Chicken Malai Handi
A rich, creamy Pakistani restaurant-style chicken curry made with tender chicken pieces simmered in a luxurious sauce of cream, yogurt, and aromatic spices.
Equipment
Ingredients
Main Ingredients
chicken (boneless, cubed)
800 g
heavy cream
200 ml
yogurt (plain)
150 g
onion (finely chopped)
2 pcs
garlic (minced)
4 pcs
ginger (minced)
2 cm
green chili (slit)
3 pcs
butter
3 tbsp
cooking oil
2 tbsp
salt
1.5 tsp
black pepper
1 tsp
cumin powder
1 tsp
coriander powder
1 tsp
garam masala
1 tsp
dried fenugreek leaves
1 tbsp
Instructions
Prepare the chicken
Cut chicken into bite-sized pieces and set aside.
Heat the pan
Heat oil and butter in a heavy-bottomed pan or handi over medium heat.
Sauté aromatics
Add finely chopped onions and sauté until golden brown.
Add ginger and garlic
Add minced ginger and garlic, sauté for 1 minute until fragrant.
Add chicken
Add chicken pieces and cook until they turn white on the outside.
Add spices
Add salt, black pepper, cumin powder, coriander powder, and green chilies. Mix well.
Add yogurt
Lower the heat and gradually add yogurt while stirring continuously to prevent curdling.
Simmer with cream
Add cream and simmer on low heat for 10-15 minutes until chicken is fully cooked and gravy thickens.
Finish with spices
Add garam masala and crushed kasuri methi. Stir well and cook for 2 more minutes.
Rest and serve
Turn off heat, cover and let rest for 2-3 minutes before serving hot with naan or rice.
Original recipe
Storage
Reheat gently to prevent cream from separating. Add fresh cream when reheating if needed.
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