Easy peasy chicken handi that can be based on many other boneless handi recipes! Just 35 minutes of cooking time! Learn handi-making secrets and experiment with ingredients in hand!
Chicken handi is a South Asian boneless chicken curry with smooth tomato-onion gravy combined with a creamy base.
Options are unlimited to mood, and availability of ingredients
salt & pepper
In a bowl mix cornflour, salt, and chicken. Mix well and set aside until we cook the gravy. ( This cornflour coating will keep chicken juicy and soft.)
Next, heat ¼ cup oil to a wok and fry onions for 5-7 minutes until golden. Then add the wet spices which are green chili paste and ginger garlic paste.
Give the spices a stir and let it sizzle. Then add the dry spices and tomatoes.
Cover the pot and cook tomatoes for 10 minutes on medium heat until tomatoes turn soft and the oil separates on the sides of the pan. ( Softer, over-ripened tomatoes will melt quickly.)
Transfer the gravy to the blender and also add the yogurt. Yogurt also helps to bring the hot gravy to room temperature for blending. Blend until gravy is very smooth and set aside.
Now, add marinated chicken and butter to the same wok and stir fry until the color of the chicken changes.
Add the blended gravy and fenugreek to the chicken. (You can use other herbs like curry leaves or cilantro.)
Cover the wok and cook the gravy on medium heat for 7 minutes until oil separates. Then add cream and mix well. Remove the lid and simmer the gravy for the last 3-4 minutes. Then serve.
By Mariam Sodawater