Chicken Handi Recipe
Easy Homestyle Chicken Handi recipe made with juicy tender chicken pieces cooked in aromatic creamy curry sauce. You can create this famous Indian restaurant dish at home with simple pantry-friendly ingredients and spices. Serve with fluffy basmati rice or naan.
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Servings: 4 -5
Calories: 373kcal
Equipment
- Large heavy bottom pot
Ingredients
Chicken & Marinade
- 500 gram Chicken breast Or thigh ( About 17.5 oz ) Cut medium dices
- 3 tbsp Yoghurt Plain yoghurt
- ½ tsp Turmeric
- 1 tsp Garam masala
- ½ tsp Salt
Spices
- 1 tsp Chilli powder
- 1 tsp Turmeric
- ½ tsp Coriander powder
- 1 tsp Cumin seeds
- 1½ tsp Garam masala
- 1 tsp Kasuri methi Dried fenugreek leaves
Curry
- 3 Shallot onions Finely chopped
- 1 tbsp Garlic paste Freshly grated
- 1 tbsp Ginger paste Freshly grated
- 3 Tomatoes Finely chopped
- 3 tbsp Yoghurt Plain yoghurt
- 3 tbsp Double cream Or heavy cream
- 1 tsp Salt
- 1½ cup Water
- 3 tbsp Oil Or ghee or neutral flavour vegetable oil
- 3-4 Green chilli Cut into half/ thin slices
- handful Coriander
Instructions
- First, marinate the chicken pieces with, salt, garam masala, turmeric, and yoghurt. Marinate and set it aside for at least 15 minutes.
- Heat the oil in the heavy bottom pot/pan to medium heat. Add cumin seeds, saute for a few seconds and add chopped onions. Stir it well until the onions are soft and translucent. Follow with the ginger garlic paste and saute until the onions are slightly brown.
- Add the chopped tomatoes and cook until are tomatoes are reduced and oil separated. Then add the spices: chilli powder, turmeric, 1tsp garam masala, and coriander powder. Stir it for few seconds until fragrant.
- Next, add the marinated chicken pieces and combine well with the rest of the ingredients and cook for 1-2 minutes.
- Then pour the water and yoghurt in. Season with salt to taste, close the lid and cook with low-medium heat for another 20 minutes or until the chicken is tender. Stir occasionally and add more water if needed.
- Now, add double cream, Kasuri methi, and green chilli and cook for another 4-5 minutes. Finish with ½ tsp garam masala, and chopped coriander.
- Transfer to serving plate and garnish with ginger strips and coriander. Serve with plain jasmine rice, naan, chapati or flatbread.
Notes
- Chicken - We usually use boneless chicken thigh or breast for this recipe. If you wish to add bone-in chicken pieces, cook a few more minutes until the chicken is tender.
- Chilli powder - Add regular hot/mild chilli powder or Kashmiri chilli powder. If you prefer it mild or to make it kid-friendly curry, you can add paprika powder for colour.
- Kasuri Methi - is also known as dried fenugreek leaves. To enhance the flavour gently crush the methi leaves with your hands just right before adding them to curry sauce.
- Cream - You can use double cream/heavy cream for a rich creamy curry sauce. If you have any diary-allergy you can use coconut milk or cashew nut paste as a substitute.
- Tomatoes - Finely chopped fresh vine-ripened tomatoes are the best for the cooking curry sauce. Instead of fresh tomatoes, you can also use tomato passata.
- Freezing and reheating - Once the curry is completely cooled down, store it in a freezer-safe container/bag and keep it in the freezer. Reheat in the microwave or stovetop until piping hot before serving. As the curry can be thicker after cooking, you might need to add a splash of water when reheating.
- Cooking big batch - To cook for a crowd, you can simply double or triple the ingredients. Tap on the servings size and adjust it to your desire servings.
Nutrition
Calories: 373kcal | Carbohydrates: 18g | Protein: 30g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 1170mg | Potassium: 915mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1158IU | Vitamin C: 26mg | Calcium: 98mg | Iron: 2mg
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