Boneless Chicken Handi Recipe! Boneless chicken cooked with South Asian spices in a spicy sauce of onions, tomato, and yogurt.
I’m not sure how many different versions of a boneless chicken handi dish there are out there right now, but I can tell you how many I’ve tried. I’ve tried ones with almond paste, ones with cashew nut paste, and even ones with wheat in them! And ones that don’t have any cream. Needless to say, this is the one I decided on. For those of you who are unfamiliar with Pakistani/Indian cuisine, Chicken Handi is a classic onion and tomato gravy-based meal with all the spices to make your taste buds sing! Chicken Malai pulao).
This is one of those dishes that are both rich enough to be served at dinner parties and light enough to be included in weekly meal rotations.
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How to make the best boneless chicken handi recipe?
In this variation of the chicken handi, we’ll use chopped onions. Boneless Chicken Handi Recipe! Begin by combining oil and ghee in a saucepan. If it were up to me, I would use ghee exclusively (as it is healthy). So, toss in some chopped onions and green chilies.
Disclaimer: I used the large green chilies that we frequently use in Chicken Karhai. As a result, they weren’t particularly powerful.
When your onions have turned a nice golden brown color (approximately 5 minutes), add the tomatoes.
They may provide a variety of flavors and textures just by being used in different ways in dishes. If you combine the tomatoes uncooked, the taste and texture of the finished product will be drastically different; just a heads up.
Returning to the steps, let the tomatoes soften in the oil. It takes between 5 and 8 minutes. Turn off the heat when the tomatoes have softened.
Push the tomatoes to one end and place them in the blender. We don’t want to add any additional oil to the chicken. In this manner, you may sauté boneless chicken in the same pan with the same oil.
Combine the tomatoes and yogurt in a mixing bowl and set aside.
Add boneless chicken and all of the spices listed in the recipe to the same oil. And sauté the chicken for 2 to 3 minutes, or until it changes color. Replace the lid on the pan and add the tomato paste back into the chicken. Allow the gravy to simmer for 10 to 15 minutes.
If you can’t stand spicy cuisine, leave out the green chilies and red chili powder in the dish.
If your Chicken Handi turns out to be too hot, simply add a little extra cream and salt to balance out the tastes.
Heat 1/2 cup ghee in a handi or pan, then add onion paste and fry till golden in color. Add ginger-garlic paste and cook on high heat until thoroughly cooked.
Then add all spices except garam masala, Kasuri methi, a little water at a time, and fry till cooked, then add tomato puree mix and simmer for 1 mint until Masala is ready.
Now add the chicken cubes and cook until the color changes. Then add the Yougart, stir well, add 1/2 cup water, cover, and simmer until the chicken is totally cooked.
You can also make it gluten-free by serving it with plain Basmati rice.
Boneless Chicken Handi Recipe
Boneless chicken cooked with South Asian spices in a spicy sauce of onions, tomato, and yogurt, then served with cream.
- Place a saucepan on the stove over medium heat and add the oil and ghee.
- Combine the onions and green chilies in a mixing bowl. Cook until the onions are golden brown.
- Cook for 5 minutes, or until the tomatoes have softened sufficiently to lose their form.
- Turn off the heat. Remove the tomatoes and combine them with the yogurt in a blender.
- Add the chicken to the pot with the leftover oil.
- Except for the dried fenugreek leaves, combine the garlic ginger paste, salt, and all of the spices in a mixing bowl.
- Cook for 2 to 3 minutes on medium to high heat.
- Return the tomato yogurt mixture to the saucepan and cover with a lid. Allow the chicken to simmer for 8 to 10 minutes.
- When the oil begins to separate around the edges of the gravy, add the Kasuri methi (dried fenugreek leaves), cream, and tomato paste (optional)
- Cook for another 3 minutes to allow the cream to thicken.
- At this time, taste and adjust the spices and seasoning.
- Serve the chicken handi on a plate with 1 tbsp cream and dried fenugreek leaves on top.
- If your handi becomes too hot, add 1/4 cup milk to balance the spices and top with a sprinkling of salt.
- The cream helps to tone down the spices and salt. After adding cream, always taste the flavors.
- Amount Per Serving
- Calories 556
- % Daily Value *
- Total Fat 32g50%
- Saturated Fat 8g40%
- Cholesterol 131mg44%
- Sodium 542mg23%
- Total Carbohydrate 25g9%
- Sugars 15g
- Protein 44g88%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.