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Chicken Malai Handi: Delicious Indian Recipe

Author:

Rozlin loves to cook healthy food for her loving family, and she wants to share this recipe 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.

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

Comments

Rozlin (author) from UAE on September 13, 2021:

Hi, Peggy. You are most welcome. Thank you for stopping by and commenting. Happy to know you found it flavorful.

Many blessings to you, dear friend

Rozlin (author) from UAE on September 13, 2021:

Thank you, Ms Dora. I appreciate your visit and kind words. I am glad you liked it. Take care and stay safe.

Many blessings to you

Peggy Woods from Houston, Texas on September 13, 2021:

Your chicken dish sounds so flavorful. Thanks for sharing your recipe with us!

Dora Weithers from The Caribbean on September 13, 2021:

Thanks for the recipe. It looks like a tasty spread to me, who likes all things creamy.

Rozlin (author) from UAE on September 13, 2021:

Hi, Chitra di. Thank you for visiting and commenting. I appreciate your kind words. I am glad you found it well presented and helpful.

Take care. Enjoy your week.

Chitrangada Sharan from New Delhi, India on September 13, 2021:

This sounds delicious indeed. Very well presented article, with helpful pictures.

Thank you for sharing!

Rozlin (author) from UAE on September 13, 2021:

Thank you, Misbah for stopping by and commenting. Try it someday. It turns out yummy.

Many blessings to you, dear sister

Misbah Sheikh from The World of Poets on September 13, 2021:

Oh! I love Chicken Malai Handi with naan and coriander chutney. Thank you so much for sharing this yummy recipe. I am feeling hungry ;)

Take care, dear sister. Blessings and Love to you

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