Description
this restaurant style chicken handi features the juiciest pieces of chicken and a creamy, spicy, aromatic gravy that’s hard to resisit!
Please enable JavaScript in your browser to complete this form.
Ingredients
1tablespooncooking oil
1tablespoonghee
½cupfinely chopped onions, 60 gms
500gramscurry cut bone-in chicken
½tablespoonginger garlic paste
½teaspoonsalt
¼teaspoonturmeric powder
1teaspoonred chilli powder
1tablespoonkashmiri chilli powder
½teaspooncumin powder
¼teaspoonblack pepper powder
½cuptomato puree, approx. 3 med tomatoes ground
¼cupcurds, whisked
¼cupfresh cream
1cupwater, divided
¼teaspoongaram masala powder
1tablespoonkasuri methi, dry roasted & crushed
2tablespoonsfinely 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
