Dawat Special 2 Kg Chicken Malai Handi Recipe | Restaurant Style Creamy Chicken Malai Handi

Ebook purchase link: https://www.cookwithlubna.in #ChickenMalaiHandi #ChickenRecipe #dawatspecialrecipe #CreamyChicken #RestaurantStyle #ChickenCurry #DinnerRecipe #IndianFood #PakistaniFood #EasyRecipes #ChickenHandi #MalaiChicken #Foodie #HomeCooking #RecipeOfTheDay #YummyFood #CookingChannel #NonVegRecipe #DesiFood Ingredients 2 kg Chicken 3 tsp Salt 3 tsp Coriander Powder 2 tsp Roasted Cumin Powder ½ tsp Turmeric Powder 2 tsp Garam Masala Powder 2 tsp Black Pepper Powder 3 tsp Crushed Red Chili Flakes 2 tbsp Ginger Garlic Paste 1½ cups (about 400 g) Yogurt (Curd) 1 tbsp Lemon Juice Cashew Paste 25–26 Cashews 8–9 Green Chilies ½ cup Milk For Cooking 1½ cups Cooking Oil 2 tsp Cumin Seeds 2 Black Cardamoms 7–8 Cloves 1 Mace Blade 6–7 Green Cardamoms 2-inch Cinnamon Stick 300 g Onions (4 medium or 3 large), finely chopped Finishing ½ cup (100–150 g) Fresh Cream 1 tbsp Kasuri Methi (roasted and crushed) 4–5 tbsp Desi Ghee or Butter (optional, recommended) Fresh Coriander Leaves Green Chilies Charcoal (optional, for smoky flavor) Method Soak the chicken in salted water with a little vinegar for 1 hour. Wash thoroughly and drain. Marinate the chicken with salt, coriander powder, roasted cumin powder, turmeric, garam masala, black pepper, crushed red chili, ginger-garlic paste, yogurt, and lemon juice. Mix well and marinate for at least 30 minutes. Blend the cashews, green chilies, and milk into a smooth paste. Set aside. Heat oil in a handi or heavy-bottomed pot. Add cumin seeds, black cardamoms, cloves, mace, green cardamoms, and cinnamon. Sauté until fragrant. Add the chopped onions and cook until they turn light pink. Do not brown them. Add the marinated chicken and cook on high heat for 8–10 minutes. Cover and cook on low heat for about 15 minutes, until the chicken is around 80% cooked. Increase the heat and cook until most of the excess liquid evaporates. Add the prepared cashew paste and cook for 4–5 minutes. Stir in the fresh cream, roasted crushed Kasuri methi, and desi ghee or butter. Mix well. Cover and cook for another 5–7 minutes on low heat. Garnish with fresh coriander and green chilies. For a smoky flavor, place a piece of hot charcoal in a small bowl inside the handi, drizzle a little oil over it, cover for 5–7 minutes, then remove and serve hot.