Malai Tikka Handi - 30 min dinner
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:
- 500 g boneless chicken breasts cut into bite-sized cubes
- 2 tbsp yogurt
- 1 tbsp heavy cream
- 1 tbsp mayonnaise
- 1 tsp 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:
- 4 tbsp 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
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 15 mins.
- 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.
- Serve hot with chapati or naan.
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