This Malai Tikka Handi is a creamy, smoky, and flavorful dish that’s perfect for any occasion. Tender chicken pieces are marinated in a rich blend of yogurt, cream, and spices, then cooked to perfection in a handi (pot) with a cheesy, aromatic gravy. Finished with a smoky coal dum, this dish is best served hot with chapati or naan.

Ingredients

For the Marinade:

• 1 kg boneless chicken thighs/breasts (cut into bite-sized cubes)
• 4 tbsp yogurt
• 2 tbsp heavy cream
• 1 tbsp mayonnaise
• 1 tbsp ginger garlic paste
• 1 tsp white pepper
• 1 tsp cumin powder
• 1 tsp garam masala
• 2 tsp salt (adjust later if needed)
• 1/4 tsp cardamom powder

For the gravy:

• 1/4 cup oil
• 2 tbsp cream
• 2 green chillies, chopped
• 1 tbsp fenugreek leaves (kasuri methi)
• 1/2 cup shredded cheddar cheese

For Garnish:

• Lemon wedges
• Fresh coriander, chopped
• Green chillies, sliced
• Kasuri methi (fenugreek leaves)
• Coal for dum (smoky flavor)

Method

Marinate the Chicken:

• In a large bowl, combine the chicken cubes with yogurt, heavy cream, mayonnaise, ginger garlic paste, white pepper, cumin powder, garam masala, salt, and cardamom powder.
• Mix well to ensure the chicken is evenly coated.
• Let it marinate for at least 1 hour or ideally overnight in the refrigerator.

Cook the Chicken:

• Heat oil in a handi or deep pan over medium-high heat.
• Add the marinated chicken and cook for 5-6 minutes, stirring occasionally.
• Cover the pan and let it simmer on low heat for 3-4 minutes.

Add Cream and Spices:

• Remove the cover and add more cream, chopped green chillies, and kasuri methi.
• Mix well and let it simmer on medium-high heat until the gravy thickens.
• Adjust salt and spices according to your taste.

Add Cheese:

• Sprinkle shredded cheddar cheese over the chicken.
• Cover the pan for 1 minute to let the cheese melt.

Garnish and Serve:

• Garnish with lemon wedges, fresh coriander, sliced green chillies, and a sprinkle of kasuri methi.
• For a smoky flavor, place a piece of hot coal in a small bowl, drizzle a few drops of oil on it, and place it in the handi. Cover immediately to trap the smoke for 1-2 minutes.
• Serve hot with chapati or naan.

Tips and Tricks

• Marination Time: For the best flavor, marinate the chicken overnight.
• Cheese Options: Use mozzarella or processed cheese if cheddar is unavailable.
• Coal Dum: If you don’t have coal, you can skip this step, but it adds a wonderful smoky flavor.
• Spice Level: Adjust the number of green chillies to suit your taste.
• Creaminess: For a richer gravy, add an extra tablespoon of cream or yogurt.

Malai Tikka Handi

This Malai Tikka Handi is a creamy, smoky, and flavorful dish that’s perfect for any occasion. Tender chicken pieces are marinated in a rich blend of yogurt, cream, and spices, then cooked to perfection in a handi (pot) with a cheesy, aromatic gravy. Finished with a smoky coal dum, this dish is best served hot with chapati or naan.

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Prep Time 1 hour hr

Cook Time 20 minutes mins

Course Main Course

Cuisine Asian, Indian, Pakistan

Servings 4

Ingredients

  

For the Marinade:

• 1 kg boneless chicken thighs/breasts cut into bite-sized cubes
• 4 tbsp yogurt
• 2 tbsp heavy cream
• 1 tbsp mayonnaise
• 1 tbsp ginger garlic paste
• 1 tsp white pepper
• 1 tsp cumin powder
• 1 tsp garam masala
• 2 tsp salt adjust later if needed
• 1/4 tsp cardamom powder

For the gravy:

• 1/4 cup oil
• 2 tbsp cream
• 2 green chillies chopped
• 1 tbsp fenugreek leaves kasuri methi
• 1/2 cup shredded cheddar cheese

For Garnish:

• Lemon wedges
• Fresh coriander chopped
• Green chillies sliced
• Kasuri methi fenugreek leaves
• Coal for dum smoky flavor

Instructions

 

• In a large bowl, combine the chicken cubes with yogurt, heavy cream, mayonnaise, ginger garlic paste, white pepper, cumin powder, garam masala, salt, and cardamom powder.
• Mix well to ensure the chicken is evenly coated.
• Let it marinate for at least 1 hour or ideally overnight in the refrigerator.
• Heat oil in a handi or deep pan over medium-high heat.
• Add the marinated chicken and cook for 5-6 minutes, stirring occasionally.
• Cover the pan and let it simmer on low heat for 3-4 minutes.
• Remove the cover and add more cream, chopped green chillies, and kasuri methi.
• Mix well and let it simmer on medium-high heat until the gravy thickens.
• Adjust salt and spices according to your taste.
• Sprinkle shredded cheddar cheese over the chicken.
• Cover the pan for 1 minute to let the cheese melt.
• Garnish with lemon wedges, fresh coriander, sliced green chillies, and a sprinkle of kasuri methi.
• For a smoky flavor, place a piece of hot coal in a small bowl, drizzle a few drops of oil on it, and place it in the handi. Cover immediately to trap the smoke for 1-2 minutes.
• Serve hot with chapati or naan.

Notes

• For extra smokiness, don’t skip the coal dum step.
• Adjust the spice level by adding or reducing green chillies.
• Serve with chapati, naan, or steamed rice.

Keyword cheesy chicken, chicken curry, creamy chicken handi, malai tikka handi

Frequently Asked Questions (FAQs)

1. Can I use bone-in chicken for this recipe?
Yes, you can use bone-in chicken, but adjust the cooking time to ensure it’s fully cooked.

2. Can I make this dish without cheese?
Yes, you can skip the cheese, but it adds a creamy richness to the dish.

3. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat on the stovetop or microwave.

4. Can I make this dish ahead of time?
Yes, you can marinate the chicken and prepare the gravy ahead of time. Assemble and reheat before serving.