Boneless Chicken Malai Handi

Ingredients

• 450 gboneless chicken
• to tastesalt
• 1 teaspoonred chilli flakes
• 1 teaspoonKashmiri red pepper powder
• 1 teaspoonroasted and crushed coriander powder
• 1 teaspoonroasted and crushed cumin powder
• ½ teaspoonturmeric powder
• 1 teaspoonchaat masala powder
• 2 teaspoonstandoori tikka masala
• 4 tablespoonslemon juice
• a pinchorange food colouring
• not specifiedghee
• not specifiedyoghurt mixture
• not specifiedcream
• to tastefresh coriander
• to tastegreen chillies
• to servenaan or roti

Instructions

1. 1

   Marinate chicken

   Mix the chicken pieces with the salt, chilli flakes, Kashmiri red pepper, coriander, cumin, turmeric, chaat masala, tandoori tikka masala, lemon juice and a pinch of orange colouring. Leave to marinate for 1–2 hours.

2. 2

   Fry the chicken

   Heat ghee in a handi or wok. Add the marinated chicken and sauté-fry for 5 minutes, until its colour changes.

3. 3

   Cook with yoghurt

   Add the yoghurt mixture and cook over a medium heat for 8–10 minutes.

4. 4

   Finish with cream

   Once the oil rises to the surface, add the cream. Cook over a low heat for 3–5 minutes.

5. 5

   Garnish and serve

   Finish with more cream, coriander and green chillies. Serve hot with naan or roti.

What is Chicken Malai Handi?

A handi is a deep cooking pot associated with South Asian cooking, and the name is also used for dishes prepared in that style. Chicken Malai Handi combines spiced chicken with a creamy finish; this version uses lemon and a tandoori-style spice mix in the marinade.

The recipe’s method is straightforward: marinate the chicken, fry it briefly, then cook it with yoghurt and finish with cream. That order helps the spices flavour the meat before the dairy rounds out the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 225 calories, 28g protein, 5g carbs, 11g fat.

The chicken supplies most of the protein, while the naan or roti contributes much of the meal’s carbohydrate. Ghee and cream provide a substantial share of the fat, and the yoghurt mixture adds to the sauce. Pair a portion with vegetables or salad for a more balanced plate.

The marinade

Spice mix: Kashmiri red pepper, chilli flakes, roasted coriander and cumin, turmeric, chaat masala and tandoori tikka masala bring warmth and savoury flavour. The two masala blends can vary in salt and heat, so taste the finished sauce before adding extra salt.

Lemon: The four tablespoons of lemon juice add acidity to the marinade. Keep the chicken covered while it rests for 1–2 hours, and avoid extending the marinating time without adjusting the recipe.

Cooking the chicken

Hot fat: Heat the ghee before adding the chicken so the pieces begin to sauté rather than sit in a cool pan. A handi or wok gives room to move the pieces around as they cook.

Colour cue: Fry for the stated 5 minutes, until the chicken changes colour. The recipe does not specify piece size or a final internal temperature, so check that the thickest pieces are fully cooked before serving.

Adding yoghurt and cream

Yoghurt: Add the yoghurt mixture after the first fry and cook over medium heat for 8–10 minutes. Stir as needed and keep the heat controlled to help prevent the mixture from splitting.

Cream: Wait until oil appears at the surface before adding the cream, then cook gently for 3–5 minutes. The cream goes in near the end, so it enriches the sauce without being exposed to the longer cooking stage.

Serving the handi

Garnish: The method calls for extra cream, fresh coriander and green chillies. Add the chillies according to how much heat you want, since their quantity is not specified.

Accompaniments: Serve the curry hot with naan or roti, which can be used to scoop up the sauce. A simple vegetable side can make the meal more varied without competing with the spiced, creamy chicken.

Plan the timing

Marinating: Allow 1–2 hours for the chicken to take on the lemon and spice mixture; this is separate from the cooking stages. The recipe gives no total preparation time, so plan around the marinating rest.

Stovetop cooking: The stated frying, yoghurt and cream stages add up to 16–20 minutes. Have the yoghurt mixture and cream ready before you begin so they can be added at the right points.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so it cooks more evenly.
• Keep the chicken covered during its 1–2-hour marinade.
• Use a pan with enough room to stir the chicken without crowding it.
• Stir the yoghurt mixture into the chicken and keep the heat moderate.
• Add the cream only after oil rises to the surface, as directed.
• Check the thickest chicken pieces are fully cooked before serving.

Variations

• Adjust the heat: Use fewer chilli flakes or green chillies for a milder curry.
• Add ginger: Mix a little grated ginger into the marinade for extra aromatic warmth.
• Use chicken thighs: Choose boneless thigh pieces for a richer, more forgiving result, and check they are fully cooked.
• Add vegetables: Serve with a side of cooked vegetables rather than changing the curry method.
• Serve with rice: Offer steamed rice instead of naan or roti to change the accompaniment.

Common mistakes to avoid

• Crowded pan: The chicken may release liquid rather than sauté; cook in batches if the pan is too full.
• Yoghurt over high heat: It can split; keep the heat medium and stir as it cooks.
• Cream added too early: It will cook for longer than intended; wait until oil rises to the surface.
• Uneven pieces: They can finish at different times; cut the chicken into similar-sized pieces.
• Skipping the doneness check: A colour change alone does not confirm the centre is cooked; check the thickest piece.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until piping hot throughout, stirring occasionally; add a small splash of water if the sauce has thickened.

Frequently asked questions