chicken boneless handi
Yesterday I got this recipe of chicken boneless handi and on making this I finally declare this is the best chicken handi you can make, eat or taste. Highly recommended by me and you got to take my word on this! We used to love chicken boneless handi of Mr Chips (a restuarant in Jinnah Super market, Islamabad) but this is surely better.
I am sorry to people who expect a housewife to post beauty tips, kitchen tips and recipes everyday but now as I am enjoying vacations I will definately climb up to their expectations…..
I posted a recipe of a chicken handi before but this does not mean chicken handi is the only dish I make and its not even the national dish of Pakistan but this one is too good….BEGIN!
Ingredients:
Chicken(cut in inch cubes) – 1/2 kg
Onion(finely chopped) – 2 medium size
Garlic/ginger(paste) – 1 table spoon
Tomatoes (finely chopped) – 3 medium size
Red chilli power – 1 tea spoon
Salt – 1 tea spoon
Qasuri methi – 1 tea spoon
Green chilli – 3 cut (1/2 inch pieces)
Black pepper powder – 1/2 tea spoon
Garam masala powder – 1/2 tea spoon
White zeera (hand grounded) – 1 tea spoon
Yogurt – 1/4 cup
Cream – 1/4 cup
Coconut powder – 2 tea spoon
Maida (flour) – 1 table spoon
Cooking oil – 1/2 cup or less if u r health conscious!
Get all the ingredients ready and start, the whole procedure takes hardly 30 minutes time.
Method:
1- Fry chicken cubes in oil on high flame so they retain their shape. Once tender take them out in a plate.
2-Put chopped onion in the same oil and fry until golden then add ginger/garlic( bhoon lain!). Now add zeera powder (white cummin) and tomatoes and a little water and cover it on low flame.
3-Your masala is ready for the chicken when tomato is cooked and it leaves oil. Now add chicken and keep your flame medium for the rest of the procedure. One by one add qasuri methi, garam masala, coconut powder and keep on stirring for two minutes in between. Add yogurt and cream and after 2 minutes sprinkle maida(flour) and mix. Turn flame low now.
4-After fine minutes its ready to be served in a lovely dish but do garnish it will finely cut ginger and corriander. You will get all the praise and I may get prayers or subscriptions!!!
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yummy…delicious..iam going to prepare it soon..
thanks for the share i like your post and happy to bookmark you
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http://www.poetak.co.cc thanks its all about urdu poetry no copy rights
I think maida sprinkle at the end is not required and coconut powder is also extra otherwise recipie is ok
Thanks for your comment…i thought maida brought a smoothness to the gravy and coconut is definately optional.
thanks
this isthe perfect recipe becaus it contains cream ive been finding this since 2 months.
Thank you …I think it tastes perfectly yummy!!
dat was is great!!
thnx
it is almost sehri and now this makes me hungry!
ur receipe is really good.
i followed it.my family really like it.
HI your recipe is too gud i hope u wil make new recipes for us thanks
thanks for that
JazakAllah khair!
Fantastic recipe! And Alhamdulillah I had all the ingredients!
Thanka a lot Ma`m. Surely I will tell my wife to prepare it.
nice i liked the recipe thanx
thanks.. it was great
I am glad that u like it!
Which cream
any cream ….if you are in Pakistan use any packed cream or i prefer using fresh cream.
i was going through another recipe of chicken handi all the ingredients were almost the same but yogurt was like 1 cup and cream was half cup so if i increase the quantity of yogurt and cream will the taste be different ???
I think that will make your handi a little more creamier….if you like it that way!
ok thanksss
the recipe is good. when i put yoghurt this time (its the third time im making it) the taste has become a bit “khatta/sour” what should i do to overcome the yoghurt effect in the dish?
Momi…I think you can taste yogurt before adding. Try to find yogurt which is not sour. That will retain the taste. I am glad you tried my recipe
Hi, Your recipe sounds fantastic and I shall give it a go, however I was wondering if you knew how this would be done using Lamb. I want to make the Lamb tender so it will need to be cooked longer, how do you reckon I would do this?
I am obsessed with making a Lamb Handi after having a version in a restaurant called Tariq’s in Headingly, Leeds and don’t seem to be able to find the right recipe as Handi just means dish… and is open to interpretation. Any advice would be gratefully recieved. Thanks.