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Pakistani
Creamy Chicken Handi
50 min total15 prep35 cook4 servings540 cal
ClassicFlexitarianContains dairyContains tree nut
Chicken simmered in a luscious sauce of tomatoes, yogurt, cream, and cashews, traditionally cooked in a clay pot (handi). Mildly spiced and rich, it is a restaurant-style dinner that pairs perfectly with naan or rice.
Ingredients
meat
- 700 gchicken (boneless, cubed)
produce
- 4tomato
- 2 tbspginger garlic paste
- 3green chili
dairy
- 0.5 cupplain yogurt
- 0.33 cupheavy cream
pantry
- 0.33 cupcashews
- 1 tspgaram masala
- 1 tspdried fenugreek (kasoori methi)
- 0.33 cupvegetable oil
- 1.5 tspsalt
Steps
- Soak the cashews in hot water for 10 minutes, then blend into a smooth paste.
- Puree the tomatoes and slit the green chilies.
- Heat the oil in a heavy pot and sauté the ginger garlic paste until fragrant.
- Add the chicken and sear until it turns opaque.
- Pour in the tomato puree and cook until it thickens and the oil begins to separate.
- Lower the heat and stir in the whisked yogurt gradually so it does not split.
- Add the cashew paste, salt, and green chilies, and simmer until the chicken is tender.
- Stir in the cream and garam masala and simmer 3–4 minutes until glossy.
- Crush the dried fenugreek between your palms and sprinkle it in.
- Reduce the sauce to your desired consistency, adjusting salt to taste.
- Serve hot with naan or steamed rice.
Tips
- Blend the soaked cashews into a paste for a naturally thick, silky gravy.
- Add the yogurt off the heat and stir it in gradually to prevent curdling.
- Reduce the sauce until it coats the chicken for the best texture.
- Finish with a little crushed dried fenugreek (kasoori methi) for a fragrant restaurant touch.
