Malai Handi Platter, a dawat essential, made irresistibly creamy with the goodness of Olper’s Cream. #OlpersDairyCream #GoodnessBarhao #FoodFusion #HappyCookingToYou #DigitalAmmi #arraywah
Ingredients:
Prepare Malai Handi:
-Dahi (Yogurt) 1 & ½ Cup
-Olper’s cream 2 tbs
-Hari mirch (Green chilli ) paste 2 tbs
-Adrak lehsan paste (Ginger garlic paste)1 tbs
-Kali mirch powder (Black pepper powder) 1 tsp
-Sabut dhania (Coriander seeds) roasted & crushed 2 tsp
-Iodized Himalayan pink salt 1 tsp or to taste
-Safed mirch powder (White pepper powder) 1 tsp
-Zeera (Cumin Seeds) roasted & crushed 1 tsp
-Chicken boneless (Cubes) 800g
-Cooking oil 1tbs
-Pyaz (Onion) sliced 1 large
-Darchini (Cinnamon Stick) 1 inch
-Laung (Cloves) 3
-Hari elaichi (Green cardamom) 3
-Zeera (Cumin seeds) 1 tsp
-Til (Sesame seeds) 1 tbs
-Hari mirch (Green chillies) halved 2
-Badam (Almonds) soaked & peeled 18-20
-Lemon juice 1 tbs
-Water ¼ Cup
-Cooking oil 4 tbs
-Koyla (Charcoal)
-Cooking oil
-Cooking oil 2-3 tbs
-Water ½ Cup
-Olper’s cream ¾ Cup
-Kasuri methi (Fenugreek leaves) 1 tbs
-Olper’s cream as required
-Cheddar cheese (Grated) 20g
-Hara dhania (Fresh coriander) chopped as required
Prepare Green Yogurt Sauce:
-Podina (Mint leaves) handful
-Hara dhania (Fresh coriander) handful
-Daal sev ¼ Cup
-Hari mirch (Green chillies) 3
-Lehsan (Garlic) cloves 3
-Adrak (Ginger) ½ inch piece
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Ajwain (Carom seeds) ¼ tsp
-Kala namak (Black salt) ½ tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Dahi (Yogurt) ½ Cup
Prepare Kachumar Salad:
-Kheera (Cucumber) small diced ½ Cup
-Pyaz (Onion) small diced ⅓ Cup
-Tamatar (Tomato) small diced ½ Cup
-Hara dhania (Fresh coriander) chopped handful
-Zeera (Cumin seeds) roasted & crushed ½ tsp
-Kali mirch (Black pepper) crushed ¼ tsp
-Iodized Himalayan pink salt ¼ tsp or to taste
-Lemon juice 1 tsp
-Olive oil 1 tsp
Assembling:
-Makhan (Butter)
-Hara dhania (Fresh Coriander) Chopped
-Adrak (Ginger)
Direction:
Prepare Malai Handi:
-In a bowl, add yogurt, Olper’s cream, green chilli paste, ginger garlic paste, black pepper powder, coriander, pink salt, white pepper powder, cumin, & whisk well.
-Add chicken, mix well, cover & marinate for 2 hours.
-In a wok, add cooking oil & heat it.
-Add onion, mix well, add cinnamon stick, cloves, green cardamom, cumin seeds, sauté on medium flame until translucent.
-Add sesame seeds, green chillies, almonds, mix well, saute for 1-2 minutes.
-Transfer it to a bowl & let it cool completely.
-In a blender, add sautéed onion mixture, lemon juice, water, & 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, & set aside.
-In the same wok, add cooking oil & heat it, add blended gravy mixture & mix well then cook on medium flame for 1-2 minutes.
-Add reserved marinade, & mix well, then cook on medium flame for 1-2 minutes.
-Add water & mix well, then cover & cook on low flame for 1-2 minutes or until oil separates.
-Remove the cover, add cooked chicken & mix well.
-Turn off the flame, add Olper’s cream, crush dried fenugreek leaves with hands & mix well.
-Turn on the flame, mix well, cover & cook on low flame for 1-2 minutes.
-Remove the cover, add Olper’s cream, cheddar cheese, fresh coriander, cover & simmer on low flame for 1-2 minutes.
Prepare Green Yogurt Sauce:
-In a grinder, add mint leaves, fresh coriander, daal sev, green chillies, garlic, ginger, cumin, black pepper crushed, black salt, pink salt, yogurt, & grind well.
-Green yogurt sauce is ready! Set aside.
Prepare Kachumar Salad:
-In a bowl, add cucumber, onion, tomato, fresh coriander, cumin seeds, black pepper crushed, pink salt, lemon juice, olive oil, & mix well. Kachumar salad is ready! set aside.
Assembling:
-Garnish malai handi with butter, fresh coriander, & ginger then serve with garlic naan, prepared green yogurt sauce, kachumar salad, pickle, gulab jamun & lassi!
