Editorial sample recipeIndian PunjabiintermediateHalalGluten-FreeNut-Free

Punjabi Malai Chicken Handi

Name: Punjabi Malai Chicken Handi
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian Punjabi
Ingredients: 600 g boneless halal chicken thighs, cut into 1-inch pieces; 2 tbsp ghee; 1 cup red onion, finely chopped; 1.5 tbsp ginger-garlic paste; 0.75 cup pureed tomatoes; 0.5 cup heavy cream; 1 tbsp dried fenugreek leaves (kasoori methi), crushed between palms; 1 tsp garam masala

Tender boneless chicken simmered in a velvety cream sauce infused with roasted kasoori methi, ginger, and green cardamom.

Prep: 15 min
Cook: 25 min
Total: 40 min

AI-generated illustration of Punjabi Malai Chicken Handi

AI illustration

Technique to learn

Bhunao

Sautéing spices, onions, and aromatics over medium heat until the fat separates from the masala base.

Instructions

Step 1: Heat ghee in a heavy-bottomed skillet or handi over medium heat until melted.
Step 2: Add chopped red onion and sauté for 8 minutes, stirring frequently until soft and golden brown.

Step 3: Stir in ginger-garlic paste and cook for 1 minute until fragrant.

Step 4: Pour in tomato puree and simmer for 5 minutes until excess moisture evaporates and ghee starts separating from gravy.

Step 5: Add chicken pieces and garam masala; sear for 5 minutes until meat turns opaque on the outside.

Step 6: 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.

Cooking tips

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.

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