RESTAURANT-STYLE CHICKEN HANDI

by Asif Ali
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  1. Fry chicken in oil on high flame till it changes colour. 
  2. Then cut two tomatoes in half and let them steam in the pot on medium-low heat till you are able to peel off the skin with tongs. Then break the tomatoes with the spoon and mix in with chicken along with tomato paste. Let everything gel together and the oil to come on top.
  3. Stir in all the dry spices. You can skip the coconut powder if you don’t have it.
  4. Then add the yogurt and cook it on medium-high flame.
  5. In the end pour the cooking cream. Let it thicken and add crushed dried fenugreek leaves. They give an amazing flavour to curries.
  6. Serve this restaurant style Chicken Handi garnished with extra cream and alongside some Garlic Naan or plain boiled rice.

Ingredients  

  • 500 g boneless chicken cut in cubes
  • ½ cup oil
  • 1 teaspoon ginger garlic paste
  • 2 medium tomatoes halved
  • 1 tablespoon tomato paste
  • 1 teaspoon chili flakes
  • ½ teaspoon red chili powder
  • 1 teaspoon salt
  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ½ teaspoon white pepper
  • ½ teaspoon black pepper
  • ¼ cup yogurt
  • 1 teaspoon coconut powder/flakes
  • ¼ cup cooking cream
  • 1 teaspoon dried fenugreek leaves

Instructions

  • Heat oil and add the chicken on high flame along with ginger garlic paste.
  • Fry till the chicken changes colour then put the halved tomatoes. Lower the heat to medium-low, cover the pan and let the tomatoes steam until you are able to pull off their skin.
  • Then add all the dry spices: chili flakes, red chili powder, white pepper, black pepper, salt, cumin powder and coriander powder. Also add tomato paste and mix.
  • On high heat, let cook till the oil starts to come on top. Then mix in the coconut powder.
  • Stir in yogurt and keeping the heat high wait for the oil to come on top once again.
  • Then finally add the cooking cream and dried fenugreek.
  • Cover the pot and let simmer for 5 mins on low heat.
  • Add to your serving dish and drizzle some extra cream on top. Garnish with sliced ginger, green chilies and fresh coriander. Enjoy with naan, roti or boiled rice!

Notes

  • You can also use bone-in chicken instead of boneless.
  • Skip the coconut powder/flakes if you don’t have it.

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