Restaurant Design Chicken Handi|Easy Chicken Handi Dish|Chicken Handi Dish|Boneless Chicken Gravy|Boneless Chicken Curry|Chicken Handi Dhaba Style|Chicken Handi|Dining Establishment Style Chicken Gravy|Chicken Gravy Dish

Active Ingredients for Chicken Handi Recipe:

( Tsp- Teaspoon; Tbsp- Tablespoon )

– Boneless Chicken – 500 gms (preferably thigh pieces).

Tempering:.
– Cumin seeds – 1 tsp.
– Black cardamom-2.

Paste: (crushed utilizing mortar and pestle).
– Ginger- 1 inch.
– Garlic cloves- 6.
– Green chillies- 1-2.

Spice Powders:.
– Turmeric Powder-1/ 2 tsp.
– Kashmiri Chilli Powder- 1 tsp.
– Cumin Powder- 1/2 tsp.
– Coriander powder- 1.5 tsp.
– Garam Masala Powder- 1/2 tsp.
– Kasuri Methi, roasted & powdered-1/ 2 tsp.

Other Components:.
– Tomatoes, sliced- 3-4 medium (250 gms red ones).
– Blended curd/yoghurt- 4 tbsp.
– Ginger julienned- 2 tbsp (slices).
– Green Chillies – 2 (cut into 1" pieces).
– Chopped coriander leaves- 3 tbsp.
– Salt- 1 tsp.
– Oil-4 tablespoon.

Preparation:.

– Cut the boneless chicken fillets into bite sized pieces.
– Slice the red tomatoes and cut the green chillies into 1 inch pieces.
– Likewise blend the curd/yoghurt.
– Chop the coriander leaves and reserved.
– Dry roast the Kasuri Methi and once cooled, crush it with your hand.

Process:.

– Heat oil in a deep kadhai and include the cumin seeds and black cardamom.
– Give a stir and after that include the chicken pieces. Fry on high heat for 2-3 minutes till the water is dried and the chicken is little browned.
– Now include the crushed ginger-garlic-green chilli and salt. Mix and fry on medium heat for 2-3 minutes.
– Now add all the spice powders aside from garam masala powder. Mix and fry on low heat for 2-3 minutes.
– Now add the chopped tomatoes & green chillies. Likewise include a pinch of salt.
– Fry on medium heat for 2 minutes and then lower heat. Cover & cook on low heat for around 7-8 mins till tomatoes are pulpy.
– Now turn off heat and add the whisked curd.
– Mix well and then turn on.
– Cook on low heat for 2 minutes and then include garam masala powder & kasuri methi.
– Mix and cover & prepare on low heat for 2-3 mins till curd/yogurt is prepared & oil separates.
– Now garnish with ginger piece and sliced coriander leaves.

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