Chicken in Milk is one of those recipes that surprises people with how well the ingredients work together. The milk simmers down into a thick, savory gravy that clings to the chicken beautifully. I first made this when I had leftover milk in the fridge and was looking for something different from the usual curry. The method is straightforward, with most of the time spent just letting the chicken simmer.
The golden fried potatoes and plump raisins add texture and little bursts of sweetness that balance the savory gravy. It has become a regular in my dinner rotation because it delivers comfort without requiring fancy techniques or hard to find ingredients.
About the Recipe
You should try this recipe because it brings together familiar ingredients in an unexpected way. The milk creates a gravy that is creamy but not overly rich, and the slow simmering lets the chicken absorb all those ginger, garlic, and cinnamon flavors. The crispy potato garnish adds a satisfying crunch, while the raisins provide a hint of sweetness that rounds out each bite.
It is also forgiving for beginners since the steps are simple and you can adjust the consistency of the gravy by adding a bit more water or letting it reduce longer. The whole dish comes together in under an hour once you have everything prepped.
Why you will love this recipe
This recipe gives you tender, flavorful chicken without needing a long list of spices or complicated steps. The milk gravy is something different from the usual tomato or cream based sauces, and it has a gentle richness that works well with rice or flatbread. I like how the fried potatoes and raisins turn the dish into something that looks impressive when you bring it to the table.
The textures keep things interesting, with the soft chicken, thick gravy, crispy potatoes, and chewy raisins all playing their part. Because the chicken browns nicely before simmering, you get deeper flavor in the final dish. It also reheats well, which makes it practical for meal prep or leftovers the next day.
Chicken in Milk
Cooking Tips
Make sure to brown the chicken pieces well in step three, as this adds depth to the gravy. If the garlic-ginger paste starts sticking, add just a tablespoon of water at a time rather than pouring in too much at once. When you fry the potatoes, cut them into very small cubes so they cook through and turn golden without burning.
I usually keep the oil at medium heat for the potatoes because too high a temperature crisps the outside before the inside is tender. After adding the milk, resist the urge to cover the pan since you want some of the liquid to evaporate and thicken the gravy.
Serving and Storing Suggestions
This recipe serves four to six people, depending on portion sizes, and takes about fifty minutes from start to finish. Serve it hot with steamed basmati rice or warm naan bread to soak up the gravy. You can also pair it with a simple cucumber salad or steamed vegetables on the side. Store leftovers in an airtight container in the refrigerator for up to three days.
Reheat gently on the stovetop with a splash of water or milk if the gravy has thickened too much. The fried potatoes and raisins are best added fresh just before serving, as they lose their crispness once mixed into the gravy.
Similar Recipes
- Chicken Korma
- Butter Chicken
- Chicken with Yogurt and Almonds
- Creamy Garlic Chicken
- Potato and Chicken Stew
Nutrient Benefits
This dish provides good protein from the chicken, which helps with muscle repair and keeps you feeling full. The garlic and ginger in the paste have anti inflammatory properties and support digestion. Milk adds calcium and vitamin D, both important for bone health. Raisins contribute natural sugars and a bit of iron, while potatoes offer potassium and fiber when you eat them with the skin on.
The spices like cinnamon and chilli also contain antioxidants that support overall wellness. Keep in mind that frying the potatoes adds extra calories, so you can bake them instead if you prefer a lighter version.
Chicken in Milk
Ingredients
- 1 1/4 kg Chicken (skinned and cut into 8 pieces)
- 2 Onion (finely sliced)
- 1 Dried Red Chilli
- Salt as required
- 1 cup Milk
- 1 tsp Sugar
- 4 tbsp Vegetable Oil
- 3 Potatoes
- 1 tbsp Seedless Raisins
Grind to a paste:
- 6 cloves Garlic
- 3/4 inch Fresh Ginger Root
- 2 inch Cinnamon Stick
Instructions
- Heat oil and fry onion till golden. Remove excess oil.
- Add garlic-ginger paste and blend well. Cook 5 minutes, adding a little water if paste sticks to bottom of pan.
- Add chicken, blend well and allow chicken to brown nicely on all sides for about 10 minutes.
- Add cinnamon stick, whole red chilli and 1 1/4 tsp salt. Mix well.
- Add 3/4 cup warm water, bring to the boil and simmer, covered, till chicken is tender and 1/2 cup gravy remains. Add more water if necessary.
- Add milk and sugar and allow to boil, uncovered, for 10-15 minutes till some of the milk has dried away and the gravy is thick.
- Peel potatoes and cut them into tiny squares. Pour oil in frying pan.
- Heat to medium hot and fry potatoes in it till crisp and golden.
- Remove and set aside. Sprinkle wth salt.
- Fry seedless raisins for 1 minute in same oil and remove.
- Place chicken with gravy in serving dish and sprinkle with potatoes and seedless raisins.
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Frequently Asked Questions
Can I use bone in or boneless chicken for this recipe?
Either works well, though bone in pieces add more flavor to the gravy. Boneless chicken cooks faster, so reduce the simmering time by about five to ten minutes and check for doneness earlier.
What can I substitute if I do not have fresh ginger or garlic?
You can use ginger-garlic paste from a jar, about two tablespoons total. Ground ginger and garlic powder are not ideal here because the fresh paste creates a better texture in the gravy.
Why does the milk sometimes curdle when I add it?
Make sure the milk is at room temperature or slightly warm before adding it, and keep the heat at medium rather than high. Stir gently after adding the milk and let it come to a gentle boil rather than a rapid one.
Can I prepare this dish ahead of time?
You can cook the chicken and gravy up to a day ahead, then reheat and fry the potatoes and raisins fresh just before serving. This keeps the garnish crispy and the dish tasting freshly made.
Is there a dairy free version of this recipe?
You can try using coconut milk or cashew cream instead of regular milk. The flavor will change slightly, becoming richer and more tropical, but it still works as a creamy gravy base.
