3 months. When reheating, ensure it's heated thoroughly to an internal temperature of 165°F (74°C).
What are some good side dishes to serve with Milk Chicken?
Milk Chicken pairs beautifully with Indian breads like roti or naan, as well as steamed basmati rice or jeera rice. You can also serve it with a side of cucumber raita or a fresh salad to balance the richness of the dish.
Can I make Milk Chicken dairy-free or vegan?
Yes, you can make a dairy-free version of Milk Chicken by substituting the milk with coconut milk or almond milk and using a plant-based cream alternative. For a vegan option, replace chicken with tofu or chickpeas and adjust the cooking time accordingly.
What can I use instead of almonds in the Milk Chicken recipe?
If you don't have almonds, you can substitute them with cashews, which will give a similar creamy texture. Alternatively, sunflower seeds or pumpkin seeds can also work, but they will alter the flavor slightly.
How can I adjust the spice level in Milk Chicken?
To adjust the spice level in Milk Chicken, you can reduce the number of green chilies or omit them entirely. If you prefer a spicier dish, consider adding more black pepper or a pinch of cayenne pepper. Always taste as you go to achieve your desired heat level.
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