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Ingredient
Malai chicken handi
Introduce
Chef :
Sarvat HanifMalai chicken handi
This delightful recipe of Malai Chicken Handi (creamy chicken curry) originated from the Mughalai cuisine. I roughly translated it to creamy (malai) chicken curry because “handi” is the traditional earthenware or clay pot in which the curry is cooked.
Ingredient
Food ration :
2 servingsCooking time :
30-35 minutes
1/2 kg
chicken, boneless, cubed
3 tbsp.
oil
1 tbsp.
ginger-garlic paste
1 tsp.
cumin powder
1 tsp.
coriander powder
1/4 cup
water
1/4 cup
green bell pepper, julienned
1 tbsp.
butter
1/2
lemon
1/4 tsp.
dried fenugreek leaves
1/4 cup
cream
1/4 cup
mozzarella cheese, shredded
1 tsp.
chilli flakes
1
charcoal
Cooking instructions
* Step 1
Heat oil in a wok or pan and add chicken. Cook till colour changes.
* Step 2
Add ginger-garlic paste; cook 1 minute.
* Step 3
Add salt, pepper powder, cumin powder and coriander powder. Mix well.
* Step 4
Add water and cook 1 minute.
* Step 5
Add onion, bell pepper and green chillies. Mix; cover and simmer 10 minutes or till chicken is tender.
* Step 6
Heat the charcoal.
* Step 7
Uncover and add butter and squeeze lemon juice. Mix well. Switch off flame.
* Step 8
Place a tin cup in the centre of the pan and place the hot coal.
* Step 9
Add dried fenugreek leaves over the coal and drizzle a few drops of oil. Cover to fumigate for 2 minutes.
* Step 10
Remove the tin cup with the coal.
* Step 11
Add cream, cheese and switch on flame. Cook on medium heat till cheese melts.
* Step 12
Serve garnished with cilantro, onion rings and chilli flakes.
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