Chicken Malai Handi.

chickencurrycreamynorth-indiancomfort-food

SERVES

TOTAL

60m

ACTIVE

25m

LVL

MEDIUM

./images/chicken-malai-handi/POSTER.SVG INDIAN

// SUMMARY

Chicken Malai Handi is rooted in the rich culinary traditions of North India, where slow cooking and generosity have long symbolized hospitality. Gentle simmering allows the flavors to merge into a deep, rounded sauce, creating a mild yet luxurious dish. Historically linked to festive meals and intimate family gatherings, it captures a warm, velvety nostalgia.

// INGREDIENTS

SRV :: 3

5	tbsp	oil
6		green cardamom pods
3		cloves
5		cm cinnamon stick
2	tsp	cumin seeds
2		bay leaves
2		onions, crushed
2	tbsp	ginger-garlic paste
400	g	chicken
2	tbsp	coriander powder
2	tsp	cumin powder
3	tsp	homemade garam masala
240	ml	plain yogurt, well whisked
2	tbsp	soaked cashews, crushed
0.5	tsp	coarsely ground black pepper
1	tsp	roasted dried fenugreek leaves (kasuri methi)
50	ml	cream
2		green chilies, deseeded
2.5		cm ginger, thinly sliced
0.25	tsp	garam masala
1	tsp	salt, or to taste
120	ml	warm water, as needed

// METHOD

01
Heat the oil in a heavy pan over medium heat. Add cardamom, cloves, cinnamon, cumin seeds, and bay leaves. Fry for 30-45 seconds until aromatic.
02
Add the crushed onions and cook until golden brown, stirring often.
03
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
04
Add the chicken and sear for 4-5 minutes until lightly colored on all sides.
05
Mix in coriander powder, cumin powder, and 3 tsp garam masala. Cook for 1 minute.
06
Lower the heat and add the whisked yogurt gradually, stirring continuously to prevent curdling.
07
Add crushed cashews, black pepper, kasuri methi, and salt. Stir well.
08
Add warm water as needed for a medium-thick gravy. Cover and simmer on low heat for 20-25 minutes, or until the chicken is tender.
09
Stir in cream, green chilies, sliced ginger, and the remaining 1/4 tsp garam masala. Simmer uncovered for 2-3 minutes.
10
Taste and adjust salt. Serve hot.

// NOTES

— Serve with naan, roti, or jeera rice.
— For a milder version, reduce or omit the green chilies.
— Boneless chicken cooks slightly faster than bone-in pieces.

← back to index