CHICKEN MALAI HANDI | MURGH MALAI HANDI | CREAMY CHICKEN RECIPE

Chicken Malai Handi | Murgh Malai Handi | Creamy Chicken Recipe | Boneless Chicken Gravy | Chicken Recipe | Handi Chicken | Boneless Chicken Curry Recipe | Malai Chicken Handi | Malai Chicken | Chicken Malai Curry | Chicken Handi Recipe | Chicken Curry

Ingredients for Chicken Malai Handi:

(Tsp – teaspoon; Tbsp – tablespoon)

– Boneless Chicken thighs – 500 gms (cut into 2” pieces)

For Marination:
– Salt- 1 tsp
– White Pepper Powder- 1 tsp

Onion-Cashew Paste:
– Onion, sliced- 2 medium (130 gms)
– Cashew nuts- 12 nos
– Green Chillies, cut- 3

Whole Spices:
– Green Cardamom- 5
– Cloves-5
– Black Peppercorns- 12

Spice Powders:
– White Pepper Powder- 1/2 tsp
– Coriander Powder- 1 tsp
– Cumin Powder- 1 tsp
– Garam Masala Powder- 3/4 tsp
– Nutmeg Powder (Jaiphal)- 1/4 tsp

Other Ingredients :
– Ginger Garlic paste- 2 tsp
– Whisked Curd/Yogurt- 3 tbsp curd whisked with 3 tbsp water
– Fresh Cream- 4 tbsp
– Oil- 3 tbsp
– Butter (optional)- 1 tbsp
– Kasuri Methi (Dry Fenugreek Leaves), roasted & powdered- 2 tsp

Preparation:

– Clean and cut the boneless thighs into 2” pieces.
– Grind the white peppercorns or use readymade white pepper powder.
– Grate the Nutmeg (Jaiphal) into a powder.
– Marinate the chicken pieces with salt & white pepper powder. Mix and set aside for 30 mins.
– For the Onion/Cashew Paste, slice 2 medium onions (130 gms), cut 3 green chillies (Serrano Peppers) into halves and take around 12 whole cashew nuts.
– Now heat 1.5 tbsp oil in a pan and add the sliced onions. Fry on medium heat for 3 mins till the onions are translucent and then add the cashews and the green chillies. Mix and fry for another 2 mins and then set it aside on a plate to cool.
– Once cooled, add these into a blender and first coarse grind. Add 3 tbsp water and blend it into a smooth paste.
– For the Yogurt mix, whisk 3 tbsp of Curd or Plain Yogurt and add 3 tbsp water. Whisk again & set aside for use later.

Process:

– Heat oil in a wok or kadai and add the whole spices.
– Once it splutters, reduce heat to low and add the ginger garlic paste. Give a mix and fry on low heat for around 2 mins.
– Now add the Onion-Cashew paste made earlier and fry on medium heat for 5 mins till the color starts changing.
– Add the marinated chicken pieces and mix & fry on high heat for 4-5 mins till the chicken pieces are light brown.
– Now add all the spice powders other than Kasuri Methi, give a mix and fry on medium heat for 3-4 mins.
– Lower the heat and add the yogurt-water mix. Cook on low heat for around 3 mins till oil separates.
– Add 100 ml water, give a mix and cover & cook on low heat for 15 mins till the chicken pieces are tender.
– Remove the lid and add the fresh cream. Give a mix and add another 50 ml water.
– Cover and cook on low heat for another 5 mins till oil separates.
– Remove the lid and add 1 tbsp butter (optional) and dry roasted & powdered Kasuri Methi (Fenugreek leaves).
– Mix and simmer on low heat for 2 mins.
– Serve with roti or naan.

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