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Chicken handi
چکن ہانڈی (chicken handi): boneless chicken in creamy tomato and yogurt gravy, Lahore style
Chicken handi is the dish families order at Lahore's M.M. Alam Road restaurants and Karachi's Do Darya when everyone wants something rich but not fiery; it arrives bubbling in its clay pot with a swirl of cream, and disappears with garlic naan. Boneless thigh is marinated in yogurt, then cooked in a tomato masala that is finished with cream and crushed fenugreek, giving a velvety, gently tangy sauce. A sauce that splits into grains usually means the yogurt went into a fiercely boiling pan; lower the heat first and stir it in. Contains milk. Chef's tip: let the gravy 'bhuno' (fry) until the oil comes to the surface before you add the cream: that is where the deep, roasted flavour comes from.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the marinade
- 1 ½ lb boneless chicken thighs4 cm pieces
- 4 oz plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp salt
For the handi
- 4 tbsp vegetable oil or ghee
- 1 onionfinely sliced
- 3 tomatoespuréed
- 1 tsp red chilli powder
- 1 ½ tsp ground coriander
- 1 tsp ground cumin
- ¼ tsp ground turmeric
- 3 green chilliesslit
- ½ cup single cream
- ½ tsp garam masala
- ⅓ oz fresh gingerthin matchsticks
- ⅓ oz fresh corianderchopped
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Method
0/7 doneStep 1: Mix 1 ½ lb boneless chicken thighs with 4 oz plain yogurt, 1 tbsp ginger-garlic paste and 1 tsp salt. Cover and marinate in the fridge for 30 minutes (or up to overnight).
30 minStep 2: Heat 4 tbsp vegetable oil or ghee in a handi or heavy pan over a medium heat and fry 1 onion until deep golden.
10 minStep 3: Add 3 tomatoes, 1 tsp red chilli powder, 1 ½ tsp ground coriander, 1 tsp ground cumin and ¼ tsp ground turmeric and cook, stirring, until thick and the oil separates.
7 minStep 4: Add the chicken with all its marinade and cook over a medium-high heat, stirring, until the pieces turn opaque and the sauce thickens again.
6 minStep 5: Cover, lower the heat and simmer for 10 minutes, until the thickest piece reads 165°F and is no longer pink inside.
10 minStep 6: Lower the heat to its minimum and stir in ½ cup single cream, 3 green chillies and ½ tsp garam masala. Warm through for 2–3 minutes without boiling.
3 minStep 7: Crush 1 tsp dried fenugreek leaves (kasuri methi) over the top, scatter with ⅓ oz fresh ginger and ⅓ oz fresh coriander and serve in the pot with naan.
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 36 g
- Carbs
- 9 g
- Fat
- 30 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chicken handi take?
- About 70 minutes in total: 40 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of boneless chicken thighs?
- Chicken breast, same weight (cook a few minutes less so it stays juicy).
- What can I use instead of plain yogurt?
- Sour cream or buttermilk, same amount.
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