You’ve got to try restaurant style Chicken Handi! Bursting with flavor and absolutely delicious 🙂
How to make Restaurant Style Chicken Handi
- One quick tip: if you want your chicken pieces to be nice and juicy, just cover them up with some water, add a couple of tablespoons of salt and let it soak for one or two hours before you start to cook. Rinse off the pieces thoroughly before you cook it if not your curry is going to turn out super salty!
- Set a large pan on medium heat and add three to four tablespoons of cooking oil
- Add half a teaspoon of cumin seeds. Once the seeds start to splutter add one medium sized onion (finely chopped)
- Sprinkle approximately half a teaspoon of salt so the onions cook faster. Stir fry the onion for approximately five or six minutes till it turns light brown in color
- Add one tablespoon of crushed ginger and garlic. Continue to stir fry for two more minutes till the onion turns nice and deep golden brown in color
- Next add two large chopped tomatoes and make sure to take nice and red and juicy tomatoes. Give that a quick stir
- Cover it for approximately three to five minutes till the tomatoes turn nice and soft
- After the tomatoes soften, stir fry for approximately two minutes till it glides easily on the surface of the pan.
- Next, take half a cup of plain unsweetened yogurt (that’s not too sour), beat it really well and add it to the tomato paste
- Next add half a teaspoon of turmeric powder, half a teaspoon of cumin powder, 1 teaspoon of coriander powder, 1 teaspoon of normal red chili powder and 2 teaspoons of kashmiri red chili powder to give it a nice red color
- Mix everything well and let this gravy cook for approximately 5 minutes, so that the yogurt completely cooks through. One easy way by which you can say that the gravy is cooked perfectly is when you see that there is some oil that starts to surface on the gravy
- Now it’s time to add in the chicken pieces
- Next add three to four slit green chillies and give it a stir
- Stir fry the chicken pieces along with the gravy for approximately three to five minutes
- Add salt to taste. (Remember if you brined your chicken it’s going to be a little salty so add salt accordingly)
- Next add half a cup of water place the lid on. Let the chicken cook through. It should take approximately six or seven minutes
- Once the chicken has cooked through, cook the gravy to the consistency that you desire. I like to thicken it up a little bit (that’s how they serve it in restaurants)
- Next add one teaspoon of garam masala and one tablespoon of crushed kasuri methi leaves or fenugreek leaves
- Next check for salt add salt if needed followed by two tablespoons of heavy cream
- Garnish with some coriander leaves and all done!
- This curry tastes great with roti or jeera rice or plain rice or pulao!