Chicken handi
Chicken handi, from above
Non vegPakistan

Chicken handi

Chicken simmered in a clay pot with yoghurt, tomato and cream. Silky, tangy and very Lahore.

50 minTime
42 gProtein each
mediumSpice
The clay pot1 chapter · 1 min read

Make it your way

Grandma's wayChicken, yoghurt, tomato and cream in a handi.
The original
557kcalsame
42 gproteinsame
3 gfibresame
50minutessame

Classic chicken handi.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, curry cut (bone in chicken, small pieces)800 g, small pieces
Curd (plain yogurt, natural yoghurt)⅔ cup, whisked
Fresh cream (thickened cream, heavy cream)½ cup
Tomato3, chopped
Onion1 large, sliced
Ginger garlic paste1½ tbsp
Green chilli3, slit
Red chilli powder (indian red chili powder)2 tsp
Coriander powder (ground coriander)1½ tsp
Cumin powder (ground cumin)1 tsp
Turmeric (ground turmeric)¼ tsp
Garam masala1 tsp
Kasuri methi (dried fenugreek leaves)1 tsp
Cooking oil (vegetable oil)2 tbsp
Butter1½ tbsp
Coriander leaves (cilantro)to finish
Saltto taste

Method

4 steps
  1. 1Fry onion in oil until golden, add ginger garlic paste and the chicken. Sear on high.
  2. 2Add tomato and powdered spices and cook until the tomato melts.
  3. 3Lower heat, stir in whisked curd, cover and simmer until no pink remains.
  4. 4Add cream, butter, green chilli, kasuri methi and garam masala. Simmer 3 minutes and finish with coriander.
Serve it like this

Serve in the handi itself with cream swirled on top, naan or tandoori roti and onion rings.

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Make it a meal

What goes with Chicken handi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Butter naan40 min
Bread or rice Tandoori roti35 min
Bread or rice Jeera rice30 min
On the side Kosambari15 min
On the side Bagara baingan50 min
To drink Sol kadhi40 min
Something sweet Sakkarai pongal45 min
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