Curry
•Creamy Malai Chicken Handi
Total Time
50 min
Servings
4 people
Level
medium
Rating
(1)
Creamy Malai Chicken Handi
This luxurious variation steers away from the traditional tomato base, utilizing a rich blend of yogurt and heavy cream to create a velvety white gravy. Seasoned with white pepper and green chilies rather than red chili powder, it offers a sophisticated, mild flavor profile that melts in your mouth.
Ingredients
1 lb boneless chicken thighs, cut into 1-inch cubes
1 large onion, blended into a fine paste
1 tbsp ginger-garlic paste
1/2 cup plain yogurt, whisked smooth
1/2 cup heavy cream
4-5 green chilies, slit lengthwise
1 tsp white pepper powder
1 tsp coriander powder
1 tsp roasted cumin powder
1 tsp salt (or to taste)
1 tbsp dried fenugreek leaves (kasuri methi)
3 tbsp vegetable oil or ghee
Instructions
- 1
Heat the oil or ghee in a heavy-bottomed pan or clay pot (handi) over medium heat.
- 2
Add the onion paste and sauté for 5-7 minutes until the raw smell disappears and the onions are soft but not browned.
- 3
Stir in the ginger-garlic paste and cook for another minute until fragrant.
- 4
Add the chicken cubes to the pan. Increase heat to medium-high and stir-fry for 4-5 minutes until the chicken turns white and is sealed.
- 5
Lower the heat and add the coriander powder, cumin powder, white pepper, and salt. Mix well.
- 6
Add the whisked yogurt and green chilies. Cook on medium heat, stirring frequently, for about 10 minutes until the oil begins to separate from the gravy.
- 7
Pour in the heavy cream and mix gently. Simmer on low heat for 5-7 minutes until the gravy thickens to your desired consistency.
- 8
Crush the dried fenugreek leaves between your palms and sprinkle over the curry.
- 9
Turn off the heat, cover, and let it rest for 5 minutes before serving hot with naan or rice.
