Restaurant Style Chicken Handi
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
561 kcal
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Course
Main Course
Restaurant Style Chicken Handi
Description
Restaurant Style Chicken Handi focuses on boneless chicken cubes sautéed and simmered with ginger-garlic paste, fresh tomatoes, and a carefully measured blend of spices including cumin, coriander, turmeric, chili powders, white and black pepper. Tomato paste is used to deepen the base flavor. The addition of coconut powder and cooking cream creates a creamy texture and rich mouthfeel.
The curry is built by cooking the spices until the oil separates from the mixture, indicating it is well-cooked and flavorful. Yogurt is stirred in to add tanginess and balance. Dried fenugreek leaves impart a distinctive herbaceous aroma unique to this dish. Final simmering melds the flavors.
This hearty curry is traditionally served with Indian breads like naan or roti or alongside steamed rice. Its moderately spiced sauce and creamy richness make it suitable for comforting family meals or special occasions.
Notes suggest that bone-in chicken can be substituted and coconut powder is optional if unavailable, allowing some flexibility while maintaining core flavors.
Ingredients
- 500g (1.1 lbs) chicken cut in cubes, boneless
- ⅓ cup neutral cooking oil generic cooking oil
- 1 teaspoon ginger garlic paste
- 2 tomato halved, medium
- 1 tablespoon tomato paste
- 1 teaspoon crushed red pepper
- 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
- ¼ cup cooking cream
- 1 teaspoon fenugreek leaves also called kasuri methi, dried
Instructions
- Heat oil in a pan and add the chicken along with ginger-garlic paste over high heat. Sauté until the chicken changes color.
- Add halved tomatoes, reduce the heat to medium-low, cover, and let them steam until the skin can be easily removed.
- Peel off the tomato skins, then add chili flakes, red chili powder, white pepper, black pepper, salt, cumin powder, coriander powder, and tomato paste. Mix well.
- Increase the heat to medium high and cook until the oil separates. Stir in the coconut powder.
- Add yogurt, keep the heat on medium high, and cook until the oil rises to the surface again.
- Stir in cooking cream and dried fenugreek.
- Cover and let it simmer on low heat for 5 minutes.
- Transfer to a serving dish, drizzle with extra cream, and garnish with sliced ginger, green chilies, and fresh coriander. Serve with naan, roti, or boiled rice.
Notes
- Bone-in chicken pieces can replace boneless if preferred, adjust cooking time accordingly.
- If coconut powder or flakes are unavailable, it can be omitted without major impact on the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 5g | 2% |
| Protein | 37.9g | 76% |
| Fat | 43.3g | 67% |
| Saturated Fat | 10.1g | 51% |
| Cholesterol | 133mg | 44% |
| Sodium | 708mg | 30% |
| Potassium | 522mg | 11% |
| Fiber | 1.4g | 6% |
| Sugar | 1.7g | 3% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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