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Chicken Handi

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  • Chicken - 1.2 kg
  • Onion - 5 thinly sliced
  • Tomatoes - 2 finely chopped
  • Garlic - 8 cloves chopped
  • Ginger paste - 1 tbsp
  • Vegetable oil - ¼ cup
  • Cumin seeds - 2 tsp
  • Coriander seeds - 3 tsp
  • Turmeric powder - 1 tsp
  • Chilli powder - 1 tsp
  • Green chilli - 2
  • Yogurt - 1 cup
  • Cream - ¾ cup
  • fenugreek - 3 tsp Dried
  • Garam masala - 1 tsp
  • Salt - To taste


  • Take a large pot or wok, big enough to cook all the chicken, and heat the oil in it.
  • Once the oil is hot, add sliced onion and fry them until deep golden brown.
  • Then take them out on a plate and set aside.
  • To the same pot, add the chopped garlic and sauté for a minute.
  • Then add the chopped tomatoes and cook until tomatoes turn soft.
  • This would take about 5 minutes.
  • Then return the fried onion to the pot and stir.
  • Add ginger paste and sauté well.
  • Now add the cumin seeds, half of the coriander seeds and chopped green chillies.
  • Give them a quick stir.
  • Next goes in the spices – turmeric powder and red chilli powder.
  • Sauté the spices well for couple of minutes.
  • Add the chicken pieces to the wok, season it with salt to taste and cook the chicken covered on medium-low heat until the chicken is almost cooked through.
  • This would take about 15 minutes.
  • Slowly sautéing the chicken will enhance the flavor, so do not expedite this step by putting it on high heat.
  • When the oil separates from the spices, add the beaten yogurt keeping the heat on lowest so that the yogurt doesn’t split.
  • Sprinkle the remaining coriander seeds and add half of the dried fenugreek leaves.
  • Mix well.
  • Finally add the cream and give a final mix to combine everything well.
  • Sprinkle the remaining kasuri methi and garam masala and serve the chicken handi hot with naan or rotis.
  • Enjoy!.

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