Restaurant Style Chicken Handi
This Chicken Handi is a creamy, luscious, one-pot Pakistani curry. Simmered in a rich yogurt and cream sauce, it's perfect with naan, roti, or rice.
Ingredients
- 500g (1.1 lbs) boneless chicken cut in cubes
- ⅓ cup cooking oil
- 1 teaspoon ginger garlic paste
- 2 medium tomatoes halved
- 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 dried fenugreek leaves also called kasuri methi
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.
Video
Notes
- You can use bone-in chicken instead of boneless chicken thighs or breasts for.
- If you don’t have coconut powder or flakes, feel free to skip it.
Nutrition
Calories: 561kcalCarbohydrates: 5gProtein: 37.9gFat: 43.3gSaturated Fat: 10.1gCholesterol: 133mgSodium: 708mgPotassium: 522mgFiber: 1.4gSugar: 1.7gCalcium: 62mgIron: 3mg
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