Introduction:
Chicken Handi Boneless is a rich and creamy North Indian dish that simplifies the traditional Chicken Handi by using boneless chicken pieces. This version offers the same deep flavors and luxurious gravy without the hassle of bones, making it easier to eat and serve. The dish is perfect for both everyday meals and special occasions, providing a delightful combination of tender chicken and aromatic spices, cooked to perfection in a handi or heavy-bottomed pan.
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Ingredients:
500g boneless chicken, cut into bite-sized pieces
3 tablespoons oil or ghee
2 large onions, finely chopped
2 tablespoons ginger-garlic paste
3-4 green chilies, slit
2 medium tomatoes, finely chopped
1/2 cup plain yogurt (curd), whisked
1/4 cup fresh cream
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon turmeric powder
1 tablespoon red chili powder
1/2 teaspoon garam masala powder
Salt to taste
Fresh coriander leaves for garnish
1 teaspoon kasuri methi (dried fenugreek leaves), crushed
Instructions:
Preparation:
Clean and wash the boneless chicken pieces thoroughly. Pat them dry and set aside.
Whisk the yogurt until smooth and keep it ready.
Cook the Onions:
Heat oil or ghee in a handi or deep, heavy-bottomed pan over medium heat.
Add the finely chopped onions and sauté until they turn golden brown. Stir frequently to avoid burning.
Add Ginger-Garlic Paste:
Add the ginger-garlic paste to the browned onions and sauté for 2-3 minutes until the raw smell disappears.
Add the slit green chilies and cook for another minute.
Add Spices:
Stir in the coriander powder, cumin powder, turmeric powder, and red chili powder. Mix well and cook the spices for 1-2 minutes.
Add Tomatoes:
Add the chopped tomatoes and cook until they turn soft and oil starts to separate from the masala. Stir occasionally to ensure even cooking.
Incorporate Yogurt:
Lower the heat and slowly add the whisked yogurt, stirring continuously to avoid curdling. Cook the mixture until it thickens and the oil begins to separate.
Add Boneless Chicken:
Add the boneless chicken pieces to the masala and mix well to coat them evenly with the spice mixture. Cook for 7-8 minutes on medium heat, stirring occasionally.
Simmer and Cook:
Cover the handi with a lid and let the chicken cook on low heat for about 15-20 minutes, stirring occasionally to ensure even cooking.
Add a little water if needed to adjust the consistency of the gravy.
Final Touches:
Once the chicken is cooked through and tender, add the fresh cream and crushed kasuri methi. Stir well to combine.
Sprinkle garam masala powder over the dish and mix gently.
Garnish and Serve:
Garnish the Chicken Handi Boneless with freshly chopped coriander leaves.
Serve hot with naan, roti, or steamed rice. Enjoy the rich and creamy flavors of this boneless version of the classic dish.
Conclusion:
Chicken Handi Boneless offers a convenient and equally delicious take on the traditional Chicken Handi. The tender, boneless chicken pieces soak up the aromatic spices and creamy gravy, making every bite a flavorful delight. This dish is perfect for those who prefer an easy-to-eat version of the classic without sacrificing the rich taste and texture. Serve it with your favorite Indian bread or rice, and relish the comforting, hearty flavors of Chicken Handi Boneless.
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