Boneless Chicken Malai Tikka Handi

By Food Fusion · 120 min

Ingredients

Instructions

1. In a bowl, combine the chicken with 3 tbsp yogurt, 1 tbsp crushed ginger garlic, 1 tsp crushed black pepper, 1 tsp roasted and crushed cumin, 1 tsp white pepper powder, 1 tbsp tikka masala, 1 tsp pink salt (or to taste) and 1 tbsp lemon juice, and mix well.
2. Cover and marinate for 30 minutes.
3. In a blender jar, blend 1 cup yogurt, green chillies, 5-6 garlic cloves, 1-inch piece diced ginger, a handful of fresh coriander, 8-10 mint leaves, 1½ tbsp desiccated coconut, ½ cup fried onion, ½ cup water and ¾ cup cream until smooth. Set aside.
4. Heat 1½ tbsp cooking oil in a flat-bottomed wok.
5. Add the marinated chicken and cook on medium heat for 4-5 minutes. Flip the pieces and cook for 2-3 minutes more on medium heat.
6. Turn off the heat and give the chicken a charcoal smoke.
7. Add the blended yogurt-cream mixture and 2 tbsp cooking oil, mix well, cover and cook on low heat for 15 minutes.
8. In a tarka pan, melt 1½ tbsp butter with 1 tbsp cooking oil and heat it.
9. Add the diced capsicum and 4 red chillies, mix well and sauté on medium heat until the tadka is ready.
10. Uncover the wok, add ½ tsp cardamom powder, ½ tsp garam masala powder and 1 tsp dried fenugreek leaves, and mix well.
11. Swirl cream on top, add the prepared tadka and mix well.
12. Garnish with julienned ginger and chopped fresh coriander, and serve.

Summarized from Food Fusion's video. Watch it for the details.

More recipes with

GarlicOnionLemonGingerCreamBell pepperYoghurtChicken