Chicken Malai Handi
Serves 3
Directions
- 1Heat oil in a non-stick pan, then add green cardamom, cloves, cinnamon stick, cumin seeds, and bay leaves to infuse.
- 2Add ground onion paste and fry on medium heat for 5-6 minutes until oil separates.
- 3Add ginger and garlic paste and cook on medium heat for 3-4 minutes until raw aroma disappears.
- 4Add chicken pieces and pan-fry on medium heat until sealed on all sides.
- 5Lower heat to the lowest setting, then add coriander powder, cumin powder, garam masala powder, and salt. Stir and fry for 30-40 seconds.
- 6Stir in whisked yogurt on low heat and keep stirring to prevent splitting.
- 7Make a cashew nut paste by grinding soaked cashew nuts.
- 8Add a little warm water to the pan and simmer covered on low heat for 5-6 minutes.
- 9Add the prepared cashew nut paste to the curry and cook for 2-3 minutes.
- 10Top with cracked black peppercorns, toasted kasuri methi, and double cream, then stir and bring to a simmer.
- 11Finish with sliced green chilies, a pinch of garam masala, and ginger juliennes.
Ingredients
- 4-5 tbsp vegetable oil
- 5-6 green cardamom
- 3 clove
- 2 inches cinnamon stick
- 2 tsp cumin seed
- 2 bay leaf
- 2 white onion, ground into a paste
- 2 tbsp ginger and garlic paste
- 400 g chicken leg, cut into small bite-sized pieces
- 2 tbsp coriander powder
- 2 tsp cumin powder
- 3 tsp garam masala powder
- to taste salt
- 1 cup yogurt, whisked
- 2 tbsp cashew nut, soaked in warm water
- to reach desired consistency warm water
- to taste black peppercorns, cracked
- to taste kasuri methi leaves, toasted
- to taste double cream
- to taste green chili, sliced
- to taste garam masala powder (optional)
- to taste ginger, thinly sliced into juliennes
Equipment
non-stick pangrinderspatulabowls
Tips
- Do not add water when grinding the onion paste.
- You can use chicken breast instead of chicken leg.
- Keep the flame at the lowest setting while adding yogurt and keep stirring continuously to avoid splitting the curd.
- Soak cashew nuts in warm water for about 30 minutes before grinding to make a fine paste.
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