CHICKEN MAKHANI HANDI | CHICKEN HANDI RECIPE | BONELESS CHICKEN GRAVY

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk + cornstarch

Coconut milk reduces calories while adding creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a different flavor.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

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

fresh tomatoes

🥗Healthier: canned tomatoes

💰Cheaper: tomato puree

Canned tomatoes are often more convenient and cost-effective.

Cut the red tomatoes into 4 or 6 pieces and also cut the green chillies.

Dry roast the Kasuri Methi and then crush it into a powder to give you around 2 tsp.

Grate the onions.

Take a saucepan and add the cut tomatoes, green chillies, ginger garlic paste, red chilli powder, green cardamom, cloves, 1/2 tsp salt and around 250 ml water. Give a mix and bring it to a boil (should take around 1-2 mins). Now give a stir, mash the tomatoes lightly with the back of a spoon. Reduce heat to low and cook covered on low heat for around 12-13 mins till the tomatoes have softened totally.

Now take a bowl and a strainer. Strain the tomatoes along with all the spices and water and press it to take out all the juices. Add this strained liquid back to the saucepan and switch on heat on medium heat for a minute.

Reduce heat to low and then add the butter. Give a mix and cook on low heat for 1-2 mins.

Now add the fresh cream, mix it well and keep cooking on low heat for 2 mins till the gravy is thickened.

Add the Kashmiri Chilli powder and cook on low heat for 1 min.

Lastly add 1 tsp roasted and powdered Kasuri Methi, mix and simmer for 1 min. Set aside for use later.

Heat 3 tbsp oil in a Kadai.

Add the grated onion and fry on medium heat for 6-7 mins on medium heat till light brown.

Add the marinated chicken pieces and fry on high heat for 2-3 mins till the chicken changes colour.

Now add all the spice powders other than Garam Masala Powder and Kasuri Methi. Give a mix and fry on medium heat for 3-4 mins till the chicken pieces are browned and oil separates.

Now add the Makhani Gravy prepared earlier and give a mix. Cover & cook on low heat for 15 mins till the chicken is tender and oil separates.

Remove lid and add the garam masala powder & 1 tsp Kasuri Methi. Give a mix and simmer on low heat for 2 mins.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens