Ultimate Pakistani Butter Chicken Recipe 🇵🇰 – Delicious Malai Chicken Handi!

Known as ‘Malai Chicken Handi’ in Pakistan. I first had this absolutely delicious curry at a dhaaba (restaurant) in Lahore and was interested by its long standing history. It is traditionally served in a Handi (a clay pot), hence the name.

We typically associate Butter Chicken with a sweet Indian curry, but this is different. A couple notable differences are; firstly this has no sugar in it, only pepper (as with most Pakistani curries), so no sweet curry here. Secondly and most importantly, there are no onions in this recipe! Which is a nice departure from your classic saalan.

Also, don’t worry this recipe super easy, it doesn’t require any blending 🙃.

INGREDIENTS:
- 1½ kg chicken thighs
- ⅓ to ½ cup oil or ghee
- 1 cup crushed tomatoes (or 1 can)
- 1 cup yogurt
- 1 cup double cream (set some aside for garnish)

- 3 tbsp ginger garlic paste
- 1 tsp chilli flakes
- 1 ½ tsp Kashmiri chilli powder (or ½ tsp chilli powder & 1 tsp paprika)
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric
- 1 ½ tsp pepper
- 1½ tsp salt (according to taste)
- 1 ½ tbsp Kasoori methi (dried fenugreek leaves)

- Coriander (for garnish)
- 3 tbsp butter (for garnish/ optional) (you can also cook it out)

INSTRUCTIONS:

1. In a large pan, heat oil over medium-high heat. Add chicken and cook for 5 mins till colour changes.
2. Add in ginger garlic paste and spices, cook for a couple of minutes until fragrant.
3. Add yogurt and crushed tomatoes. Cook covered for about 15 minutes or till oil separates.
4. Stir in double cream and Kasoori methi. Cook out till the oil separates, about 15 minutes.
5. Garnish with butter, cream and coriander.
6. Enjoy!

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