Name: Restaurant Style Chicken Handi
Ingredients: Boneless Chicken (cut into cubes- 500 gms); Ginger Garlic paste- 2 tsp; Salt- 1 tsp; Onions (fine chopped- 1 big (100 gms)); Tomatoes (chopped- 4 small (200 gms)); Green Chillies (cut into big pieces - 3 nos); Ginger (julienned- 1 tbsp); Coriander (chopped for garnish- 3 tbsp); Cumin seeds- 3/4 tsp; Turmeric Powder- 1/4 tsp; Red Chilli Powder- 1 tsp; Coriander Powder- 1 tsp; Garam Masala Powder- 1/2 tsp; Crushed Black Pepper- 1/4 tsp; Dry Fenugreek Leaves (dry roasted & powdered- 1 tsp); Whisked Curd or Yogurt- 2 tbsp; Fresh Cream- 4 tbsp; Oil- 4 tbsp

Restaurant Style Chicken Handi

Print Recipe

Ingredients

Boneless Chicken cut into cubes- 500 gms
Ginger Garlic paste- 2 tsp
Salt- 1 tsp
Onions fine chopped- 1 big (100 gms)
Tomatoes chopped- 4 small (200 gms)
Green Chillies cut into big pieces – 3 nos
Ginger julienned- 1 tbsp
Coriander chopped for garnish- 3 tbsp

Other Ingredients:

Cumin seeds- 3/4 tsp
Turmeric Powder- 1/4 tsp
Red Chilli Powder- 1 tsp
Coriander Powder- 1 tsp
Garam Masala Powder- 1/2 tsp
Crushed Black Pepper- 1/4 tsp
Dry Fenugreek Leaves dry roasted & powdered- 1 tsp
Whisked Curd or Yogurt- 2 tbsp
Fresh Cream- 4 tbsp
Oil- 4 tbsp

Instructions

Preparation:

Clean & wash the chicken fillets and pat dry. Cut into one inch cubes.
Chop the onion, tomatoes and coriander leaves, julienned the ginger and cut the 3 green chillies into small pieces.
Dry roast and powder the Kasuri Methi (Dry Fenugreek leaves), set aside.

Process:

Heat 2 tbsp oil in a flat pan and add the ginger garlic paste. Fry on low heat for 1 minute and add the chicken cubes along with 1 tsp salt. Mix and fry on high to medium heat for 3-4 mins. Take it out and set aside.
Heat 2 tbsp oil in the same pan and add the chopped onions. Fry on medium heat for 5-6 mins till light brown.
Add the chopped tomatoes & 1/4 tsp salt and cook on medium heat for 3-4 mins till soft.
Now add the Turmeric, Red Chilli and Coriander powders, mix and add a splash of water.
Continue to cook for around 3 mins on medium to low heat till oil separates.
Add the fried chicken cubes and fry on medium heat for 5 mins till water dries up and oil separates.
Now switch off heat and add the whisked curd/ yogurt. Mix well and cook on low heat for 2 mins till oil separates.
Add 50 ml water, mix well and cook covered on low heat for 10 mins till the chicken is tender and oil separates.
Now add the crushed black pepper, garam masala powder and roasted & powdered Kasuri Methi. Mix well and cook for another 2-3 mins.
Now add the green chilli pieces and ginger juliennes, give a mix and then add the fresh cream. You can add few tablespoons water if required.
Give a mix and simmer for 2-3 mins till oil separates.
Garnish with chopped coriander.