Name: Restaurant Style Butter Chicken Cheesy Handi
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 3-4 People
Cuisine: Pakistani
Ingredients: 6-7 tbsp Oil; 3 tbsp Butter; 1 tbsp Ginger garlic paste; 500 grams (cut into square cubes) Boneless chicken; 1 cup Milk; 1 cup Yogurt; 1 cup (whipped) Fresh thick balai / tetra pack cream; 1/2 cup Water; 1/3 cup (grated, plus more for serving) Cheese; 2-3 tbsp (for frying capsicum) Oil; 2 medium (cut into square cubes) Capsicum; 2 tbsp Roasted crushed coriander seeds; 2 tbsp Roasted crushed cumin seeds; 2 tbsp Chicken powder; 1 tbsp + 2 tsp Fresh crushed black pepper; 1.5 tsp White pepper powder; to taste Salt; 2 medium Fine chop green chilies; 1/2 tsp Garam masala powder; 1 tsp (plus more for serving) Chili flakes

Ready in

33 mins

Cuisine

Pakistani · North Indian

Prep Time

15 min

Cook Time

18 min

Serving

3-4 People

Calories / Serving

~900 kcal

Recipe by D@Graphy on YouTube

Recipe Summary

This recipe guides you through making a restaurant-style Butter Chicken Cheesy Handi in a clay pot. Tender boneless chicken pieces are cooked in a rich, creamy sauce with a blend of aromatic spices, milk, yogurt, and a generous amount of cheese, topped with butter and chili flakes for a mouth-watering experience.

Adjust servings

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All Ingredients - Main Ingredients

Oil 6-7 tbsp
Butter 3 tbsp
Ginger garlic paste 1 tbsp
Boneless chicken 500 grams (cut into square cubes)
Milk 1 cup
Yogurt 1 cup
Fresh thick balai / tetra pack cream 1 cup (whipped)
Water 1/2 cup
Cheese 1/3 cup (grated, plus more for serving)

All Ingredients - Spices & Vegetables

Oil 2-3 tbsp (for frying capsicum)
Capsicum 2 medium (cut into square cubes)
Roasted crushed coriander seeds 2 tbsp
Roasted crushed cumin seeds 2 tbsp
Chicken powder 2 tbsp
Fresh crushed black pepper 1 tbsp + 2 tsp
White pepper powder 1.5 tsp
Salt to taste
Fine chop green chilies 2 medium
Garam masala powder 1/2 tsp
Chili flakes 1 tsp (plus more for serving)

Tools You'll Need

Frying pan
Pot
Pan
Bowl

Don't have an ingredient? Try these swaps

No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom

⚠ Contains Allergens

Dairy

Step-by-Step Instructions

Step 1: Fry Capsicum

Heat 2-3 tablespoons of oil in a frying pan. Add 2 medium capsicums, cut into square cubes. Fry for 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 .

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 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 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.

Pro Tips

• 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.

Recipe Variations

• 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.

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