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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
Cook Time 20 minutes
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