Indian Chicken Malai with Saffron (Instant Pot)

Name: Indian Chicken Malai with Saffron (Instant Pot)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 8 pieces (about 2 lb) (900 g) boneless, skinless chicken thighs, patted dry; 2 tablespoons (30 ml) ghee or clarified butter; 1 whole (150 g) medium yellow onion, finely sliced; 1 tablespoon (15 ml) ginger-garlic paste; 1 whole (10 g) green chili, minced (remove seeds for less heat) (optional); ¼ teaspoon (½ g) saffron strands, bloomed in 3 tablespoons warm milk for 10 minutes; ½ cup (120 ml) whole milk, warm, divided (use 3 tablespoons for saffron, remainder for finishing); ¾ cup (180 ml) heavy cream (or fresh cream); 3 tablespoons (25 g) unsweetened desiccated coconut powder, ground to a fine paste with 2 tablespoons water; ¾ cup (180 ml) unsalted chicken stock; 4 whole green cardamom pods, lightly crushed; 1 piece (1-inch) (3 cm) cinnamon stick; 2 whole bay leaf; 3 whole clove; ½ teaspoon (2½ g) turmeric powder; 1 teaspoon (5 g) ground coriander; ¾ teaspoon (3½ g) ground cumin; ½ teaspoon (½ g) dried fenugreek leaves (kasuri methi), crushed between palms (optional); to taste fine sea salt; to taste freshly ground black pepper; ¼ cup (10 g) fresh cilantro, loosely chopped, for garnish (optional)

From the MyKitchenBank Kitchen

Succulent chicken thighs braised in a silky cream and coconut sauce infused with saffron, cardamom, and warm spices. This Instant Pot version delivers restaurant-quality results in under 40 minutes, with tender meat and a luxurious malai (cream-based) gravy enriched with ground coconut and aromatic whole spices.

Prep: 15 min
Cook: 20 min
Wait: 15 min
Total: 50 min
Makes: 4 servings (about 2 chicken thighs per person with sauce)

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Ingredients

4 servings

8 pieces (about 2 lb) (900 g) boneless, skinless chicken thighs, patted dry
2 tablespoons (30 ml) ghee or clarified butter
1 whole (150 g) medium yellow onion, finely sliced
1 tablespoon (15 ml) ginger-garlic paste
1 whole (10 g) green chili, minced (remove seeds for less heat) (optional)
¼ teaspoon (0.5 g) saffron strands, bloomed in 3 tablespoons warm milk for 10 minutes
½ cup (120 ml) whole milk, warm, divided (use 3 tablespoons for saffron, remainder for finishing)
¾ cup (180 ml) heavy cream (or fresh cream)
3 tablespoons (25 g) unsweetened desiccated coconut powder, ground to a fine paste with 2 tablespoons water
¾ cup (180 ml) unsalted chicken stock
4 whole green cardamom pods, lightly crushed
1 piece (1-inch) (3 cm) cinnamon stick
2 whole bay leaf
3 whole clove
½ teaspoon (2.5 g) turmeric powder
1 teaspoon (5 g) ground coriander
¾ teaspoon (3.5 g) ground cumin
½ teaspoon (0.5 g) dried fenugreek leaves (kasuri methi), crushed between palms (optional)
to taste fine sea salt
to taste freshly ground black pepper
¼ cup (10 g) fresh cilantro, loosely chopped, for garnish (optional)

Equipment (5)

8-quart (8-liter) Instant Pot with stainless steel inner pot
Tongs or large spoon
Measuring spoons and cups
Small bowl (for blooming saffron)
Instant-read thermometer (optional but helpful)

Steps

Before you start

Pat chicken thighs dry with paper towels (moisture prevents browning)
Bloom saffron strands in warm milk or water for 10 minutes before cooking
Measure all spices ahead—the cooking is quick once you start
Have an 8-quart (8-liter) Instant Pot ready with the trivet removed

1
Sauté aromatics
- Turn on the Instant Pot to medium-high heat (Sauté mode).
- Once the inner pot is hot, add 1 tablespoon (15 ml) of ghee.
- When melted and shimmering, add the sliced onion.
- Stir occasionally for 4–5 minutes until the onion is golden and softened.
- Add the ginger-garlic paste and minced green chili (if using).
- Stir constantly for 30–60 seconds until fragrant.
- The mixture should smell rich and warm, not raw.
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Ready when: Onion is golden and ginger-garlic paste is fragrant
Tip: Don't let the ginger-garlic burn; it will taste bitter. Keep the heat at medium-high and stir constantly.
2
Build spice base
- With the pot still on Sauté mode, add turmeric powder, ground cumin, and ground coriander.
- Stir constantly for 15–20 seconds until the spices coat the onions and release their aroma.
- This blooming step deepens the flavors significantly.
- Pour in the chicken stock (180 ml / 0.75 cup) and scrape the bottom of the pot with a wooden spoon to deglaze, lifting up any browned bits.
- These caramelized pieces add depth.
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Ready when: Spices are fragrant and stock is poured in
Tip: Don't skip deglazing; those browned bits add important savory depth to the sauce.
3
Season chicken and add to pot
- Pat the chicken thighs dry again if any moisture has accumulated.
- Sprinkle them with about 0.75 teaspoon salt and freshly ground black pepper.
- Lay the chicken pieces directly into the stock, nestling them so they're mostly submerged or partially covered with liquid (they don't need to be completely covered; they'll cook in the steam).
- Add the crushed cardamom pods, cinnamon stick, bay leaves, and cloves directly to the liquid around the chicken.
- These whole spices will infuse the cooking liquid.
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Ready when: Chicken is arranged in the pot with spices distributed
Tip: Don't crowd the pot; arrange chicken in a single layer if possible so it cooks evenly.
4
Pressure cook chicken
- Cancel the Sauté mode.
- Close the Instant Pot lid and set the vent to Sealing.
- Press the Pressure Cook (or Manual) button and set the timer to 10 minutes on high pressure.
- The pot will take about 3–4 minutes to come to pressure, then count down the 10 minutes.
- Once the timer beeps, allow 5 minutes of natural pressure release before opening the vent to release remaining steam.
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Ready when: Pressure indicator pin drops and chicken is fork-tender
Tip: Set a timer for the 5-minute natural release so you don't open the pot too early and lose pressure.
5
Remove whole spices
- Carefully open the lid (tilt it away from you to avoid steam).
- Using tongs or a slotted spoon, fish out the cardamom pods, cinnamon stick, bay leaves, and cloves.
- They add flavor but aren't meant to be eaten.
- Leave the chicken and liquid in the pot.
- At this point, the chicken should be very tender and easily pierced with a fork.
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Ready when: Whole spices are removed and chicken is fork-tender
Tip: You may not find every spice; a few cloves or cardamom seeds left behind are fine and won't affect the dish.
6
Prepare coconut and cream mixture
- While the chicken cooks, grind the unsweetened coconut powder with 2 tablespoons (30 ml) water into a fine paste.
- This prevents lumps in the sauce.
- In a separate small bowl, combine the heavy cream (180 ml / 0.75 cup) and the bloomed saffron with its milk (including the soaked strands and their soaking liquid).
- Stir well so the saffron color and flavor are evenly distributed.
- This mixture will be added near the end.
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Ready when: Coconut paste is smooth and saffron cream is combined
Tip: Make sure the saffron is fully bloomed before mixing with cream; it should have released its golden color into the milk.
7
Thicken and enrich sauce
- Switch the Instant Pot back to Sauté mode (medium-high heat).
- Stir the coconut paste into the cooking liquid around the chicken until smooth and no lumps remain.
- Let it simmer for 1–2 minutes, stirring gently, so the coconut thickens the sauce slightly.
- Slowly pour in the saffron-cream mixture while stirring gently—don't add it all at once or it may curdle.
- Stir continuously for 2–3 minutes until the sauce is silky, creamy, and takes on a pale golden-pink hue from the saffron.
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Ready when: Sauce is smooth, creamy, and pale golden-pink; no lumps
Tip: Add the cream slowly and stir constantly to prevent curdling. If the sauce looks too thick, stir in the remaining milk (about 4–5 tablespoons / 60–75 ml) a little at a time.
8
Season and finish
- Taste the sauce.
- Add salt and freshly ground black pepper to your liking.
- If using kasuri methi (dried fenugreek), crush it gently between your palms and sprinkle it over the dish just before serving.
- The warmth of the dish will revive the fragrance of the fenugreek.
- Turn off the Sauté mode.
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Ready when: Seasoning is balanced and fenugreek is added
Tip: Taste before adding kasuri methi; it has a slightly bitter, herbaceous note that should not overpower the dish.
9
Serve and garnish
- Ladle the chicken and malai sauce into bowls or onto a platter.
- Garnish generously with fresh cilantro.
- Serve hot with basmati rice, naan, roti, or any Indian flatbread.
- The creamy, aromatic malai sauce coats the tender chicken beautifully.
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Ready when: Dish is plated and ready to serve
Tip: If you prefer a thicker sauce, you can simmer it a bit longer in Sauté mode (1–2 minutes), but the creamy malai should remain luxurious, not heavy.

Good to know

Tips

Pat the chicken dry before cooking: moisture on the surface prevents good browning during the sauté step. Bring it to room temperature if you have 20 minutes; it cooks more evenly.
Bloom the saffron in warm milk, not cold water. Warm liquid releases the color and flavor from the strands more effectively, and it integrates more smoothly into the cream.
Deglaze the pot after browning the aromatics: those caramelized brown bits on the bottom (fond) add savory depth. Don't skip this step.
Add cream slowly and stir constantly when enriching the sauce. Cream can curdle if exposed to high heat too quickly. Keep the heat at medium, not medium-high, once you start adding it.

Make ahead

Bloom the saffron in warm milk up to 1 hour ahead. Grind the coconut paste up to 2 hours ahead and store in an airtight container in the fridge. The entire dish can be made 1 day ahead: store in an airtight container in the refrigerator. Reheat gently in the Instant Pot on Sauté mode (medium heat) or in a saucepan, stirring occasionally, until warmed through (about 5–8 minutes). Do not boil, or the cream may separate.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. Freezer storage is not recommended because the cream sauce may separate upon thawing and reheating, though the chicken itself freezes well. To reheat: place in a saucepan over medium-low heat and stir gently until warmed through, 5–8 minutes. Add a splash of milk or cream if the sauce has thickened too much.

Substitutions

heavy cream (or fresh cream) → Greek yogurt or sour cream mixed with 2 tablespoons milk. Use 0.75 cup (180 ml) Greek yogurt mixed with 2 tablespoons whole milk for a tangier malai. Add it at the very end off heat, stirring gently, to prevent curdling. The dish will be slightly less rich but still creamy and delicious.
unsweetened desiccated coconut powder → 1/4 cup (60 ml) unsweetened coconut milk (canned, well-stirred). If you cannot find desiccated coconut powder, use an equal volume of thick coconut milk from a can. Stir the can well and use the thickest part. It adds creaminess and coconut flavor but won't thicken the sauce as much; you may end up with a slightly looser malai.
saffron strands → 0.25 teaspoon turmeric powder (mixed into cream) or omit entirely. Saffron is irreplaceable in flavor but can be omitted for budget. Turmeric will give color and warmth but not the delicate floral note. Alternatively, skip saffron altogether and add an extra 0.25 teaspoon ground cardamom to the cream mixture for depth.
ghee or clarified butter → unsalted butter or vegetable oil. Ghee adds nutty flavor, but unsalted butter or refined coconut oil work fine. Use the same amount. Avoid oils with strong flavors, which can overpower the delicate spices.