How To Make Chicken Handi Pakistani Style | Wedding Style Curry

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.

In a large pan, heat olive oil and add in the onions.

Soften the onions on a high heat and after a few mins add in the salt.

Continue to cook the onions until golden, once the onions start turning slightly golden add in the cumin seeds.

Once golden brown add in 350ml of boiled water and simmer for 15 mins.

After 15 mins turn up the heat and start to evaporate the liquid. Begin to break the onions down and add in the ginger and garlic paste.

Cook off the ginger and garlic off really well until golden brown.

Add in the chilli powder and dry curry leaves. Mix well and cook for 2 mins before adding in the chicken.

Cook the chicken off on a high heat until the chicken turns fully white.

Add in the chopped tomato and continue to evaporate the liquid.

Add in the tomato puree, coriander powder and 1 tsp of the garam masala and mix well.

As the liquid reduces turn the heat down to medium. Add in the green chillies and cook down until the oil separates from the chicken.

As you see the oil cook for a further 10 mins until the chicken is fully golden.

Add in the 500ml of boiled water and simmer for 20 mins to cook the gravy.

Finish with garam masala and fresh coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens