My mom used to Cook Chicken Handi really well. In fact, our neighbor and relatives are so much inspired by her recipe that they implemented her recipes at their Restaurant in North Lakes. And finally it all went really hit and nowadays my mom’s chicken handi recipe is the most prominent part of Indian food in North Brisbane. So just delve in for the perfect chicken handi recipe.
Ingredients
- Black Pepper (ground) 1/4 tsp.
- Chicken (boneless) 500 grams
- Coconut (desiccated) 2 tsp.
- Coriander (chopped) 2-3 tbsp.
- Cream 1/4 cup
- Cumin Powder 1 tsp.
- Dry fenugreek leaves 1 tsp.
- Garam Masala 1 tsp.
- Ghee 1-2 tsp.
- Ghee 2-3 tsp.
- Ginger (julienne) 2 tsp.
- Ginger/Garlic Paste 2 tsp.
- Green Chilies (chopped) 1-2
- Oil 2-3 tbsp.
- Onions (thinly sliced) 1
- Plain Flour 1 tsp.
- Red Chili Powder 1 tsp.
- Salt as required
- Tomatoes (skinned & chopped) 2-3
- Water as required
- Yogurt 1/4 cup
Method
- First of all, you will fry onions with oil in saucepan on medium high heat until it gets golden brown then you will simply have to add ginger/garlic paste. Just mix it well for 1 minute approx.
- Add cumin powder, salt, 2-3 tbsp., red chili powder, tomatoes, water and then cover it with lid for 5 min until everything gets softened.
- Then just add chicken, mix well on high speed for 3 min then add green chilies, fenugreek leaves, black pepper, and coconut.
- Add yogurt, cream and flour while mixing.
- Add ginger plus coriander and mix it well.
- Heat 2 tsp. ghee in a ‘handi’ and then instantly add chicken mixture.
- Garnish it with the chopped coriander and the serve immediately.
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