Curry
•Restaurant-Style Creamy Chicken Handi
Total Time
50 min
Servings
4 people
Level
medium
Rating
(1)
Restaurant-Style Creamy Chicken Handi
This variation focuses on the luxurious, velvety texture found in top-tier restaurants, utilizing boneless chicken for easy eating. The dish gets its signature richness from a blend of whisked yogurt and heavy cream, finished with the earthy aroma of dried fenugreek leaves.
Ingredients
1.5 lbs boneless chicken thighs, cut into 1-inch cubes
3 tbsp ghee or vegetable oil
1 large onion, finely chopped
1 tbsp ginger-garlic paste
3 medium tomatoes, pureed
1/2 cup plain yogurt, whisked until smooth
1/4 cup heavy cream
1 tbsp dried fenugreek leaves (kasuri methi)
1 tsp chili powder
1/2 tsp turmeric powder
1 tsp garam masala
Salt to taste
Fresh cilantro for garnish
Instructions
- 1
Heat the ghee in a heavy-bottomed pot or deep skillet over medium heat.
- 2
Add the chopped onions and sauté for 6-8 minutes until they turn golden brown.
- 3
Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
- 4
Add the chicken cubes to the pot and stir-fry on high heat for 3-4 minutes until the meat turns white and seals.
- 5
Lower the heat and add the tomato puree, turmeric, chili powder, and salt. Cook for 8-10 minutes until the oil starts to separate from the masala.
- 6
Turn the heat to the lowest setting. Slowly stir in the whisked yogurt to prevent it from curdling.
- 7
Cover the pot and simmer on low heat for 12-15 minutes until the chicken is fully cooked and tender.
- 8
Remove the lid and stir in the heavy cream, garam masala, and crushed dried fenugreek leaves.
- 9
Simmer for a final 2-3 minutes to thicken the sauce slightly.
- 10
Garnish with fresh cilantro and serve hot with naan or steamed rice.
