A few weeks ago, a Facebook group that I follow put up this recipe. It was getting great reviews on there, so I thought I’d try it out as well. Turns out, the recipe is a keeper, and so I shared its picture and recipe on my own page, after getting permission from Ms. Hina, who is the original author of this delightful dish.
Since then, a number of my relatives and friends have tried it out, and given me positive feedback. Traditionally this recipe is made in a Handi – but I used a deep wok instead. To me, the dish feels like a cross between butter chicken and karahi chicken. Tangy, rich and aromatic, it goes well with naan, roti or even rice.
My sister-in-law Tuba was thinking of making this dish after she saw the picture, which led to my mom asking me about it. My mom said she couldn’t find the recipe here on my blog. When I explained to her it wasn’t on here, she went on to ask me how to make it. My dad heard her talking to me, and as anything food related gets us going, I went on to tell them both how this dish was made. Funnily enough, my father remembered he made something very similar years ago, and shared that a chef he knew used to cook this very same dish. I suppose the circle came back home, and it’s time for us to start making it once again.
Anyhow, I’m going to upload more recipes on here, for those not on Facebook. But my page is easy to view, just click here.
This is how Handi Chicken is made :
1. Cook the following ingredients in 1.5 cups of water on a medium flame, until it comes together. The entire process should not take more than 20 minutes :
1 medium size onion, chopped
2 large tomatoes, sliced
½ inch piece of ginger
3 cloves of garlic 
2. Blend the above onion+tomato mix, till smooth. Add up to three chillies, if desired, during blending. (I skipped the chillies because we don’t eat very spicy food)
3. Heat a deep bottomed wok, and add 3 tbsp of oil to it. Pour in the blended mix. Cook on high heat for 5 minutes. 
4. Cut 2 boneless chicken breasts into cubes. Add to the wok. Add 1 tsp salt, ½ tsp crushed red pepper flakes, ¼ tsp red chilli powder, and ½ tsp turmeric. Mix well.
Reduce heat to medium, and continue cooking for about 10 minutes. Do not put a lid on the wok.
5. Take 2 tbsp of yogurt in a bowl, add 1 tbsp of water to it, and whisk well with a fork. Add the yogurt to the wok. Turn up the heat, and stir every couple of minutes until you see the oil separating from the curry. This should take about 5 minutes. Reduce heat to medium.
6. Add in 1 tbsp grated ginger, 1 tsp crushed kasoori methi, ½ tsp cumin seeds, ½ tsp garam masala and ½ tsp freshly ground black pepper to the wok. Put in one tbsp of butter. Mix well.
7. Pour in 4 tbsp of heavy cream, and one whole un-slit green chilli. Bring to boil, turn down heat, and cover and cook for 10-15 minutes to give it a ‘dum’ effect. This essentially means covering the pot/wok, and cooking it on a low flame, so the dish cooks in its steam.
Garnish with cilantro, and serve with warm naan or roti. 
Note : You can substitute the cream with whole milk if needed.
