Malai Chicken Handi
Malai Chicken Handi
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Onion-Cashew Paste
- 1 tablespoon vegetable oil
- 1 yellow onion, medium, roughly chopped
- 2 green chiles, serrano or jalapeño, stems removed, roughly chopped
- 1/4 cup cashews, raw, unsalted
- 1/4 cup water, or as needed
For the Handi
- 2 tablespoons vegetable oil
- 2 bay leaves
- 1/2 teaspoon black peppercorns, whole
- 4 cloves, whole
- 4 green cardamom pods, lightly crushed
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt, or to taste
- 1/2 cup plain whole milk yogurt, whisked until smooth
For Finishing
- 1/4 cup heavy cream
- 1 teaspoon kasuri methi, dried fenugreek leaves, crushed between palms
- 1 green chiles, serrano or jalapeño, slit lengthwise (optional, for garnish)
- 1 tablespoon unsalted butter
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min
- 2
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the chopped yellow onion, green chiles, and cashews. Sauté, stirring occasionally, until the onions are soft and translucent and the cashews are lightly golden, about 8-10 minutes.
⏱️ 10 min
- 3
Transfer the sautéed onion-cashew mixture to a blender. Add 1/4 cup of water and blend until a very thick, smooth paste forms. Add a little more water if needed to achieve a smooth consistency. Set aside.
⏱️ 5 min
- 4
Heat 2 tablespoons of vegetable oil in a heavy-bottomed pot or handi (or a large Dutch oven) over medium heat. Add the bay leaves, whole black peppercorns, whole cloves, and lightly crushed green cardamom pods. Sauté for 30 seconds until fragrant.
⏱️ 2 min
- 5
Add the prepared onion-cashew paste to the pot. Cook the paste, stirring frequently, for 8-10 minutes, or until the raw smell disappears and the paste darkens slightly and oil begins to separate from the sides.
⏱️ 10 min
- 6
Add the marinated chicken to the pot. Sauté the chicken with the paste for 5-7 minutes, stirring frequently, until the chicken is lightly browned on all sides.
⏱️ 7 min
- 7
Sprinkle in the coriander powder, cumin powder, garam masala, and 1/2 teaspoon of salt (or to taste). Mix well to coat the chicken evenly with the spices.
⏱️ 2 min
- 8
Stir in the whisked plain whole milk yogurt. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the chicken is tender and cooked through, stirring occasionally to prevent sticking.
⏱️ 20 min
- 9
Remove the lid. Stir in the heavy cream, crushed kasuri methi, optional slit green chiles, and unsalted butter. Mix gently until everything is well combined and the butter has melted.
⏱️ 3 min
- 10
Allow the gravy to simmer uncovered for another 5 minutes, or until it reaches your desired thickness. Taste and adjust seasoning if necessary. Serve hot with warm naan bread or basmati rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Malai Chicken Handi
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Onion-Cashew Paste
- 1 tablespoon vegetable oil
- 1 yellow onion, medium, roughly chopped
- 2 green chiles, serrano or jalapeño, stems removed, roughly chopped
- 1/4 cup cashews, raw, unsalted
- 1/4 cup water, or as needed
For the Handi
- 2 tablespoons vegetable oil
- 2 bay leaves
- 1/2 teaspoon black peppercorns, whole
- 4 cloves, whole
- 4 green cardamom pods, lightly crushed
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt, or to taste
- 1/2 cup plain whole milk yogurt, whisked until smooth
For Finishing
- 1/4 cup heavy cream
- 1 teaspoon kasuri methi, dried fenugreek leaves, crushed between palms
- 1 green chiles, serrano or jalapeño, slit lengthwise (optional, for garnish)
- 1 tablespoon unsalted butter
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes to marinate.
⏱️ 5 min - 2
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the chopped yellow onion, green chiles, and cashews. Sauté, stirring occasionally, until the onions are soft and translucent and the cashews are lightly golden, about 8-10 minutes.
⏱️ 10 min - 3
Transfer the sautéed onion-cashew mixture to a blender. Add 1/4 cup of water and blend until a very thick, smooth paste forms. Add a little more water if needed to achieve a smooth consistency. Set aside.
⏱️ 5 min - 4
Heat 2 tablespoons of vegetable oil in a heavy-bottomed pot or handi (or a large Dutch oven) over medium heat. Add the bay leaves, whole black peppercorns, whole cloves, and lightly crushed green cardamom pods. Sauté for 30 seconds until fragrant.
⏱️ 2 min - 5
Add the prepared onion-cashew paste to the pot. Cook the paste, stirring frequently, for 8-10 minutes, or until the raw smell disappears and the paste darkens slightly and oil begins to separate from the sides.
⏱️ 10 min - 6
Add the marinated chicken to the pot. Sauté the chicken with the paste for 5-7 minutes, stirring frequently, until the chicken is lightly browned on all sides.
⏱️ 7 min - 7
Sprinkle in the coriander powder, cumin powder, garam masala, and 1/2 teaspoon of salt (or to taste). Mix well to coat the chicken evenly with the spices.
⏱️ 2 min - 8
Stir in the whisked plain whole milk yogurt. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the chicken is tender and cooked through, stirring occasionally to prevent sticking.
⏱️ 20 min - 9
Remove the lid. Stir in the heavy cream, crushed kasuri methi, optional slit green chiles, and unsalted butter. Mix gently until everything is well combined and the butter has melted.
⏱️ 3 min - 10
Allow the gravy to simmer uncovered for another 5 minutes, or until it reaches your desired thickness. Taste and adjust seasoning if necessary. Serve hot with warm naan bread or basmati rice.
⏱️ 5 min