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–+ servings
boneless chicken handi pakistani style
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4.63 from 53 votes

Spicy Chicken Handi

Boneless chicken cooked with South Asian spices, in a spicy gravy made with onions, tomato and yogurt, topped with cream.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: South Asian
Servings: 4 servings
Calories: 319kcal
Author: Wajiha

Ingredients

  • 1/2 kg boneless chicken cut in ½ inch cubes
  • ½ cup chopped onion
  • 4 - 5 whole green chilies sliced
  • 1 tbsp Garlic ginger paste
  • 1/4 cup oil + 1 tbsp ghee
  • 4 large tomatoes cut open in halves and de-seeded
  • 1 tbsp tomato paste optional
  • 1 + 1/2 tsp salt or to taste
  • 1/4 tsp turmeric haldi - not more than this
  • 1 tsp red chili powder
  • 1/2 tsp black pepper powder
  • 1/2 tsp white pepper powder
  • 1/2 tsp all spice powder garam masala
  • 1 tsp cumin powder zeera powder
  • 1 cup full fat yogurt (250 gm)
  • 1 teasspoon dried fenugreek leaves kasuri methi
  • 2 tbsp unsweetened cream

Instructions

  • Put a pot on the stove at medium flame and add oil and ghee. Add onions and green chilies. Saute till the onions turn golden brown.
  • Add tomatoes and cook for 5 minutes or until the tomatoes soften up enough to start losing its shape
  • Turn off the flame. Remove the tomatoes and blend them in a blender along with yogurt.
  • Add chicken to the pot with left over oil in it. Add garlic ginger paste, salt, and all the spices except dried fenugreek leaves. Saute at medium to high flame for 2 to 3 mins.
  • Add the tomato yogurt mixture back into the pot and cover the lid. Let the chicken cook for about 8 to 10 mins.
  • When the oil starts to seperate at the edges of the gravy, add Kasuri methi (dried fenugreek leaves), and cream along with tomato paste (optional)
  • Cook for another 3 minutes to let the cream cook.
  • Adjust spices and seasoning at this point.
  • Serve the chicken handi in a dish and garnish with 1 tbsp of cream and dried fenugreek leaves.

Notes

If your handi becomes to spicy, add 1/4 cup milk to balance out the spices and top it with a little more sprinkled salt.
The addition of cream subdues the spices and salt a little. Always check the flavours after adding cream.

Nutrition

Serving: 1g | Calories: 319kcal | Carbohydrates: 11g | Protein: 30g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 230mg | Potassium: 944mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1340IU | Vitamin C: 21mg | Calcium: 106mg | Iron: 1mg