CHICKEN MALAI HANDI | MURGH MALAI HANDI | CREAMY CHICKEN RECIPE

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Chicken Malai Handi | Murgh Malai Handi | Creamy Chicken Recipe | Boneless Chicken Gravy | Chicken Recipe | Handi Chicken | Boneless Chicken Curry Recipe | Malai Chicken Handi | Malai Chicken | Chicken Malai Curry | Chicken Handi Recipe | Chicken Curry Shop CELA Brand of Kitchen Products by Spice Eats - https://amzn.to/4rx93bX Ingredients for Chicken Malai Handi: (Tsp - teaspoon; Tbsp - tablespoon) - Boneless Chicken thighs - 500 gms (cut into 2” pieces) For Marination: - Salt- 1 tsp - White Pepper Powder- 1 tsp Onion-Cashew Paste: - Onion, sliced- 2 medium (130 gms) - Cashew nuts- 12 nos - Green Chillies, cut- 3 Whole Spices: - Green Cardamom- 5 - Cloves-5 - Black Peppercorns- 12 Spice Powders: - White Pepper Powder- 1/2 tsp - Coriander Powder- 1 tsp - Cumin Powder- 1 tsp - Garam Masala Powder- 3/4 tsp - Nutmeg Powder (Jaiphal)- 1/4 tsp Other Ingredients : - Ginger Garlic paste- 2 tsp - Whisked Curd/Yogurt- 3 tbsp curd whisked with 3 tbsp water - Fresh Cream- 4 tbsp - Oil- 3 tbsp - Butter (optional)- 1 tbsp - Kasuri Methi (Dry Fenugreek Leaves), roasted & powdered- 2 tsp Preparation: - Clean and cut the boneless thighs into 2” pieces. - Grind the white peppercorns or use readymade white pepper powder. - Grate the Nutmeg (Jaiphal) into a powder. - Marinate the chicken pieces with salt & white pepper powder. Mix and set aside for 30 mins. - For the Onion/Cashew Paste, slice 2 medium onions (130 gms), cut 3 green chillies (Serrano Peppers) into halves and take around 12 whole cashew nuts. - Now heat 1.5 tbsp oil in a pan and add the sliced onions. Fry on medium heat for 3 mins till the onions are translucent and then add the cashews and the green chillies. Mix and fry for another 2 mins and then set it aside on a plate to cool. - Once cooled, add these into a blender and first coarse grind. Add 3 tbsp water and blend it into a smooth paste. - For the Yogurt mix, whisk 3 tbsp of Curd or Plain Yogurt and add 3 tbsp water. Whisk again & set aside for use later. Process: - Heat oil in a wok or kadai and add the whole spices. - Once it splutters, reduce heat to low and add the ginger garlic paste. Give a mix and fry on low heat for around 2 mins. - Now add the Onion-Cashew paste made earlier and fry on medium heat for 5 mins till the color starts changing. - Add the marinated chicken pieces and mix & fry on high heat for 4-5 mins till the chicken pieces are light brown. - Now add all the spice powders other than Kasuri Methi, give a mix and fry on medium heat for 3-4 mins. - Lower the heat and add the yogurt-water mix. Cook on low heat for around 3 mins till oil separates. - Add 100 ml water, give a mix and cover & cook on low heat for 15 mins till the chicken pieces are tender. - Remove the lid and add the fresh cream. Give a mix and add another 50 ml water. - Cover and cook on low heat for another 5 mins till oil separates. - Remove the lid and add 1 tbsp butter (optional) and dry roasted & powdered Kasuri Methi (Fenugreek leaves). - Mix and simmer on low heat for 2 mins. - Serve with roti or naan. #chickenmalaihandi #murghmalaihandi #creamychickenrecipe #chickenhandirecipe #chickenrecipe #bonelesschickengravy #handichicken #chickengravy #spiceeatsrecipes #spiceeatschicken