Indian Punjabi · intermediate
Punjabi Malai Chicken Handi
Tender boneless chicken simmered in a velvety cream sauce infused with roasted kasoori methi, ginger, and green cardamom.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat ghee in a heavy-bottomed skillet or handi over medium heat until melted.
- 02
Add chopped red onion and sauté for 8 minutes, stirring frequently until soft and golden brown.
- 03
Stir in ginger-garlic paste and cook for 1 minute until fragrant.
- 04
Pour in tomato puree and simmer for 5 minutes until excess moisture evaporates and ghee starts separating from gravy.
- 05
Add chicken pieces and garam masala; sear for 5 minutes until meat turns opaque on the outside.
- 06
Reduce heat to low, cover with a tight lid, and simmer for 10 minutes until chicken is cooked through. Stir in heavy cream and crushed kasoori methi, simmering uncovered for 2 minutes before serving.
A LITTLE KITCHEN KNOW-HOW
Bhunao
Sautéing spices, onions, and aromatics over medium heat until the fat separates from the masala base.
Notes from the kitchen
- Crush kasoori methi between your palms just before adding to release maximum aroma.
- Maintain low heat when adding heavy cream to prevent splitting.
- Original home-cooking adaptation inspired by Indian Punjabi; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
