Boneless Chicken Handi

A very delicious and full of flavors recipe of chicken curry. Boneless chicken handi is a favorite of many people around Pakistan including me. You will find it on menus of all five star hotels, restaurant and not to forget the dhabas, all making it with their own slight variations. The restaurant and dhaba people usually make it in a clay pot called handi, it is best to use the clay pot for maximum taste but if you don’t have one....no worries.. It can still be made in any other cooking pot...

Ingredients:

500 g boneless chicken cut in to 1 inch cubes.

2 medium Onions roughly chopped

1&1/2 tsp crushes Ginger

1&2 tsp crushed garlic

1 tsp red chili powder

3 large tomatoes roughly chopped

1/2 cup Yogurt

1 tsp crushed cumin seeds

1/2 tsp Black pepper powder

1 tbsp Coconut powder

1 tsp dry fenugreek

3-4 green chilies

1 tbsp julienned ginger

1/4 cup Cream

1 tbsp all purpose flour

1/2 tsp Garam masala powder

1/3 cup oil+2tbsp ghee

1 tsp salt

Method:

1) Take a pan and boil tomatoes, onion and  ginger garlic along with 3 cups of water until tomatoes and onion are fully tender, and you are left with 1/2 cup water. Turn off the heat and let it cool down for some time, blend it in a blender.

2) Put oil and ghee in a large pan. Add the blended sauce in along with haldi, red chili powder, cumin seeds and fry till the raw smell of masala has gone.

3) Next add chicken to it and fry for 5 minutes, add 1/2 cup of yogurt, 3/4 cupwater,  black pepper powder, chopped green chilies and salt, mix every thing together, cover the pan and let it cook till the chicken gets tender

4) Once the chicken is done, One by one start adding qasori methi, garam masala, and coconut powder, keep on stirring for two minutes in between. Add cream and after 2 minutes sprinkle maida (flour) and mix. Turn flame low cover the pan and let it cook for 5 more minutes.

5) Turn off the flame, dish it out in a serving dish and garnish it with ginger, chopped green chilies and freshly chopped corriander. It goes well with naans/tandori roti and salad.

Note:

If the sauce is too thick add 1/2 cup milk to it.

You can omit the coconut powder, all purpose flour and cream from the recipe for a different variation of boneless handi. Yet another variation can be made by omitting the coconut powder and all purpose flour and garnishing the boneless handi with cream instead of mixing it in.