RESTAURANT STYLE CHICKEN HANDI RECIPE | SIMPLE CHICKEN HANDI RECIPE

Restaurant Style Chicken Handi | Simple Chicken Handi Recipe | Chicken Handi Recipe | Boneless Chicken Gravy | Boneless Chicken Curry | Chicken Handi Dhaba Style | Chicken Handi | Restaurant Style Chicken Gravy | Chicken Gravy Recipe


Ingredients for Chicken Handi Recipe:

(Tsp- Teaspoon; Tbsp- Tablespoon )

Boneless Chicken - 500 gms (preferably thigh pieces)

Tempering:
Cumin seeds - 1 tsp
Black cardamom-2

Paste: (crushed using mortar and pestle)
Ginger- 1 inch
Garlic cloves- 6
Green chillies- 1-2

Spice Powders:
Turmeric Powder-1/2 tsp
Kashmiri Chilli Powder- 1 tsp
Cumin Powder- 1/2 tsp
Coriander powder- 1.5 tsp
Garam Masala Powder- 1/2 tsp
Kasuri Methi, roasted & powdered-1/2 tsp

Other Ingredients:
Tomatoes, sliced- 3-4 medium (250 gms red ones)
Whisked curd/yoghurt- 4 tbsp
Ginger julienned- 2 tbsp (slices)
Green Chillies - 2 (cut into 1” pieces)
Chopped coriander leaves- 3 tbsp
Salt- 1 tsp
Oil-4 tbsp

Preparation:

Cut the boneless chicken fillets into bite sized pieces.
Slice the red tomatoes and cut the green chillies into 1 inch pieces.
Also whisk the curd/yoghurt.
Chop the coriander leaves and set aside.
Dry roast the Kasuri Methi and once cooled, crush it with your hand.

Process:

Heat oil in a deep kadhai and add the cumin seeds and black cardamom.
Give a stir and then add the chicken pieces. Fry on high heat for 2-3 mins till the water is dried and the chicken is little browned.
Now add the crushed ginger-garlic-green chilli and salt. Mix and fry on medium heat for 2-3 mins.
Now add all the spice powders other than garam masala powder. Mix and fry on low heat for 2-3 mins.
Now add the sliced tomatoes & green chillies. Also add a pinch of salt.
Fry on medium heat for 2 minutes and then lower heat. Cover & cook on low heat for around 7-8 mins till tomatoes are pulpy.
Now switch off heat and add the whisked curd.
Mix well and then switch on.
Cook on low heat for 2 mins and then add garam masala powder & kasuri methi .
Mix and cover & cook on low heat for 2-3 mins till curd/yogurt is cooked & oil separates.
Now garnish with ginger slice and chopped coriander leaves.







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