Smooth and Silky Chicken Cream Mali Handi

Chicken Cream Gravy

Take 500 g of skinless and boneless chicken pieces (of breast) and bring them to desired sizes, preferably small.

Add in a tsp of white pepper on the chicken pieces, half tbsp of fresh ginger and garlic paste, 1 tbsp of cream, half tbsp of roasted and crushed cumin seeds and half tsp of salt or to taste, mix and add in chopped or crushed green chilies, half tbsp of lemon juice and 1 tbsp of apple cider vinegar, 3 tbsp of yogurt and finally mix well to incorporate the ingredients. Then let it rest and marinate for an hour or two.

Next take 55 grams of cashew nuts, soak them slightly, add in a tsp of olive oil (or Almond oil) and then blend them into a smooth buttery paste (optional).
Then on a pan placed on heat, brush some 34 ml of coconut oil evenly and place the marinated chicken pieces on it and cook until done and an appropriate internal temperature is reached.
Afterwards, saute the sliced onion, capsicum, cabbage & green chilies in the pan with coconut or olive oil for a minute or two. These vegetables along with prepared chicken pieces can also be smoked for around a minute.
Now, set the wok to heat and add 40 ml of olive oil and 34 g of Clarified butter (Desi Ghee) or butter, add in a few green cardamom and cloves, mix and add in 1 ground onion; mix and cook for around 5 minutes.
Thereafter, add in some crushed green chilies, cashew paste (prepared earlier), 1 tsp of black and white pepper powder, 1 tsp of crushed and roasted cumin seeds and half tsp of salt. Mix well. Add in around 233 g of whisked yogurt, mix again and add in 144 ml of milk, 89 g of butter and 55 ml of cream. After this add in the grilled chicken and vegetables from earlier and mix. Add in some dried crushed mint and fresh coriander on top and let it simmer for around 2 or 3 minutes.
Finally top it off with some chopped green chilies, julienne d ginger, black seeds (nigella seeds) and some butter.