Easy Chicken Handi Recipe, Creamy Restaurant Style
Chicken curry cut cooked in a mild, creamy cashew and curd gravy, slow-simmered in a heavy pot. Restaurant-style handi at home.
Raw materials
The Meatigo product this recipe is built on. Everything else is pantry.
Ingredients
Method
7 steps. Read it through before you start.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken.
- 02Make the paste
Boil the onions and cashews in water for 8 minutes. Blend to a smooth paste.
- 03Temper
Heat the ghee in a heavy pot. Fry the cardamom and bay leaf for 20 seconds. Add the ginger-garlic paste for 1 minute.
- 04Add the paste
Pour in the onion-cashew paste with the coriander powder and white pepper. Cook for 5 minutes.
- 05Add the chicken
Add the chicken and salt. Cook for 5 minutes. Lower the heat and stir in the curd.
- 06Simmer
Cover and cook for 15 to 18 minutes. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 07Finish
Stir in the cream and kasuri methi. Rest for 5 minutes.
Questions
Is this the same as butter chicken?+
No. It is a white, cashew-based gravy. Butter chicken is tomato based.
How do I stop the curd splitting?+
Whisk it well and add it over low heat, stirring constantly.