Who would have thought a bit of this and a bit of that would result is something so finger-lickin’ good. The base recipe belongs to Michelle Taylor. This isn’t the authentic recipe for ‘Chicken Handi’ but Michelle being Michelle, actually named it, ‘Throw everything in the bloody Handi Chicken’ :-) hence I have named it Chicken Handi. I have tweaked the quantity of certain ingredients to my liking but the base recipe belongs to Michelle.
Michelle, thanks ever, ever so much for sharing this recipe <3
1 kilo boneless, skinless chicken breasts, cut into thick strips
5 potatoes, peeled and cut into 1” rounds
4 cups onions, chopped very fine
4 medium tomatoes, cut into half and grate, discard skin
2 green chilies, finely chopped
2 tablespoons ginger-garlic paste
4 tablespoons or 50-60 grams cashew nuts, ground to a paste
4 teaspoons cumin powder/jeera powder
4 teaspoons coriander powder/dhania powder
3-4 teaspoons red Kashmiri chili powder
½ teaspoon turmeric powder/haldi
1 teaspoon garam masala powder
1½ teaspoon dry fenugreek leaves/kasoori methi, lightly roasted and crushed
1 cup fresh cream
Oil, enough to cover the bottom of the vessel (don’t be stingy coz it’s a richly flavored recipe)
Salt, to taste
- Heat oil in a large thick bottomed vessel. Add the onions and fry till golden brown.
- Lower the heat and add the green chilies, ginger-garlic paste and fry for a minute till fragrant.
- Add the coriander powder, cumin powder, chili powder, turmeric powder, garam masala powder, salt and sauté well.
- Add the tomatoes and cashew paste and cook till oil separates and the tomatoes are devoid of the raw smell.
- Add half a cup of water and cook the gravy some more till semi-dry and appears almost ‘paste-like’.
- Add the chicken and potatoes. Stir well so as to ‘bhuno’/sauté the chicken and potatoes a wee bit.
- Add water to cover the chicken and potatoes. Cover and cook till done.
- Check seasoning (salt).
- Just before serving add the crushed kasoori methi and pour the fresh cream and give the vessel a gentle whirl, tilting it around so that the cream mixes in or if give it a gentle mix with a spoon.
- Simmer on very gentle heat for two minutes.
- Serve with plain rice, pea/jeera pulao or bread naan.
- It’s such an easy-peasy recipe that there really isn’t much to write as ‘chef note’s’ but I will say, as I always do, that you can adjust the red chili powder, cumin powder and coriander powder depending on your tolerance of spice level.
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