Restaurant Style Butter Chicken Cheesy Handi

Step 1: Fry Capsicum

Heat 2-3 tablespoons of oil in a frying pan. Add 2 medium capsicums, cut into square cubes. Fry for 2-3 minutes until they become slightly crispy and their color changes. Remove the fried capsicums and set them aside.

Step 2: Sauté Chicken with Aromatics

In a clay pot (or a heavy-bottomed pan), add 6-7 tablespoons of oil and 1 tablespoon of butter. Once the oil is hot and butter melted, add 1 tablespoon of ginger garlic paste. Immediately add 500 grams of boneless chicken, cut into small cubes. Fry on high flame until the chicken changes color from pink to white, which should take about 2-4 minutes.

Step 3: Add Milk and Spices

Once the chicken changes color, add 1 cup of milk and bring it to a boil on medium flame. After it boils, add 2 tablespoons of roasted crushed coriander seeds, 2 tablespoons of roasted crushed cumin seeds, 2 tablespoons of chicken powder, 1 tablespoon of fresh crushed black pepper, 1 and a half teaspoons of white pepper powder, and salt to taste. Also, add 2 finely chopped green chilies. Mix all the spices and ingredients thoroughly.

Step 4: Incorporate Yogurt and Water

Add 1 cup of yogurt to the mixture. Mix well and sauté for 2-4 minutes until the oil separates from the gravy. Then, add 1/2 cup of water and continue to sauté until the oil separates again, ensuring the chicken is tender.

Step 5: Add Cream and Finish Cooking

Stir in 1 cup of whipped fresh cream (balai or tetra pack cream). Mix thoroughly. Cook uncovered on medium-high flame until the chicken is fully tender and the gravy reaches your desired consistency. This process is quick, taking less than 18 minutes in total.

Step 6: Final Flavor Enhancements

Add the previously fried capsicum, 2 teaspoons of fresh crushed black pepper, and 1/2 teaspoon of garam masala powder. Mix everything well and turn off the flame.

Step 7: Add Cheese and Butter

Sprinkle 1/3 cup of grated cheese (any type like slice, cube, pizza, or mozzarella) over the handi and mix it lightly until it starts to melt. Finally, add 2 tablespoons of butter and 1 teaspoon of chili flakes on top of the handi.

Step 8: Serve

Dish out the hot Butter Chicken Cheesy Handi into serving bowls. Garnish with additional grated cheese, butter, and chili flakes as desired. Serve immediately with warm tandoori roti or garlic naan for the best experience.

• Cut chicken into small cubes for quicker cooking and better tenderness, ideal for this quick recipe.

• Frying bell peppers separately before adding them to the handi ensures they remain slightly crispy and add a pleasant texture.

• Serving with garlic naan enhances the overall flavor profile of the cheesy butter chicken.

• Using a clay pot (handi) adds an authentic, earthy aroma and flavor to the dish.

• You can use different types of cheese like cheddar or a mix of mozzarella and cheddar for varied flavor and stretch.

• If a clay pot is unavailable, a heavy-bottomed pan or wok can be used to prepare the dish.

• Adjust the amount of chili flakes and green chilies to suit your spice preference.