Malai Handi Platter

recipe

INGREDIENTS

Yogurt 2 cups

Cream ½ cup

Green chilli paste 2 tbsp

Ginger garlic paste 1 tbsp

Black pepper (powder) 1 tsp

Coriander seeds (roasted and crushed) 2 tsp

Himalayan pink salt 1 tsp or to taste

White pepper powder 1 tsp

Cumin seeds (roasted and crushed) 2 tsp

Chicken boneless (cubes) 800g

Onion (sliced) 1 large

Cinnamon stick 1 inch

Cloves 3

Green cardamom 3

Cumin seeds 1 tsp

Sesame seeds 1 tbsp

Green chillies (halved) 2

Almonds (soaked and peeled) 18-20

Lemon juice 1 tbsp

Cooking oil 5 tbsp

Charcoal for smoke

Water 1 cup

Fenugreek leaves 1 tbsp

Cheddar cheese (grated) 20g

Fresh coriander (chopped) as required

Mint leaves handful

Sev ¼ cup

Green chillies 3

Garlic cloves 3

Ginger ½ inch piece

Carom seeds ¼ tsp

Black salt ½ tsp

Cucumber small (diced) ½ cup

Onion small (diced) ½ cup

Tomato small (diced) ½ cup

Black pepper (crushed) ¼ tsp

Olive oil 1 tsp

Butter

DIRECTIONS

 In a bowl, add yogurt, cream, green chilli paste, ginger garlic paste, black pepper powder, coriander, pink salt, white pepper powder, cumin and whisk well.

 Add chicken, mix well, cover and marinate for 2 hours.

 In a wok, add cooking oil and heat it.

 Add onion, mix well and add cinnamon stick, cloves, green cardamom, cumin seeds and sauté on medium flame until translucent.

 Add sesame seeds, green chillies, almonds, mix well, sauté for 1-2 minutes.

 Transfer it to a bowl and let it cool completely.

 In a blender, add sautéed onion mixture, lemon juice, water and blend well. Gravy mixture is ready! Set aside.

 In the same wok, add cooking oil, heat it.

 Add marinated chicken pieces, cook on high flame until chicken is charred from all sides. (Reserve remaining marinade for later use).

 Give a coal smoke, take it out on a plate and set aside.

 In the same wok, add cooking oil and heat it, add blended gravy mixture and mix well then cook on medium flame for 1-2 minutes.

 Add reserved marinade and mix well, then cook on medium flame for 1-2 minutes.

 Add water and mix well, then cover and cook on low flame for 1-2 minutes or until oil separates.

 Remove the cover, add cooked chicken and mix well.

 Turn off the flame, add cream, crush dried fenugreek leaves with hands and mix well.

 Turn on the flame, mix well, cover and cook on low flame for 1-2 minutes.

 Remove the cover, add cream, cheddar cheese, fresh coriander, cover and simmer on low flame for 1-2 minutes.

 In a grinder, add mint leaves, fresh coriander, sev, green chillies, garlic, ginger, cumin, black pepper crushed, black salt, pink salt, yogurt and grind well.

 Green yogurt sauce is ready! Set aside.

 In a bowl, add cucumber, onion, tomato, fresh coriander, cumin seeds, black pepper crushed, pink salt, lemon juice, olive oil and mix well. Kachumar salad is ready! Set aside.

 Garnish malai handi with butter, fresh coriander, and ginger then serve with garlic naan, prepared green yogurt sauce, kachumar salad, pickle, gulab jamun and lassi!