Here’s the recipe..
..
Take 1/2 kg chicken in a bowl
Add..
– 1 tsp white pepper powder
– 1/2 tbsp salt or acc to taste
– 1 tbsp cream
– 3/4 tbsp ginger garlic paste
– 1/2 tbsp crushed roasted zeera
– 1 tbsp grinded Green chilli
– 3 tbsp yoghurt
– 2 tbsp lemon juice
Mix & set for marination for 2 hours.
. Grind 10 almonds~soaked + khashkhaash(poppy seeds) ~soaked 1 tbsp & some water 2 tbsp.. to make paste.
Fry/grill the marinated chicken until both sides are done.
In the same pan/pot,
grill 1 small capsicum & 1 small onion cut in cubes for 2 mins.
Take the grilled chicken & veggies into one plate /bowl and keep a burning charcoal with hot oil in a small foil piece or onion piece in the middle and cover it for 2 mins for a smoked taste.
In a separate pot,
Add
– 3 tbsp oil & 1 1/2 tbsp butter..
– 2 green elaichi (cardamom)
– fry and add 1 large onion grinded into paste.
Cook for 2 mins, then add
– 3 tsp ginger garlic paste
– leftover marination paste
– 2 tbsp crushed green chilli paste
– all of the almond & khashkhaash paste
Cook for 2 mins & add
– 1 1/2 tsp Black pepper powder
– 1 tsp white pepper powder
– 1 tsp zeera roasted & crushed
– 1/2 tsp salt or acc to taste
– yoghurt~whisked 3/4 cup
Cook for 3 mins, let the oil rise
then add
– 1/2 cup milk while mixing or as required..(and some water if required)
– the chicken & veggies.
Mix well and add 2 tbsp cream. Cover for 2 mins.
Uncover, check the taste & adjust salt n pepper.
Add 1/2 tsp crushed fenugreek kasuri methi (optional-I didn’t add here)
Close lid & simmer for 3 mins.
Uncover, sprinkle dhania (coriander leaves) & a half green chilli sliced.
Cover & turn the heat off.
Take out in handi.
Garnish with coriander & grated ginger.
Chicken Malai Handi is ready. 🙂
Serve hot with chapati.
Original of the video here
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