Chicken Handi: Delicious Restaurant-Style Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
45 mins
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Servings
4 People
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Course
Main Course
Chicken Handi: Delicious Restaurant-Style Recipe
Description
This Chicken Handi recipe starts by frying onions in oil until golden brown, then removing them to keep aside. Chicken pieces are sautéed to a golden color, and then cooked in a pan with a mixture of pureed tomatoes, ginger-garlic paste, and spices including red chili powder, turmeric, salt, and fenugreek leaves. The chicken simmers until tender, allowing the flavors to deepen and meld with the tomato base.
Roasted and crushed coriander and cumin seeds are added towards the end, imparting a toasted spice character. The reserved browned onions are crushed by hand and stirred into the handi, enhancing texture and flavor. Cream is added at the end to enrich the sauce with a smooth, rich taste. The fenugreek leaves release their aroma through finger-crushing when added.
The resulting chicken curry offers a balanced flavor profile with mild heat, warmth from the spices, and a velvety sauce. It pairs well with naan, roti, or steamed rice as a satisfying main course.
Using fresh ripe tomatoes or adding tomato paste can improve color and depth. Crushing the browned onions and fenugreek leaves by hand releases their essential aromas more effectively than chopping.
Ingredients
- 300 grams chicken cut into 1-inch cubes, boneless
- 3 tomato pureed
- 1 onion chopped
- 1 teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon salt or to taste
- ½ tablespoon fenugreek leaves crush them with your fingers, aka methi
- ½ teaspoon black pepper powder
- 2-3 tablespoon cream
- ¼ cup neutral cooking oil or ghee, generic cooking oil
- 1 tablespoon coriander seeds roasted and crushed
- ½ tablespoon cumin seeds roasted and crushed
Instructions
- Place your handi or pan on the heat and add oil. Add the chopped onions to the oil and start frying them. Once the onions have turned golden brown, remove them from the oil and place them on a paper towel to remove excess oil.
- Add the chicken cubes to the pan, and saute until it changes color to a slight golden brown. Remove the chicken and place aside.
- Add ginger garlic paste to the pan and saute. Next add the tomato puree, salt, chili powder, and turmeric powder to the same pan and let it cook for 2 minutes.
- Then, add the chicken pieces to the pan, cover it, and let it cook for 12 to 15 minutes or until the chicken is tender.
- Once the chicken is fully cooked, add the black pepper powder, roasted and crushed coriander seeds, and zeera or cumin.
- With your hands, crush the browned onions that we set aside at the beginning of the recipe and add them to the pan.
- Rub the dried methi or fenugreek leaves in the palm of your hand and add them to the pan. Let the chicken curry cook for another 2-3minutes to let the flavors of the methi and the crushed brown onions combinewith the chicken.
- Drizzle the cream over the chicken handi masala and let it simmer for a few minutes. When the oil separates from the gravy, your delicious restaurant-style, easy Chicken Handi is ready to serve!
Notes
- Use fresh, ripe red tomatoes or add tomato paste for deeper color and flavor.
- Crush the fried browned onions by hand before adding to the dish to enhance aroma and texture.
- Crush dried fenugreek leaves between fingers to release their fragrance fully.
- Add cream near the end to give the curry a rich, smooth finish.
User Reviews
Overall Rating
5
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