Darbari Malai Handi
This delightful recipe of Chicken Malai Handi originated from Mughlai cuisine. We take the flavor to the next level with Knorr Chicken Seasoning or Stock and Hellmann’s Classic Mayonnaise, to achieve a velvety texture that is much more delicious. Depending on how you choose to serve, it will work both in a buffet and a set menu.
Ingredients
To Marinate:
-
Sesame seeds, white 60 g
-
Sesame seeds, black 30 g
-
Cashew nuts 120 g
-
Yoghurt 200 g
-
Salt 25 g
-
White pepper 5 g
-
Black pepper 5 g
-
Ginger and garlic paste 100 g
-
Chicken breast, cubes 1.8 kg
-
Cream 150 ml
To Cook:
-
Butter 100 g
-
Corn oil 50 ml
![Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)](https://sifu.unileversolutions.com/image/en-LK/original/2/knorr-professional-chicken-seasoning-powder-sri-lanka-only-6x1kg-50168025.png "Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)")
Preparation
-
To Marinate:
- Grind together very finely sesame seeds and cashew nuts, mix with yogurt, salt, white pepper, black pepper, ginger garlic and cream.
- Pour the marinade over the chicken and leave for 2 hours.
-
To Cook:
- Heat butter and 50 ml of corn oil in a handi.
- Add marinated chicken and Knorr Chicken Seasoning or Stock Powder; leave it on low flame for 20 minutes or until chicken is cooked.
- Finally add cream and Hellmann’s Classic Mayonnaise.
-
To Serve:
- Garnish with coriander leaves and green chilies.
