CHICKEN HANDI RECIPE RESTAURANT STYLE CHICKEN BONELESS HANDI

Here’s a **Restaurant-Style Chicken Handi** recipe for boneless chicken. This creamy and flavorful dish is cooked in a traditional “handi” (clay pot) but can be made in any pot you have at home.

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### **Ingredients:**

#### For the Chicken:
- Boneless chicken: 500 g (cut into bite-sized pieces)
- Yogurt: 1/2 cup
- Ginger-garlic paste: 1 tbsp
- Lemon juice: 1 tbsp
- Turmeric powder: 1/4 tsp
- Red chili powder: 1 tsp
- Salt: to taste

#### For the Handi Gravy:
- Oil/ghee: 3 tbsp
- Onion: 2 medium, finely chopped
- Tomatoes: 3 large, pureed
- Cashew paste: 8-10 cashews (soaked in warm water and blended)
- Green chilies: 2, slit
- Ginger-garlic paste: 1 tbsp
- Red chili powder: 1 tsp
- Coriander powder: 1 tsp
- Cumin powder: 1/2 tsp
- Garam masala powder: 1/2 tsp
- Kasuri methi (dried fenugreek leaves): 1 tsp (crushed)
- Fresh cream: 3-4 tbsp
- Fresh coriander leaves: for garnish

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### **Instructions:**

#### **Step 1: Marinate the Chicken**
1. In a bowl, mix yogurt, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, and salt.
2. Add the chicken pieces and coat well. Marinate for at least 30 minutes (preferably 1 hour).

#### **Step 2: Cook the Chicken**
1. Heat 1 tbsp oil in a pan and add the marinated chicken. Cook until the chicken is lightly browned and 80% cooked. Set aside.

#### **Step 3: Prepare the Gravy**
1. In a handi or deep pot, heat the remaining oil/ghee.
2. Add the chopped onions and sauté until golden brown.
3. Stir in ginger-garlic paste and green chilies. Cook for 1-2 minutes.
4. Add the cashew paste and cook for 2 minutes, stirring constantly.
5. Pour in the tomato puree and cook until the oil separates from the mixture.

#### **Step 4: Add Spices**
1. Add red chili powder, coriander powder, and cumin powder. Stir well and cook for another 2-3 minutes.
2. Add the partially cooked chicken along with any juices and mix well.
3. Sprinkle garam masala and crushed kasuri methi. Stir and let the curry simmer for 5-7 minutes on low heat.

#### **Step 5: Final Touch**
1. Stir in fresh cream for a rich texture and creamy taste.
2. Adjust the consistency by adding a little water if needed. Simmer for 2-3 minutes.

#### **Step 6: Garnish and Serve**
1. Garnish with fresh coriander leaves.
2. Serve hot with naan, paratha, or steamed basmati rice.

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Enjoy your **Chicken Boneless Handi**! Let me know if you’d like tips or variations. 😊