Skip to main content

Chicken Malai Handi: Delicious Indian Recipe

  • Author:
  • Updated date:

Rozlin loves to cook healthy food for her loving family, and she enjoys sharing her recipes with her readers.

Chicken malai handi garnished with coriander leaves

Chicken malai handi garnished with coriander leaves

Delicious Chicken Malai Handi

Chicken malai handi is an Indian-style chicken dish in which chicken is marinated with spices, curd, and cream. It is then simmered with onions and almond cashew nut paste before being seasoned with dried fenugreek leaves and dry spice powder. Pair it with an Indian flatbread like tandoori roti or butter naan, or enjoy it with plain basmati rice or jeera rice.

Cook Time

Prep timeCook timeReady inYields

1 hour

30 min

1 hour 30 min

4 servings

Ingredients

  • 750 grams bone-in chicken
  • 1 1/2 teaspoons ginger-garlic paste
  • salt, to taste
  • 1/2 teaspoon white pepper powder
  • 1/2 teaspoon black pepper powder
  • 6 tablespoons curd
  • 3 fresh cream
  • 7-8 cashew nuts
  • 7-8 almonds
  • 1 cup water
  • 1 1/2 teaspoons sesame seeds
  • 3 green chillies
  • milk, as needed
  • 3 tablespoons ghee
  • 2 tablespoons oil
  • 2 bay leaves
  • 2 sticks cinnamon
  • 4 green cardamom pods
  • 4 cloves
  • 2 onion, chopped
  • 1 1/2 teaspoons dried fenugreek leaves
  • 1/2 teaspoon garam masala powder
  • water, as needed
  • 1 tablespoon coriander leaves, chopped

Instructions

  1. Marinate the chicken with ginger-garlic paste, salt, white pepper powder, black pepper powder, curd, and cream for a minimum of 1 hour (or overnight).
  2. Heat some water in a saucepan. Add almonds, cashew nuts and sesame seeds. Cook for 7-8 minutes.
  3. Strain the nuts and seeds; then discard the water. Grind them with green chillies and some milk.
  4. Heat some ghee and oil in a cooking pot.
  5. Add bay leaves, green cardamom, cloves, and cinnamon. Sauté until fragrant.
  6. Add chopped onion. Cook until translucent.
  7. Add marinated chicken and mix well on high flame. Fry for 3-4 minutes.
  8. Lower the flame and cover with a lid. Cook until the chicken is done.
  9. Add ground paste, garam masala powder and dried fenugreek leaves. Give it a good mix.
  10. Bring it to a boil on high flame. Then lower the flame, cover and cook for 5-7 minutes or until oil separates.
  11. Garnish with chopped coriander leaves. Serve with tandoori roti or naan.

Photo Guide

Heat some water in a saucepan. Add almonds, cashew nuts and sesame seeds. Cook for 7-8 minutes.

Heat some water in a saucepan. Add almonds, cashew nuts and sesame seeds. Cook for 7-8 minutes.

Marinate chicken with ginger-garlic paste, salt, white pepper powder, black pepper powder, curd, and cream for minimum 1 hour or max overnight.

Marinate chicken with ginger-garlic paste, salt, white pepper powder, black pepper powder, curd, and cream for minimum 1 hour or max overnight.

Scroll to Continue

Read More From Delishably

Strain and discard the water. Grind them with green chillies and some milk.

Strain and discard the water. Grind them with green chillies and some milk.

Grind to a paste.

Grind to a paste.

Heat some ghee and oil in a cooking pot. Add bay leaves, green cardamom, cloves, and cinnamon. Sauté until fragrant. Add chopped onion. Cook until translucent.

Heat some ghee and oil in a cooking pot. Add bay leaves, green cardamom, cloves, and cinnamon. Sauté until fragrant. Add chopped onion. Cook until translucent.

Add marinated chicken and mix well on high flame. Fry for 3-4 minutes.

Add marinated chicken and mix well on high flame. Fry for 3-4 minutes.

Lower the flame and cover it with lid. Cook until chicken is done.

Lower the flame and cover it with lid. Cook until chicken is done.

Add ground paste, garam masala powder and dried fenugreek leaves. Give it a good mix.

Add ground paste, garam masala powder and dried fenugreek leaves. Give it a good mix.

Bring it to a boil on high flame. Then lower the flame, cover and cook for 5-7 minutes or until oil separates.

Bring it to a boil on high flame. Then lower the flame, cover and cook for 5-7 minutes or until oil separates.

Garnish with chopped coriander leaves.

Garnish with chopped coriander leaves.

© 2021 Rozlin

Related Articles