MALAI CHICKEN HANDI
Richer, creamier, and way easier than butter chicken — this Malai Chicken Handi is the ultimate comfort curry. With tender boneless thighs, a luscious onion-cashew base, and a dreamy malai finish, it’s a sure-shot crowd-pleaser for both weekdays and daawats.
Ingredients:
For Marination:
500g boneless chicken thighs
Salt – to taste
Black pepper – ½ tsp
For Onion-Cashew Paste:
2 large onions (sliced)
2 green chillies
10–12 cashews
1 tbsp oil
Water – for blending
For Gravy:
2 tbsp oil
2 bay leaves
4–5 black peppercorns
2–3 cloves (laung)
2 green cardamoms (elaichi)
Onion-cashew paste
1 TBSP coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tsp red chilli flakes
1/2 cup whisked curd
1 cup fresh cream
1 tbsp kasuri methi (crushed)
1 tbsp butter
Extra green chillies (optional)
Method:
1. Marinate chicken with salt and black pepper. Set aside.
2. In a pan, sauté onions in oil until soft. Add green chillies and cashews.
3. Once slightly golden, blend it into a thick paste using a little water.
4. In a handi or kadhai, heat oil. Add whole spices (bay leaves, peppercorns, cloves, cardamom).
5. Add the onion-cashew paste and cook until raw smell goes.
6. Add marinated chicken and sauté well.
7. Sprinkle powdered spices and mix.
8. Stir in the whisked curd, cover, and cook until chicken is tender.
9. Finish with cream, crushed kasuri methi, green chillies, and butter.
10. Let the gravy simmer and thicken. Serve hot with naan or rice.
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#butterchicken #easyrecipeideas
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