CHICKEN MALAI HANDI | MURGH MALAI HANDI | CREAMY CHICKEN RECIPE скачать в хорошем качестве

CHICKEN MALAI HANDI | MURGH MALAI HANDI | CREAMY CHICKEN RECIPE

Chicken Malai Handi | Murgh Malai Handi | Creamy Chicken Recipe | Boneless Chicken Gravy | Chicken Recipe | Handi Chicken | Boneless Chicken Curry Recipe | Malai Chicken Handi | Malai Chicken | Chicken Malai Curry | Chicken Handi Recipe | Chicken Curry Ingredients for Chicken Malai Handi: (Tsp - teaspoon; Tbsp - tablespoon) Boneless Chicken thighs - 500 gms (cut into 2” pieces) For Marination: Salt- 1 tsp White Pepper Powder- 1 tsp Onion-Cashew Paste: Onion, sliced- 2 medium (130 gms) Cashew nuts- 12 nos Green Chillies, cut- 3 Whole Spices: Green Cardamom- 5 Cloves-5 Black Peppercorns- 12 Spice Powders: White Pepper Powder- 1/2 tsp Coriander Powder- 1 tsp Cumin Powder- 1 tsp Garam Masala Powder- 3/4 tsp Nutmeg Powder (Jaiphal)- 1/4 tsp Other Ingredients : Ginger Garlic paste- 2 tsp Whisked Curd/Yogurt- 3 tbsp curd whisked with 3 tbsp water Fresh Cream- 4 tbsp Oil- 3 tbsp Butter (optional)- 1 tbsp Kasuri Methi (Dry Fenugreek Leaves), roasted & powdered- 2 tsp Preparation: Clean and cut the boneless thighs into 2” pieces. Grind the white peppercorns or use readymade white pepper powder. Grate the Nutmeg (Jaiphal) into a powder. Marinate the chicken pieces with salt & white pepper powder. Mix and set aside for 30 mins. For the Onion/Cashew Paste, slice 2 medium onions (130 gms), cut 3 green chillies (Serrano Peppers) into halves and take around 12 whole cashew nuts. Now heat 1.5 tbsp oil in a pan and add the sliced onions. Fry on medium heat for 3 mins till the onions are translucent and then add the cashews and the green chillies. Mix and fry for another 2 mins and then set it aside on a plate to cool. Once cooled, add these into a blender and first coarse grind. Add 3 tbsp water and blend it into a smooth paste. For the Yogurt mix, whisk 3 tbsp of Curd or Plain Yogurt and add 3 tbsp water. Whisk again & set aside for use later. Process: Heat oil in a wok or kadai and add the whole spices. Once it splutters, reduce heat to low and add the ginger garlic paste. Give a mix and fry on low heat for around 2 mins. Now add the Onion-Cashew paste made earlier and fry on medium heat for 5 mins till the color starts changing. Add the marinated chicken pieces and mix & fry on high heat for 4-5 mins till the chicken pieces are light brown. Now add all the spice powders other than Kasuri Methi, give a mix and fry on medium heat for 3-4 mins. Lower the heat and add the yogurt-water mix. Cook on low heat for around 3 mins till oil separates. Add 100 ml water, give a mix and cover & cook on low heat for 15 mins till the chicken pieces are tender. Remove the lid and add the fresh cream. Give a mix and add another 50 ml water. Cover and cook on low heat for another 5 mins till oil separates. Remove the lid and add 1 tbsp butter (optional) and dry roasted & powdered Kasuri Methi (Fenugreek leaves). Mix and simmer on low heat for 2 mins. Serve with roti or naan. #chickenmalaihandi #murghmalaihandi #creamychickenrecipe #chickenhandirecipe #chickenrecipe #bonelesschickengravy #handichicken #chickengravy #spiceeatsrecipes #spiceeatschicken