05/07/2026
✨ Creamy Malai Chicken Handi ✨
• 2 tbsp oil
• Handful of curry leaves
• 1 cup tomato paste (from 1 medium tomato)
• 1 tbsp salt
• ½ tbsp turmeric powder
• 2 tbsp coriander powder
• 1 tbsp Kashmiri chili powder
• 2 chicken breasts, cubed
• 1 cup full-fat cream
• 2 tbsp malai (clotted cream)
• 2 green chilies
• Handful of fresh coriander leaves
Method:
1. Heat 2 tbsp oil in a pan over medium heat. Add a handful of curry leaves and let them sizzle until fragrant.
2. Add 1 cup tomato paste and cook for 2–3 minutes until the oil starts to separate slightly.
3. Stir in:
1 tbsp salt
½ tbsp turmeric powder
2 tbsp coriander powder
1 tbsp Kashmiri chili powder
Cook the spices until oil separates
1. Add the cubed chicken breasts and mix well so the chicken is fully coated in the masala. Cover and cook until chicken is mostly cooked through.
2. Pour in 1 cup full-fat cream and add 2 tbsp malai. Mix well and let the curry simmer on low heat for 5 -10 minutes until thick and creamy.
3. Add 2 green chilies and a handful of fresh coriander leaves. Simmer for another 1–2 minutes.
4. Serve hot with naan, roti, or rice 🤍
