My HUSBAND’S Favourite ❤️ HARIMIRCH MALAI CHICKEN HANDII ❤️ Handi Murgh Chilli Recipe

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Shahi Green Chili Malai Chicken Handi

A rich, creamy chicken curry made with yogurt, cashews, green chilies, and fresh cream. The chicken turns tender and juicy, while the gravy is smooth and silky.

Ingredients
For the White Masala Paste
1 cup plain yogurt (curd)
10 cashews
6 green chilies

Blend all the ingredients into a smooth paste.

For the Chicken
500 g chicken (bone-in or boneless, cut into medium-sized pieces)
5–6 tablespoons cooking oil
1 teaspoon butter
3 cloves
2 green cardamom pods
2 small pieces cinnamon stick
1 teaspoon cumin seeds
1 medium onion, blended into a smooth paste
2 teaspoons ginger-garlic paste
1 teaspoon salt (or to taste)
Dry Spices
1 teaspoon coriander powder
1 teaspoon coarsely crushed cumin
½ teaspoon coarsely crushed black pepper
½ teaspoon garam masala
1 teaspoon kasuri methi (dried fenugreek leaves), lightly roasted and crushed
To Finish
3 tablespoons fresh cream
Fresh coriander (cilantro), finely chopped
1–2 green chilies, finely chopped
Instructions
Blend the yogurt, cashews, and green chilies into a smooth white paste. Set aside.
Heat the oil and butter in a heavy-bottomed pan over medium-high heat.
Add the cloves, green cardamom, cinnamon, and cumin seeds. Sauté for 10–15 seconds until fragrant.
Add the onion paste and cook until it loses its raw smell and begins to turn lightly golden.
Stir in the ginger-garlic paste and cook until well sautéed.
Add the chicken and salt. Cook over high heat for 2–3 minutes, stirring frequently, until the chicken is lightly browned.
Add the prepared yogurt-cashew paste and mix well to coat the chicken.
Do not add water. The moisture from the yogurt is enough to cook the chicken.
Cook on high heat for 2–3 minutes, then reduce the heat to low, cover, and cook for 10–12 minutes.
Add the coriander powder, coarsely crushed cumin, and coarsely crushed black pepper. Mix well.
Cook on high heat for 1 minute, then reduce the heat and cook for another 1–2 minutes.
Stir in the garam masala and crushed kasuri methi.
Add the fresh cream and mix until the gravy becomes smooth and creamy.
Add the chopped coriander and chopped green chilies.
Cover and cook on low heat for 1–2 minutes.
Serve hot.
Serving Suggestions

Serve this creamy Shahi Green Chili Malai Chicken Handi with:

Butter naan
Garlic naan
Tandoori roti
Roomali roti
Paratha
Jeera (cumin) rice

Tip: For a milder version, reduce the green chilies in the white paste from 6 to 3–4 while keeping the rest of the recipe the same.

LINK TO COOK WITH FEM CHANNEL, CLICK BELOW
https://www.youtube.com/channel/UCEJJNLbL_jmrgdz3plyh77Q

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