Chicken Handi Recipe-How to make restaurant style chicken handi
Fa's Kitchen
Fa's Kitchen
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  • 1 chicken, cleaned and cut into medium pieces
  • 3 tbsp cashews or about 20 to 22 cashews ½ cup hot water for soaking the cashews or about 125 ml hot water 1 medium onion, finely chopped 1 medium tomato, finely chopped 3 to 4 medium garlic + ½ inch ginger, crushed to a paste or 1 tsp ginger garlic paste 1 tsp chopped coriander leaves/cilantro/hara dhaniya 1 tsp chopped mint leaves/pudina 1 cup water, 250 ml 3 tbsp low fat cream, 25% to 35% fat 1 tbsp curd/yogurt (optional) ½ tsp red chili powder/lal mirch powder ¼ tsp turmeric powder/haldi ¼ tsp garam masala powder ½ to ¾ tsp coriander powder/dhania powder ½ tsp kasuri methi/dry fenugreek leaves (crushed) a pinch of nutmeg powder or grated nutmeg 3 tbsp butter/oil salt as required sugar as required (optional), you can add about ½ tsp of sugar or as per your taste 1 small to medium tej patta/indian bay leaf 2 cloves/lavang ½ inch cinnamon/dal chini 2 single strands of mace/jayitri 2 green cardamoms/hari elaichi/choti elaichi Instructions Soak cashews in half a cup of hot water for 30 minutes and grind them to a fine paste. Keep this aside. Heat butter/oil in a handi or a pan. Add the whole spices - cinnamon, green cardamoms, mace, cloves and tej patta. Lightly fry the spices till it emanates a good aroma. Add finely chopped onions and fry till golden brown in color. Now add the ginger-garlic paste, chopped coriander and mint leaves. Stir and saute for a minute. Next add the chicken and sautee the chicken till it is lightly brown in color. Mix in the finely chopped tomatoes. and cook till the tomatoes soften, become pulpy and you see oil leaving the sides of the pan. Now add in turmeric powder, red chili powder and coriander powder. Give it a stir. Next add the ground cashew paste and yogurt/curd. You can totally skip adding the yogurt, if you do not prefer it. Keep stirring till oil/butter starts leaving the sides of the masala. Now add the water and the slit green chilies. stir again and let the gravy begin to simmer. takes about 3 to 4 minutes on a low to medium flame. Now add the salt and sugar for a light sweet taste. Grate a bit of nutmeg directly in the gravy. about a pinch of grated nutmeg or nutmeg powder. Then add crushed kasuri methi/dry fenugreek leaves and garam masala powder. Lastly add cream, stir & switch off the flame. Garnish with chopped coriander or mint leaves and serve vegetable handi with tandoori rotis, naan, parathas or chapatis. 3.4.3177
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