Chicken Handi - Boneless, Creamy, Make Ahead!

Close up of a dish of Chicken Handi with a spoon in it

Chicken Handi - Boneless, Creamy, Make Ahead!

A creamy spicy chicken dish that makes any night feel special

Course Main Course

Cuisine Indian, Pakistani

Diet Halal

Prep Time 5

Cook Time 30

Servings

Calories 311kcal

Author Sarah Mir

Equipment

1 saute pan / wok with lid

Ingredients

chicken rub

¾ lb boneless chicken breast cut into 1 inch pieces
½ tsp salt
¼ tsp pepper
¼ tsp kashmiri red chili powder

handi sauce/ gravy

1 onion diced
3-4 tbsp oil
1 green chilli minced
¾ tsp garlic paste
¾ tsp ginger paste
3 tomatoes
1 tsp salt
1-1.5 tsp kashmiri red chilli powder (sub with ½-3/4 cayenne if unavailable)
¼ cup yoghurt
¼ cup cream

Finishing Touches

1 tbsp kasuri methi (dried fenugreek)
¾ tsp garam masala
1 tbsp pf cream to drizzle
1 tbsp butter (optional)
sliced ginger and green chilies to garnish (optional)

Instructions

Rub the chicken pieces with the spice mix and set aside
Heat your pan on medium heat, add the oil and once it shimmers then add in your onion and green chili
Saute until the edges of the onion start to change colour
Add the ginger and garlic paste, cook for a minute to get the rawness out
Now add in the tomatoes, kashmiri laal mirch, and ½ tsp salt
Cook, covered for a few minutes to hasten the softening of the tomatoes
Uncover and cook on medium high heat to take out some of the excess moisture, when the masala comes together, it will be one cohesive delicious looking paste, then remove it from the pan. Be sure to leave some oil behind
If your blender can handle high heat liquids then you can puree it right away - otherwise wait for the mixture to cool a little. Puree the tomatoes with the ¼ cup yoghurt.
Add the chicken pieces to the pan on medium high heat and saute until the color changes completely.
Stir your pureed mix back into the pan, along with half a cup of water. Bring it to a simmer and then let it cook, covered, and on low heat until the chicken is tender (20 minutes - more if needed)
Add your cream to the handi and bring it to a gentle simmer.
Adjust consistency to your liking and top with kasuri methi, your garam masala, a knob of butter, and taste for seasoning. This is when you can add more spice (remaining kashmiri laal mirch), salt, some tomato paste, or even a pinch of sugar to balance out the flavours.
Garnish with a drizzle of cream and your favorite toppings. Serve with hot naan or basmati rice.

Notes

kashmiri laal mirch is a brighter colored less spicy variety of chili powder, half the amount for regular chili powder (cayenne) and then adjust to taste. The colour will be more muted but it will still be delicious
if your boneless chicken gets tough then add a little water and simmer till softened - best to do this before adding the cream!

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