Boneless Chicken Handi Recipe | Boneless Chicken Curry | Chicken Handi Recipe

#bonelesschickenhandi #chickenhandirecipe #spicecart
Boneless Chicken Handi Recipe | Boneless Chicken Curry | Chicken Handi Recipe | Chicken Handi Recipe Restaurant style | Boneless Chicken Curry | Chicken Handi by Spice Cart | Chicken Handi | Chicken Masala | Chicken Recipe | Handi Chicken | Chicken Curry
Ingredients:
For the Chicken:
Boneless Chicken: 800 gms, cut into bite-sized pieces
Spice Powders:
Turmeric Powder: 1/2 tsp
Red Chilli Powder: 1 tsp
Kashmiri Chilli Powder: 1 tbsp
Cumin (Jeera) Powder: 1/2 tsp
Black Pepper Powder: 1/2 tsp
Garam Masala Powder: 1/2 tsp
Dry Roasted & Crushed Kasuri Methi: 1 tsp
Other Ingredients:
Onion: 100 gms, finely chopped (approx. 2 small onions)
Ginger-Garlic Paste: 2 tbsp
Tomato Purée: 1 cup
Whisked Curd: 120 ml (1 cup)
Fresh Cream: 1/2 cup
Coriander Leaves: 1/3 cup, chopped
Salt: 1 tsp
Oil: 4 tbsp
Method:
Prepare the Base:
Heat 4 tbsp oil in a handi or deep skillet over medium heat.
Add 100 gms finely chopped onions and sauté until they are soft and translucent, about 5 minutes.
Brown the Chicken:
Increase the heat to high and add the 800 gms boneless chicken pieces. Sear the chicken for 2 minutes.
Incorporate 2 tbsp ginger-garlic paste and fry until the chicken is browned, approximately 3-4 minutes on medium heat.
Incorporate the Spices:
Add the following spices: 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1 tbsp Kashmiri chilli powder, 1/2 tsp cumin powder, 1/2 tsp black pepper powder, and 1/2 tsp garam masala powder.
Stir well and cook on medium heat for 3-4 minutes until the spices are well integrated and aromatic.
Add Tomato Purée:
Pour in 1 cup tomato purée and cook on medium heat for another 3-4 minutes, ensuring the mixture is well combined.
Add Dairy and Simmer:
Turn off the heat. Add 120 ml whisked curd and 1/2 cup fresh cream, mixing thoroughly.
Turn the heat back on to low and cook for 4-5 minutes until oil separates from the gravy.
Simmer and Finish:
Add 150 ml water, mix, and cover the pan. Simmer on low heat for 10 minutes.
Stir in 1 tsp dry roasted and crushed Kasuri Methi and additional black pepper to taste. Cook for 2 more minutes.
Garnish and Serve:
Garnish with 1/3 cup chopped coriander leaves and optional chopped chillies.
Serve hot with naan, roti, or rice.
Music by Bensound.com/royalty-free-music
License code: 3KSVZUWO1NNUINR4
-timestamps-
00:00 - Introduction
00:47 - Cook the Chicken
01:10 - Add the Spices
01:30 - Tomato Purée
02:40 - Garnish and Serve
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