RESTAURANT STYLE CHICKEN HANDI RECIPE | SIMPLE CHICKEN HANDI RECIPE

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

cooking oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier but can be more expensive.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley adds freshness while being more accessible.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option while thighs are cheaper than breasts.

Cut the boneless chicken fillets into bite-sized pieces.

Slice the red tomatoes and cut the green chillies into 1 inch pieces.

Whisk the curd/yoghurt.

Chop the coriander leaves and set aside.

Dry roast the kasuri methi and once cooled, crush it with your hand.

Heat oil in a deep kadhai and add the cumin seeds and black cardamom.

Give a stir and then add the chicken pieces. Fry on high heat for 2-3 mins till the water is dried and the chicken is little browned.

Add the crushed ginger-garlic-green chilli and salt. Mix and fry on medium heat for 2-3 mins.

Add all the spice powders other than garam masala powder. Mix and fry on low heat for 2-3 mins.

Add the sliced tomatoes & green chillies. Also add a pinch of salt.

Fry on medium heat for 2 minutes and then lower heat. Cover & cook on low heat for around 7-8 mins till tomatoes are pulpy.

Switch off heat and add the whisked curd. Mix well and then switch on.

Cook on low heat for 2 mins and then add garam masala powder & kasuri methi. Mix and cover & cook on low heat for 2-3 mins till curd/yoghurt is cooked & oil separates.

Garnish with ginger slice and chopped coriander leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens