Chicken Malai Handi is a rich, creamy and flavorful Pakistani chicken dish made with tender chicken, yogurt, cream, aromatic spices and a hint of green chilies. Cooked until perfectly creamy and delicious, this restaurant-style handi is perfect with naan.
Why you'll love this Recipe:
Creamy and rich without being overly spicy
Easy to make at home
Perfect for family dinners and gatherings
Pairs beautifully with naan or garlic naan
• Recipe Information:
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 4
Cuisine: Pakistani / South Asian
Course: Main Course
Creamy Chicken Malai Handi is an easy restaurant-style Pakistani chicken recipe made with tender chicken, yogurt, cream and aromatic spices. Perfect with naan or rice
Ready in about 35–40 minutes
Ingredients:
For the Chicken:
500 g boneless chicken, cut into bite-size pieces
3 tbsp cooking oil
1 tbsp butter
1 medium onion, finely chopped
1 tbsp ginger-garlic paste
½ cup plain yogurt, whisked
½ cup cooking cream
2–3 green chilies, finely chopped
1 tsp salt, or to taste
½ tsp black pepper
½ tsp white pepper
½ tsp cumin powder
½ tsp coriander powder
½ tsp garam masala
½ tsp red chili flakes
1 tsp kasuri methi, crushed
2 tbsp milk, if needed
Fresh coriander, for garnish
Ginger julienne, for garnish
How to Make Chicken Malai Handi
1. Cook over medium heat:
Add the chopped onion and saute until soft and lightly golden.
Add ginger-garlic paste and cook for 1 minute until fragrant.
Add the chicken pieces and cook for 5–7 minutes, stirring occasionally, until the chicken changes color and is lightly browned.
2. Add the Spices:
Add salt, black pepper, white pepper, cumin powder, coriander powder and red chili flakes. Mix well and cook for another 2 minutes.
3. Add Yogurt:
Lower the heat and gradually add the whisked yogurt while stirring continuously. Cook until the yogurt is well incorporated and the oil begins to separate slightly from the mixture.
4. Make It Creamy:
Add green chilies and cooking cream. Mix everything together.
Cover and cook on low heat for 8–10 minutes, or until the chicken is completely tender and the gravy becomes thick and creamy.
If the gravy is too thick, add 1–2 tablespoons of milk.
5. Final Touch:
Add crushed kasuri methi and garam masala. Give everything a gentle mix and cook for another 1–2 minutes.
Garnish with fresh coriander and thin strips of ginger.
Serving Suggestions:
Serve hot Chicken Malai Handi with:
Naan:
Garlic naan
Tandoori roti
Chapati
Steamed basmati rice
Jeera rice
A fresh salad and raita make the perfect side dishes.
Tips for the Best Chicken Malai Handi
Use boneless chicken:
It cooks quickly and absorbs the creamy sauce beautifully.
Don't cook yogurt on high heat:
Keep the heat low when adding yogurt to prevent it from splitting.
Don't overcook the cream:
Add it after the chicken is mostly cooked for a smooth and creamy texture.
Adjust the spice:
Reduce the green chilies and chili flakes for a milder version.
For restaurant-style flavor:
Finish with a small piece of butter and extra crushed kasuri methi before serving.
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