Makhani Chicken Handi Recipe

In a large bowl combine yogurt, 2 tbs ginger-garlic paste, red chili powder, turmeric and 1.5 tsp salt. Add the chicken pieces and mix thoroughly so every piece is coated. Cover and refrigerate for at least 1 hour, preferably 2–4 hours (or overnight for best flavor).

Heat a heavy-bottomed handi, kadhai or large skillet over medium heat. Add 1 tbsp oil and 2 tbs ghee/butter. When hot, add cardamom, cloves and bay leaves. Sauté for 20–30 seconds until fragrant.

Add the finely chopped onion and remaining 2 tbs ghee/butter. Cook on medium-low heat, stirring often, until the onions turn golden brown and caramelized (about 12–15 minutes). This step builds the base flavor—be patient and avoid burning.

Stir in the additional 1 tbs ginger-garlic paste and cook for 1–2 minutes until the raw aroma disappears.

Add the tomato puree and bring to a gentle simmer. Cook, stirring occasionally, until the puree thickens and oil begins to separate at the edges (about 10–12 minutes).

Reduce heat to medium-low. Add kashmiri chili powder, coriander powder and 0.5 tsp salt and stir for 1 minute. Taste and adjust seasonings carefully—remember the marinade already contained salt.

Add the marinated chicken pieces along with any leftover marinade into the handi. Increase heat to medium and cook, stirring every few minutes, until the chicken changes color and releases some juices (about 6–8 minutes).

Cover the handi, reduce heat to low and let the chicken simmer gently for 15–18 minutes, or until the chicken is cooked through and tender. Stir once halfway through to prevent sticking. If the gravy becomes too thick, add 2–4 tbs warm water to reach desired consistency.

Once the chicken is cooked, uncover and check seasoning. Sprinkle garam masala, crushed kasuri methi and sugar over the curry. Stir gently to combine and simmer uncovered on low for 2–3 minutes so the flavors meld.

Turn off the heat. Slowly stir in the heavy cream in a steady stream while gently mixing to produce a smooth, creamy gravy. Add the extra 2 tbs butter (small cubes) and allow them to melt into the hot sauce for a glossy finish.

Garnish with chopped cilantro. Serve hot in a handi or deep serving dish with lemon wedges on the side. Suggested accompaniments: naan, roomali roti or steamed basmati rice.