Restaurant Style Chicken Handi
This North Indian style chicken curry is packed with flavors and has a rich gravy. Super easy to make and it tastes great with rice and roti.
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Ingredients
- 500 gms Chicken, cut into medium size pieces measured after cleaning, refer notes
- 1/2 tsp Cumin seeds
- 1 medium Onion finely chopped
- 1 tbsp. Ginger garlic crushed
- 2 medium Tomatoes chopped
- 1/2 cup Water
- 1/2 cup Plain yogurt, whisked smoothly @ room temp
- 1/2 tsp. Turmeric powder
- 1/4 tsp. Cumin powder
- 1/2 tsp Fennel powder
- 1.5-2 tsp. Coriander powder
- 3 tsp. Kashmiri chilli powder
- 2-3 slit Green chillies
- 1/2 tsp. Garam masala powder
- 1 tbsp. Crushed Kasuri methi leaves dry roasted for 1-2 mins
- 8-10 Cashew nuts, soaked in hot water for 10 mins
- 1 tbsp Butter I used unsalted
- Handful of chopped coriander leaves
- Salt to taste
- 2-3 tbsp Oil I used sunflower oil
- 1/2 tsp Sugar
Instructions
- Heat 2-3 tbsp oil in a wide pan.
- Add half a teaspoon of cumin seeds. Once the seeds start to crackle, add one chopped onion. Cook till it's golden brown in colour.
- Add crushed ginger garlic and cook for 2-3 mins or till the raw smell goes.
- Add two medium chopped tomatoes, salt and cook till tomatoes soften.
- Add smoothly whisked yogurt (@room temp) to the above and mix well.
- Add all the spice powders (turmeric, cumin, fennel, coriander & kashmiri chilli powder) except garam masala and kasuri methi.
- Mix everything well and let this gravy cook for approximately 5 minutes, so that the yogurt completely cooks through. Let it cook till oil starts appearing.
- Add cleaned chicken pieces and green chilli. Stir well and cook the chicken pieces on medium flame for 3-4 mins till the color starts changing.
- Add half cup of water, bring it to boil. Reduce flame to lowest. Cover and cook till chicken is almost done.
- Once the chicken has cooked through, cook the gravy to the consistency that you like. This dish has a thick gravy consistency.
- Next add garam masala and dry roasted crushed kasuri methi leaves. Mix well.
- Grind the soaked cashew to a smooth paste. Add this along with butter to the curry and gently mix everything. Add half tsp of sugar, to balance the flavours. Cook on lowest flame for 2-3 mins. Remove from fire.
- Garnish with some coriander leaves and all done!
Notes
I used bone in chicken pieces for this recipe, since that's what I had. However it tastes best with boneless chicken thigh pieces.
Also, the original recipe uses 2 tbsp heavy cream instead of cashew paste and butter.