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chicken handi served on a black plate
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Chicken Handi

Chicken Handi features tender chicken cooked in a rich, spiced yogurt and tomato gravy. It's aromatic, indulgent, and perfect with warm naan or a bowl of steamed rice.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Diet: Halal
Servings: 4 persons
Author: Richa

Ingredients

  • 1 tablespoon cooking oil
  • 1 tablespoon ghee
  • ½ cup finely chopped onions 60 gms
  • 500 grams curry cut bone-in chicken
  • ½ tablespoon ginger garlic paste
  • ½ teaspoon salt
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 tablespoon kashmiri chilli powder
  • ½ teaspoon cumin powder
  • ¼ teaspoon black pepper powder
  • ½ cup tomato puree approx. 3 med tomatoes ground
  • ¼ cup curds whisked
  • ¼ cup fresh cream
  • 1 cup water divided
  • ¼ teaspoon garam masala powder
  • 1 tablespoon kasuri methi dry roasted & crushed
  • 2 tablespoons finely chopped coriander leaves

Instructions

  • Heat oil & ghee in a pan or kadai, add onions and fry on medium heat till they turn translucent.
    1 tablespoon cooking oil, 1 tablespoon ghee, ½ cup finely chopped onions
  • Add chicken and fry on high heat for 2 minutes till they turn pink.
    500 grams curry cut bone-in chicken
  • Add ginger garlic paste and saute on medium heat for 3-4 minutes till they get browned.
    ½ tablespoon ginger garlic paste
  • Add all the spice powders except garam masala, saute on low for 3-4 minutes till they coat the chicken.
    ½ teaspoon salt, ¼ teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 tablespoon kashmiri chilli powder, ½ teaspoon cumin powder, ¼ teaspoon black pepper powder
  • Add tomato puree, mix well and cook on low heat for 6-8 minutes till the tomatoes cook well, add ½ cup of water and cook on low for 5-6 minutes till oil separates from the sides of the pan.
    ½ cup tomato puree, 1 cup water
  • Switch off the heat, add curds, cream, mix well and then switch on the heat.
    ¼ cup curds, ¼ cup fresh cream
  • Cook covered on low for 4-5 minutes till oil separates from the gravy.
  • Add ½ cup of water, cover and cook for 5 minutes.
  • Add garam masala, kasuri methi and cook for a minute. Garnish with coriander leaves and serve.
    ¼ teaspoon garam masala powder, 1 tablespoon kasuri methi, 2 tablespoons finely chopped coriander leaves

Video

Notes

  1. Boneless chicken works  best in this recipe, it may be replaced with curry cut bone-in chicken, if you prefer.
  2. I have used groundnut oil for cooking, you may use any other cooking oil as per your choice.
  3. Tomato puree is made by grinding tomatoes without adding any water to a smooth puree.
  4. Kasuri methi is added for its unique flavour and fragrance,  so do not skip it.

Nutrition

Calories: 263kcal | Carbohydrates: 7g | Protein: 18g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 105mg | Sodium: 462mg | Potassium: 431mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1163IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 2mg