CHICKEN MALAI HANDI |MURGH MALAI HANDI |CREAMY CHICKEN RECIPE

Chicken Malai Handi | Murgh Malai Handi
Creamy Chicken Recipe | Boneless Chicken Gravy
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 aSIde on on a a plate 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.