Creamy Chicken Malai Handi by @afshansskitchen

45 min

4 servings

🧈

120 ml

Desi ghee

🫗

60 ml

Oil

🧅

2

Onions

🧄

4 cloves

Garlic

🫙

4

Green cardamom

⚫

Black peppercorns

Anardana

🥜

Cashews

🌶️

Green chillies

🌿

Fresh coriander

💧

Water

🍗

1 kg

Chicken

🧂

Salt

🥣

240 ml

Yoghurt

🫙

1 tsp

Roasted cumin powder

1 tsp

Roasted coriander powder

🌶️

1 tsp

Red chilli

🍋

Lemon juice

🥛

Cream

🧀

1

Cream cheese

🌿

Kasuri methi

⚫

Black pepper

  1. Heat
    • Desi ghee
    • Oil
    • Onions

    Heat the ghee and oil, then lightly fry the chopped onions.

  2. Add
    • Garlic
    • Green cardamom
    • Cashews

    Add the garlic, green cardamoms, black peppercorns, anardana, cashews, green chillies and fresh coriander with stems, and fry well.

  3. Add
    • Water
    • Oil

    Remove the fried mixture from the oil, add a little water and blend into a smooth paste.

  4. Fry
    • Chicken
    • Salt
    • Oil

    In the same oil, fry the chicken with salt until golden brown.

  5. Add

    Add the blended masala paste, mix well and cover for 3-5 minutes.

  6. Add
    • Yoghurt
    • Roasted cumin powder
    • Roasted coriander powder

    Add the yoghurt, roasted cumin powder, roasted coriander powder and crushed red chilli, and cook for another 5 minutes.

  7. Add
    • Lemon juice

    Once the masala is cooked, add lemon juice and mix, then cook for 2 minutes.

  8. Add
    • Cream

    Add the cream, mix well and adjust the gravy consistency as desired.

  9. Add
    • Kasuri methi
    • Green chillies
    • Cream cheese

    Add the kasuri methi, chopped green chillies, cream cheese cube and crushed black pepper.

  10. Cook
    • Chicken

    Cover and cook on low heat (dum) until the chicken is tender and the flavours come together.

Creamy Chicken Malai Handi by @afshansskitchen

45 min

4 servings

🧈

120 ml

Desi ghee

🫗

60 ml

Oil

🧅

2

Onions

🧄

4 cloves

Garlic

🫙

4

Green cardamom

⚫

Black peppercorns

Anardana

🥜

Cashews

🌶️

Green chillies

🌿

Fresh coriander

💧

Water

🍗

1 kg

Chicken

🧂

Salt

🥣

240 ml

Yoghurt

🫙

1 tsp

Roasted cumin powder

1 tsp

Roasted coriander powder

🌶️

1 tsp

Red chilli

🍋

Lemon juice

🥛

Cream

🧀

1

Cream cheese

🌿

Kasuri methi

⚫

Black pepper

Preparation Steps

  1. Step 1/10

    Heat the ghee and oil, then lightly fry the chopped onions.

    🧈Desi ghee
    🫗Oil
    🧅Onions
    🍲Wok or pot (handi)
    🥄Spoon

  2. Step 2/10

    Add the garlic, green cardamoms, black peppercorns, anardana, cashews, green chillies and fresh coriander with stems, and fry well.

    🧄Garlic
    🫙Green cardamom
    ⚫Black peppercorns
    Anardana
    🥜Cashews
    🌶️Green chillies
    🌿Fresh coriander
    🍲Wok or pot (handi)
    🥄Spoon

  3. Step 3/10

    Remove the fried mixture from the oil, add a little water and blend into a smooth paste.

    💧Water

  4. Step 4/10

    In the same oil, fry the chicken with salt until golden brown.

    🍗Chicken
    🧂Salt
    🍲Wok or pot (handi)
    🥄Spoon

  5. Step 5/10

    Add the blended masala paste, mix well and cover for 3-5 minutes.

    🍲Wok or pot (handi)
    ✨Lid
    🥄Spoon

  6. Step 6/10

    Add the yoghurt, roasted cumin powder, roasted coriander powder and crushed red chilli, and cook for another 5 minutes.

    🥣Yoghurt
    🫙Roasted cumin powder
    Roasted coriander powder
    🌶️Crushed red chilli
    🍲Wok or pot (handi)
    🥄Spoon

  7. Step 7/10

    Once the masala is cooked, add lemon juice and mix, then cook for 2 minutes.

    🍋Lemon juice
    🍲Wok or pot (handi)
    🥄Spoon

  8. Step 8/10

    Add the cream, mix well and adjust the gravy consistency as desired.

    🥛Cream
    🍲Wok or pot (handi)
    🥄Spoon

  9. Step 9/10

    Add the kasuri methi, chopped green chillies, cream cheese cube and crushed black pepper.

    🌿Kasuri methi
    🌶️Green chillies
    🧀Cream cheese
    ⚫Black pepper
    🍲Wok or pot (handi)
    🥄Spoon

  10. Step 10/10

    Cover and cook on low heat (dum) until the chicken is tender and the flavours come together.

    🍗Chicken
    🍲Wok or pot (handi)
    ✨Lid

Composition

Ingredients

Types

Dairy, Fat, Vegetables, Spices, Fruit, Nuts, Herbs, Liquid, Meat, Poultry

Ingredients

Desi ghee, Oil, Onions, Garlic, Green cardamom, Black peppercorns, Anardana, Cashews, Green chillies, Fresh coriander, Water, Chicken, Salt, Yoghurt, Roasted cumin powder, Roasted coriander powder, Red chilli, Lemon juice, Cream, Cream cheese, Kasuri methi, Black pepper

Notes

Onions (roughly chopped), Garlic (3-4 cloves), Green cardamom (2-4 pods), Black peppercorns (amount not given), Anardana (dried pomegranate seeds, amount not given), Cashews (amount not given), Green chillies (for the masala paste, amount not given), Fresh coriander (with stems, amount not given), Water (a little, to help blend the masala paste), Chicken (bone-in or boneless), Salt (to taste), Red chilli (crushed), Lemon juice (to taste), Cream (as required), Kasuri methi (dried fenugreek leaves, amount not given)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

High-Protein, Low-Carb, Egg-Free, soy-free, Gluten-Free

Calories

520 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 9g, Fat: 40g, Fiber: 1g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 650mg, Calcium: 150mg, Iron: 2mg, Potassium: 420mg

Vitamins

Vitamin A: 220mcg, Vitamin B12: 0.6mcg, Vitamin C: 6mg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Hard (3/4)

Steps

10 steps

Equipments

Utensils

Knife, Cutting board, Wok or pot (handi), Spoon, Lid

Appliances

Blender, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Family Gathering, Everyday Dinner

Origin

Source

Platform

instagram

Original Creator

@afshansskitchen

Origin

Cuisine

Pakistani, Indian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Creamy, Tender, Saucy, Velvety

Flavors

Creamy, Rich, Savory, Mildly Spiced, Tangy, Aromatic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3 days (Store in an airtight container,Reheat thoroughly before serving), freezer : 1 month (Store in an airtight freezer-safe container,Thaw in the fridge before reheating,Cream-based gravy may separate slightly on reheating)