Indulge in a culinary journey to the heart of India with this exquisite recipe for Malai Chicken Tikka Handi and soft, pillowy Khubus bread. This dish transcends the ordinary, offering a symphony of flavors and textures that will tantalize your taste buds. Imagine succulent, creamy chicken tikka marinated in a rich blend of yogurt, spices, and aromatic herbs, slow-cooked to perfection in a traditional handi pot, resulting in a tender and intensely flavorful masterpiece. The accompanying Khubus, a subtly sweet and fluffy leavened bread, provides the ideal counterpoint to the rich chicken, creating a harmonious culinary dance.
The creamy, spiced chicken is unbelievably tender, its flavors deepened by the slow cooking process. To discover the secrets behind this unforgettable feast, follow our easy step-by-step guide below, and prepare to impress your friends and family with an authentic taste of India.
Tools Needed
- Bowl
- Pan
- Blender
- Rolling Pin
- Baking Sheet
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Khubus and Marinate the Chicken
- Mix lukewarm water, sugar, and yeast; let it rest for 5 minutes. Add salt, oil, egg (or curd), and flour; knead well. Cover and let it rise for 1 hour.
- In a bowl, combine chicken, lemon juice, garlic-ginger paste, green chili paste, curd, fresh cream, white pepper, black pepper, salt, cumin powder, chicken powder, and oil. Marinate for at least 1 hour.
Step 2. Cook the Chicken and Create the Creamy Gravy
- Heat oil in a pan, add whole garam masala, and fry lightly. Add sliced onions and cook until translucent. Add cashews and cook for 1 minute. Set aside to cool.
- Heat oil in the same pan. Add marinated chicken and sear on medium-high heat until browned on both sides. Add the onion-cashew mixture and cook for 6-7 minutes on low heat.
- Place a bowl in the center of the pan, add burning coal and oil, cover, and let it smoke for 5-10 minutes.
- In a separate pan, melt butter and oil. Add crushed garlic and ginger, saute until light golden. Add the cooled onion-cashew mixture and water. Add black pepper, white pepper, coriander powder, salt, garam masala powder, and chicken powder. Cook until oil separates.
- Add the cooked chicken to the gravy. Stir in curd and water, adjusting the consistency. Simmer on low heat for 2 minutes. Stir in Kasuri Methi, green chili, fresh cream, cheese, and coriander.
Step 3. Prepare the Khubus Bread
- Knead the risen dough briefly. Divide into equal portions, roll into thin circles or ovals. Cook on a hot pan for about a minute per side, brushing with butter or ghee.
Step 4. Serve
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Use lukewarm water for the Khubus dough to activate the yeast quickly.
- Adding an egg or curd to the Khubus dough makes it softer.
- Marinate the chicken for longer for maximum tenderness and flavor.
- Don't overcook the onions; cook until translucent.
- Cashews enhance the flavor and creaminess of the gravy.
- Rest the Khubus dough after rolling to create puffed-up bread.
Nutrition
- N/A
FAQs
1. Can I make the chicken tikka marinade ahead of time?
Absolutely! Marinating the chicken for at least 4 hours, or even overnight in the refrigerator, will result in more flavorful and tender chicken.
2. What kind of yogurt should I use for the marinade?
Full-fat plain yogurt is best for the richest flavor and creaminess. Greek yogurt can also be used but might result in a slightly tangier taste.
3. Is it difficult to make the Khubus bread?
No, the Khubus recipe is relatively straightforward, even for beginner bakers. Following the instructions carefully will ensure soft and fluffy bread.
This Creamy Chicken Tikka Handi and Khubus bread recipe is a guaranteed crowd-pleaser, offering a taste of authentic Indian cuisine in the comfort of your own home. The combination of tender, flavorful chicken and soft, fluffy bread creates a truly satisfying and memorable meal. Enjoy this delicious feast, and don't hesitate to experiment with spices and flavors to create your own unique variation!