Wednesday, 6 May 2015

Boneless Chicken Handi | Shehryar Restaurant Style | Method 1

Chicken handi is a recipe that has its roots deeply engrossed in tradition. This Chicken handi is a tasty and healthy meal made with cream. This special chicken dish is cooked in the country style in a 'handi' or large earthen pot over wood and coal fire. The mouth of the Handi was covered with clay saucer and sealed with a paste of flour to prevent the steam from escaping.

At present, Dum cooking is in vogue.
High priced restaurants offer Dum cooked food in Handi for parties. Restaurants have different types of handi in menu card offering different meats and blend of spices. One of the most popular and common type is boneless chicken hand easily available at restaurants, which was not even introduced by mughal chicken, there was not any concept of using boneless at that time. People in our time it more keen to have gourmand and luscious food.

You can always cook chicken handi in a metallic pot of iron and copper in your very own kitchen. Large manufacturers in Pakistan are introducing Handi style cookware and food service ware. The basic idea is to cook this dish slowly over a low flame. The chicken handi recipe is very similar to any other spicy chicken curry. What makes the difference to the taste is a blend of country spices and of course, the style of cooking. Although the recipe is easy to follow, it would be much better to try out the recipe with a bit of help ( by me off-course) .

I have tried chicken handi at different restaurant and what I have observed is that every single place has it's own style and spice mix; one thing in common in all of those handi's was soft smooth creamy texture without any visible ingredients except chicken, few chillies and match sticks of ginger. But, there is a secret ingredient which many of you cant identify easily; only if you are keen of food with different flavors and have very strong taste buds then you might identify the secret ingredient in those restaurant handis. And to be honest that secret ingredient is the whole way out to the perfect restaurant flavor. 


1 kg Chicken - boneless cubes
2 large Onions - slices
2 large Tomatoes - cubes
1 tbsp Crushed garlic
1 tbsp Sliced ginger
3 to 4 Green chilies
½ cup Yogurt 
4 tbsp or ¼ cup Fresh cream 
2 tbsp Milk
1 tsp Red chili powder
¼ tsp Turmeric powder
1 tbsp Coriander - crushed
1 tbsp Cumin - crushed
1 tbsp Fenugreek leaves (Qasori methi) - crushed
1 tsp Hot spice powder
Salt to taste 
½ cup Oil 
pinch of yellow food colour (optional)


On medium high heat fry onions with oil in pan until golden brown then add ginger/garlic paste, mix well for 1 minute. Add tomatoes, cumin powder, coriander powder, red chilli powder, salt, 2-3 tbsp water,  and then cover with lid for 5 minutes until everything softens.

Add boneless chicken cubes mix well on low heat for 2-3 minutes then add yogurt and cook till chicken is tender. While mixing add fenugreek leaves, green chillies, black pepper. Add ginger mixing well and cook for another 2 minutes. Mean while mix fresh cream, milk and pinch of yellow food coloring. switch off the heat, immediately add cream mixture and stir well.

Garnish with garam masala and chopped coriander and serve immediately.

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