Chicken Handi is a popular Pakistani and North Indian dish that is made with boneless chicken cooked in a rich and flavorful tomato-based gravy. It is traditionally cooked in a clay pot or handi, which enhances the flavors and retains the moisture of the chicken. Here's a recipe for making Chicken Handi:
Ingredients:
- 500 grams boneless chicken, cut into small pieces
- 2 tablespoons oil or ghee (clarified butter)
- 1 large onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 2 tomatoes, pureed or finely chopped
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1/2 cup plain yogurt, whisked
- 1/4 cup fresh cream (optional)
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
Instructions:
- Heat the oil or ghee in a large, heavy-bottomed pot or handi over medium heat.
- Add the chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and cook for another 1-2 minutes, stirring continuously.
- Add the chicken pieces to the pot and cook until they turn white and are no longer pink.
- Add the tomato puree or chopped tomatoes and cook for a few minutes until the oil separates from the masala (spice mixture).
- Reduce the heat to low and add the red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well to coat the chicken evenly with the spices.
- Cover the pot and let the chicken cook on low heat for about 15-20 minutes, or until it becomes tender. Stir occasionally to prevent sticking.
- Once the chicken is cooked, add the whisked yogurt and mix well. Cook for an additional 5 minutes.
- If desired, add the fresh cream to the handi and mix it in. This step is optional but adds richness to the gravy.
- Sprinkle the garam masala powder over the chicken and mix gently.
- Garnish with freshly chopped coriander leaves.
- Serve the Chicken Handi hot with naan, roti, or rice.
Note: You can adjust the spice levels according to your preference by increasing or reducing the amount of red chili powder.
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