I tried it today and boy I love it. Can’t wait to show it off to family 🙂 Got this recipe from Rahat. It’s her special recipe with loads of handy, secret tips to a perfect chicken handi. An insight into the chicken handi specialist’s world and how they do it. With this recipe you can do it too, God be willing!
All you need>>>
Chicken————— 1/2 kg or 500 g boneless or with bone
Onion—————– 2 roughly chopped
Garlic/ginger paste— 2 tbsp
Red chili powder—— 1 tsp
Tomatoes————– skin removed 3 large
Yogurt————— 1 cup + 2 tbsp extra
White cumin———– crushed 1 tsp
Black pepper powder— 1/2 tsp
Coconut powder——– 1 tbsp
Sookhi meethi——— 1 tsp
Green chilies——— 3 – 4
Julian ginger——— 1 tbsp
Cream—————– 1/2 cup
Flour——————– 1 tbsp
Garam masala powder— 1/2 tsp
Oil——————- 3 tbsp
How it’s made>>>
- Put oil in a large pan.
- Add roughly chopped onions into it. Cook till they turn slight pink in color.
- Once done add chicken to it and mix well.
- Add garlic/ginger paste and red chili powder to it then.
Stir everything together and add the chopped de-skinned tomatoes and mix well. - Cover and cook till the tomatoes are almost dissolved and form a sauce.
- Now add the 1 cup yogurt, black pepper powder , garam masala powder and crushed white cumin. Cover for further 2 minutes.
- Then add the dried coconut and cook the chiken for 5 minutes (Bhoono) 🙂
- Once done add kasoori methi, finely chopped green chilies, Julian ginger,cream, extra yogurt and flour to it and stir well.
- If the sauce is too thick add 1/2 cup milk to it.
- Lastly add salt.
Assembly>>>
The main trick is in it’s assembly in the handi. If you don’t have a handi, don’t fret. Just pour this buttery sauce over your chicken sauce and let it sit there. Mix just before serving.
All you need>>>
Butter—————- 2 tbsp
Oil——————- 1 tsp
Garam masala powder— 1/2 tsp
How it’ done>>>
- Place a handi directly onto your stove on the slowest flame.
- Let it get hot a bit then add oil and the butter.
- Once the butter has melted, add garam masala then pour all of the chicken sauce in to it.
- Top it with some ginger and coriander and put a lid on it.
- Cook for further half a minute on a really slow flame and ready to eat it is 😀
Side dishes>>>
Serve it with a hot naan or tandoori rooti, emm emmm!
Salt???
i mean how much Salt?? and is coconut powder ‘Khopra’.. or coconut curry powder??
Salt is according to your taste and yes it’s coconut powder, khopra!
can u tel me whch flour we shl use
This is all-purpose flour or maida in urdu 😀
can we make it without coconut or flour
They both add to the texture and taste of the dish. Coconut can still be omitted but not the flour for best results. I personally don’t like coconut but the amount in this dish is hardly noticeable and gives it great smell as well as taste.
Nice recipe. I will try but what does julian ginger mean??
It means to thinly slice ginger into one to two inches length. Like we use as a topping for haleem.
I cooked this dish my family soo like handi
Rahat baji app Kay khanay bohot mazay Kay hotain hain mujay chicken curry ki recipe send kardain plz
Garam masala Kub use howga
When garam masala use??
Sorry, I missed it. But now it’s updated. See note 3 in the last section.
Kia cream or extra yogurt daalne k bad isay bhoon’na hoga?
It’s allaaaa…one of the best things I ever made..
Bohot zabardast he.
Thanks, will try your recipe in shaa Allah.
Just a correction: julienned ginger, or ginger julienne 🙂 (not Julian).