admin Chicken handi is a creamy rich Pakistani curry. This is a rich creamy chicken curry from the base of cashew, curd and spices. Here we are going to see a delicious handi in my style.
Course : Curry / Side dish
Cuisine : Pakistan
Recipe From : Author
Serves : 4-5 people
Preparation Time : 10 mins
Cooking Time : 30 mins
Total Time : 40 mins
Ingredients :
* Chicken – 500 grams ( you can use boneless chicken alone)
* Onion – 1 big no / 2 medium no ( Shred it )
* Ginger garlic paste – 1 1/2 tblspn
* Tomato – 2 no ( In puree form )
* Cashew nuts – 15 -20 nos ( soak it in hot water for 1 hour, if it is roasted, soaking is not needed)
* Curd – 1/2 cup
* Turmeric powder – 1/4 tsp
* Coriander powder – 1 1/2 tblspn
* Cumin powder – 1/2 tblspn
* Chilli powder – 1/4 tsp ( spice for the recipe is totally depend on pepper powder)
Instead of the above 3 powders, I have used homemade curry powder
* Garam masala powder – 1/4 tblspn
* Green chili – 1 no
* Pepper powder – 1 tblspn ( as per your spice level, you can increase the quantity)
* Kasoori methi – 1 tblspn
* Oil – 2 tblspn
* Salt as needed
* Water as needed
* Coriander leaves / Cilantro to garnish
Preparation Instructions :
1. Soak the chicken in turmeric powder, salt and water, then wash it well and keep it dry ready.
2. Marinate the chicken with salt and pepper powder for 15 minutes and keep it aside.
3. In a heavy bottom pan, heat oil, add the shredded onions and saute until it turns light golden color.
4. Then add ginger garlic paste and saute until the raw smell goes.
5. Then add the marinated chicken pieces and stir it until the chicken turns white or the rounded consistency, hardly it wil take 3-4 minutes in medium flame.
6. Then add the turmeric powder, coriander powder, cumin powder, chili powder and stir it until the masala mix well to the chicken.
7. Then add the smoothly grinded tomato and let it cook until the raw smell of tomato goes in medium low flame.
8. Meanwhile grind the cashews with little water into a smooth paste and add it to the chicken after tomato turns aromatic.
9. Let the chicken cook with the cashew paste for few minutes in medium low flame.
10. Add curd in medium low flame and stir well.
11. Then add 1-2 cups of water, one slit green chili and let it cook until the chicken cooks in medium flame to avoid the the curd curdles.
12. Add garam masala powder and give it a mix, then add hand crushed kasoori methi, pepper powder and let it cook for 2 minutes and turn off the stove.
13. After garnishing with Coriander leaves / Cilantro , Recipe is ready to serve.
Steps In Pictures :
1. Marinate the washed chicken with salt.
2. Add pepper powder, mix well.
3. And let it rest for 15 minutes.
4. Shred the onions and keep it ready.
5. In a heavy bottom pan, heat oil.
6. Add the shredded onions and saute
until it turns light golden color.
7. Then add ginger garlic paste and saute
until the raw smell goes.
8. Add the marinated chicken pieces and stir it until
the chicken turns white or the rounded consistency,
hardly it wil take 3-4 minutes in medium flame.
9. Then add the turmeric powder, coriander powder,
cumin powder, chili powder and stir it until
the masala mix well to the chicken.
10. Then add the smoothly grinded tomato and
let it cook until the raw smell of tomato
goes in medium low flame.
11. Meanwhile grind the cashews with little water.
12. Into a smooth paste.
13. Add it to the chicken after tomato turns aromatic.
Let the chicken cook with the cashew paste
for few minutes in medium low flame.
14. Add curd in medium low flame and stir well.
15. Add 1-2 cups of water.
16. Add one slit green chili.
17. Let it cook until the chicken cooks in medium
flame to avoid the the curd curdles.
18. Add garam masala powder and give it a mix.
19. Add hand crushed kasoori methi.
20. Add pepper powder and let it cook for
2 minutes and turn off the stove.
21. After garnishing with Coriander leaves / Cilantro ,
Recipe is ready to serve.
Note for the dish :
1. You can use store bought chicken masala 1 table spoon instead of the coriander, cumin, chili powders.
2. Green chili we are adding is for the flavor.
3. Cook the recipe after adding chicken only in the medium or medium low flame to avoid curdling.
4. Do not overcook the chicken, it will turn rubbery.
5. Adjust the salt if it is required.
6. Soaking the cashew is to get a smooth fine paste.
Try it out upcoming chefs.
