Restaurant Style Chicken Handi | Boneless Makhani Handi Recipe

Restaurant style chicken handi - one of the delicious South Asian boneless chicken curries has a creamy base with a velvety tomato-onion sauce. Yogurt and butter contribute greatly in making up its creamy base. This makhani boneless chicken handi is specifically cooked in a pot that is typically made of clay, stainless steel, or copper.

What Makes it the Best Chicken Handi?

When it comes to food, texture means a lot. The chicken handi has a light, fluffy texture because of the gravy blending. Even though bone-in chicken is incredibly flavorful and fatty, boneless handi provides a superb smooth texture. On the other hand, spices enhance its taste.

As the chicken handi recipe is cooked in a single pot, hence, it delivers a great flavor. A one-pot meal requires less effort and cooks more quickly. To achieve juicy, soft chicken without drying out, chicken is cooked on medium flame (no over cooking). It is used by most restaurants. There are numerous ways to cook the restaurant style chicken handi recipe. You can search for exciting ideas on how to make the popular chicken handi varieties using just one basic recipe. Take the recipe and modify it to suit your needs!

Ingredients

Onion – 2 Large (raw)

Ginger – 1½ Tablespoons (chopped)

Garlic – 1½ Tablespoons (chopped)

Tomatoes – 3 Large (raw)

Chicken – 1 Kilogram

Yogurt – 200 Grams

Oil – 150 Milliliters

Salt – 1½ Tablespoons

Chilli Powder – 1½ Tablespoons

Turmeric – ½ Tablespoons

Butter – 60 Grams

Ginger and Green Chillies – Julian Shaped

Coriander Powder – 1½ Teaspoons

Cumin Powder – 1½ Teaspoons

Egg – Full Boil (for Garnishing)

How to Cook

In a blender, add raw onions and tomatoes to make a paste.

Now take a pan and add 150ml oil, chopped ginger, and garlic and fry.

Add chicken and broil until color changes to golden. Now add onion tomato paste and cook on medium flame.

Now add yogurt and broil. When the oil separates, add salt, chili powder, coriander powder, cumin powder, and turmeric. Broil for a few minutes. 

Broil until curry appears on the top. 

Now add butter, sliced ginger, and green chilies to enhance the taste.

How to Serve

In a bowl, garnish chicken with garam masala, ginger, green chilies, fresh coriander, and full boiled eggs. Serve with roghni naan or chapati.