# Chicken Malai Handi

Chicken Malai Handi is a slow-cooked, luxurious, and mellow chicken curry featuring a rich base of cashew nuts, cream, and warm whole spices.

- Servings: 3 servings
- Cuisine: Indian
- Category: Dinner
- Difficulty: easy
- Language: en

## 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

## Instructions

1. Heat oil in a non-stick pan, then add green cardamom, cloves, cinnamon stick, cumin seeds, and bay leaves to infuse.
2. Add ground onion paste and fry on medium heat for 5-6 minutes until oil separates.
3. Add ginger and garlic paste and cook on medium heat for 3-4 minutes until raw aroma disappears.
4. Add chicken pieces and pan-fry on medium heat until sealed on all sides.
5. Lower heat to the lowest setting, then add coriander powder, cumin powder, garam masala powder, and salt. Stir and fry for 30-40 seconds.
6. Stir in whisked yogurt on low heat and keep stirring to prevent splitting.
7. Make a cashew nut paste by grinding soaked cashew nuts.
8. Add a little warm water to the pan and simmer covered on low heat for 5-6 minutes.
9. Add the prepared cashew nut paste to the curry and cook for 2-3 minutes.
10. Top with cracked black peppercorns, toasted kasuri methi, and double cream, then stir and bring to a simmer.
11. Finish with sliced green chilies, a pinch of garam masala, and ginger juliennes.

## Equipment

- non-stick pan
- grinder
- spatula
- bowls

## 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.

## Source

- Original video: https://www.facebook.com/reel/1161965706011501/
- Creator: Swadish
- Recipe page: https://www.cliprecipe.com/recipe/b82267e9-1a23-4357-b29b-7f48c9cf279d
- Extracted: 2026-10-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt