Chicken Malai Handi Recipe

by Asif Ali
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Ingredients

  • Boneless Chicken (thighs) 700g
  • Salt 1 tsp or to taste
  • white pepper 1 tsp
  • Yogurt 1/2 cup
  • For Onion Cashew Paste
  • Oil 2-3 tbsp
  • Onion (sliced) 1 cup
  • Cashew nuts 12-15
  • Khus (Soaked) 2 tbsp +
  • 1/4 cup water
  • Green Chilies 2
  • Water (if req)
  • For Handi
  • :Oil ½ cup
  • Green Cardamom 3
  • Onion (sliced) 1/2 cup
  • Water 1/4 cup
  • Ginger Garlic Paste 1 tbsp
  • Marinated Chicken
  • Onion Cashew PasteSalt 1/2 tsp or to taste
  • White pepper powder 1 tsp
  • Coriander powder 1 tsp
  • Cumin Powder 1/4 tsp
  • Yogurt 1/2 cup
  • Cream 1/2 cup
  • Kasuri Methi 1 tsp

DIRECTIONS

1 . In a bowl, add chicken pieces, salt, white pepper, and yogurt. Mix well and marinate for 30 mins.

2 . Now, heat oil in a pan. Saute onion until soft and translucent over medium-low heat. Add cashew nuts and green chilies. Saute for 2-3 minutes. Take off the flame and cool it down completely.

3 . Transfer into a grinder. Add soaked khashkhash and blend until a fine paste has formed. Keep aside.

4 . Now, heat oil in a pot. Sizzle green cardamom for 30 seconds. Add onion and cook until soft and translucent. Add water and cook the onion for another 2-3 minutes

5 . Add ginger garlic paste and cook for a minute. Add marinated chicken and cook until changes color and released water.

6 . Add prepared onion cashew nut paste and cook for 3-4 minutes over medium-low flame. Add water if needed.

7 . Add all the spices and give a good mix. Let’s cook for a minute. Add yogurt and cook for another 5 minutes by covering with lid on medium flame.

8 . Add cream mixture until well combined. Lastly, add Kasuri methi. Cover with lid and let cook over low heat for 2-5 minutes.

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