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Creamy Chicken Curry

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I love this unique and authentic chicken curry and hope you will too!

Chicken curry

A unique and medium hot chicken curry

This authentic chicken curry is an interesting curry. Interesting because there is no garlic, ginger or onion in the mix.

There are of course a lot of authentic chicken curries that leave these ingredients out for religious reasons but most of the recipes found in the cookbooks ask for them.

I may be a garlic lover but it was’t missed here. The spice blend together with the ghee, cream and tandoori style chicken went so well together.

This is a truly indulgent recipe that you definitely need to try. The ghee and cream make the sauce out of this world amazing!

So why not treat yourself? This authentic chicken curry is spot on!

I have included my recipe for Kashmiri curry paste.

It is really good. If you are short on time, a good quality garam masala mixed with 1/2 teaspoon white wine vinegar should do the job.

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Yield: 4

Boti Murgh Malai - A Creamy Chicken Curry From Bangladesh

Boti Murgh Malai - A Creamy Chicken Curry From Bangladesh
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 4 Chicken breast (diced to bite size)
  • 100g of Plain yoghurt
  • 1 Pinch of salt
  • 1 Pinch of turmeric powder
  • 1 Pinch of paprika powder
  • 1 Pinch of Cumin powder
  • 1 pinch of chilli powder
  • 1 pinch of ground coriander powder
  • 2 tablespoons of Kashmiri paste
  • Juice of 1⁄2 Lemon
  • 2 tablespoons of ghee (Clarified butter)
  • 1⁄2 Pint of single Cream
  • 2 Bay leaves
  • 1 Cinnamon stick
  • 2 Cardamom pods
  • 2 cloves
  • 1 Star anise
  • 4 fresh tomatoes quartered
  • Fresh coriander - finely chopped


  1. In a large bowl, mix the lemon juice, yogurt, salt, turmeric, paprika, cumin, chilli powder and coriander powder and whisk until nice and smooth.
  2. Cover and allow to marinate for three to 24 hours. The longer the better.
  3. When ready to cook the chicken, place the marinated chicken pieces on a rack under a hot grill and cook until the outside of the chicken is slightly blackened the meat is cooked through. Set aside while you make the sauce.
  4. Heat the ghee in a large saucepan or wok.
  5. When the ghee is hot, add the bay leaves, cardamom pods, cloves, star anise and cinnamon stick and fry for about a minute. The room will fill with the magnificent aroma of the spices and ghee.
  6. Plop in the Kashmiri paste and stir to combine.
  7. Fry for a further couple of minutes before pouring in the cream and the chicken pieces. Coat the meat and then add the tomato wedges and coriander.
  8. Cook for a further five to ten minutes. The sauce will thicken and you will be left with a delicious curry like no other!
  9. Enjoy.

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