A rich and creamy chicken curry simmered to perfection in a luscious gravy of yogurt, cream, and aromatic spices. This North Indian classic is a restaurant favorite you can easily make at home.
Prep20 min
Cook40 min
Soak15 min
Servings4
Serving size: 1 cup
391cal
33gprotein
18gcarbs
Ingredients
500 g Chicken (boneless, skinless, cut into 1.5-inch pieces)
3 tbsp Ghee
2 medium Onion (finely chopped)
1 cup Tomato Puree (from about 3 medium tomatoes)
1.5 tbsp Ginger Garlic Paste
0.5 cup Full-Fat Plain Yogurt (whisked until smooth, at room temperature)
Soft, fluffy, and chewy naan bread, straight from the tawa to your plate. Topped with fragrant garlic and melted butter, it's the perfect partner for any rich North Indian curry. A restaurant favorite you can easily make at home.
Crisp, tangy pickled pearl onions soaked in a sweet and sour vinegar brine. This classic Indian restaurant-style condiment adds a refreshing crunch to rich curries and tandoori dishes.
About Chicken Handi, Garlic Naan and Sirke Wale Pyaaz
Creamy Chicken Handi with aromatic Garlic Naan - a comfort food that's energy-giving and perfectly spiced!
This north_indian dish is perfect for dinner. With 813.7299999999999 calories and 40.910000000000004g of protein per serving, it's a nutritious choice for your meal plan.
21gfat
1 inch
Cinnamon Stick
4 whole Cloves
3 whole Green Cardamom Pods (lightly crushed)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
1 tsp Garam Masala
1 tbsp Kasuri Methi (dried fenugreek leaves)
1.25 tsp Salt (or to taste)
1 cup Water (for the gravy, plus 1/4 cup for cashew paste)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare Cashew Paste: Soak 12 cashew nuts in 1/4 cup of warm water for 15-20 minutes. Drain and grind them with a splash of fresh water into a very smooth paste. Set aside.
2
Sauté Aromatics: Heat 3 tbsp of ghee in a handi or heavy-bottomed pot over medium heat. Once shimmering, add the bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for 30-45 seconds until they become fragrant.
3
Brown Onions: Add the finely chopped onions to the pot. Cook for 10-12 minutes, stirring frequently, until they are soft, translucent, and have turned a deep golden brown. This step is crucial for the flavor of the gravy.
4
Cook the Masala Base: Add 1.5 tbsp of ginger-garlic paste and sauté for 1 minute until the raw aroma disappears. Add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds, then immediately add the 1 cup of tomato puree. Cook for 6-8 minutes, stirring occasionally, until the masala thickens and you see ghee separating at the edges.
5
Incorporate Creamy Elements: Reduce the heat to low. Add the 1/2 cup of whisked, room-temperature yogurt, stirring continuously for 2 minutes to prevent curdling. Once fully incorporated, stir in the prepared cashew paste and cook for another 2 minutes.
6
Cook the Chicken: Add the chicken pieces and 1.25 tsp of salt. Increase the heat to medium and sauté for 5-7 minutes, until the chicken is sealed on all sides. Pour in 1 cup of water, stir well, and bring the gravy to a gentle simmer.
7
Simmer the Curry: Cover the pot, reduce the heat to low, and let it simmer for 15-20 minutes, or until the chicken is tender and cooked through. Stir once or twice in between to prevent sticking.
8
Finish and Garnish: Turn off the heat. Stir in the 1/4 cup of heavy cream, 1 tsp of garam masala, and 1 tbsp of kasuri methi (crushed between your palms). Let the curry rest, covered, for 5-10 minutes for the flavors to meld. Garnish with 2 tbsp of fresh coriander leaves before serving hot with naan, roti, or basmati rice.
Servings
4
Serving size: 1 naan
391cal
8gprotein
52gcarbs
17gfat
Ingredients
2 cup All-Purpose Flour (Approx. 250g)
1 tsp Instant Yeast
1 tsp Sugar
0.75 tsp Salt
0.25 cup Curd (Plain yogurt, at room temperature)
2 tbsp Vegetable Oil (Plus more for greasing)
0.5 cup Lukewarm Water (Adjust as needed)
3 tbsp Butter (Melted, for brushing)
6 clove Garlic (Finely minced)
2 tbsp Coriander Leaves (Finely chopped)
Instructions
1
Prepare the Dough
In a large bowl, whisk together the all-purpose flour and salt. Make a well in the center.
In a separate small bowl, combine the lukewarm water, sugar, and instant yeast. Let it sit for 5-7 minutes until the mixture becomes frothy. This indicates the yeast is active.
Pour the frothy yeast mixture, curd, and vegetable oil into the well of the flour.
Gently mix with your fingers or a spatula to bring everything together, then transfer to a lightly floured surface.
Knead the dough for 10-12 minutes until it is soft, smooth, and elastic. It should be slightly tacky but not sticky.
2
Proof the Dough
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat lightly with oil.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rest in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
Peel the pearl onions. To make peeling easier, blanch them in hot water for 2 minutes, then immediately transfer to a bowl of ice-cold water.
Trim the root and stem ends of each onion, keeping them whole.
Make a small, shallow cross-shaped incision on the top of each onion. This helps the brine penetrate deeper for better flavor.
2
Make the Pickling Brine
In a non-reactive saucepan (like stainless steel or enamel), combine the water, white vinegar, sugar, and salt.
Add the julienned ginger, slit green chilies, and black peppercorns.
Bring the mixture to a rolling boil over medium-high heat, stirring occasionally until the sugar and salt dissolve completely. This should take about 3-5 minutes.
3
Assemble the Pickle
Place the peeled pearl onions and the thin slice of beetroot into a clean, sterilized 500ml (16 oz) glass jar.
Carefully pour the hot pickling brine over the onions, ensuring they are fully submerged. Gently tap the jar on the counter to release any air bubbles.
4
Cool, Store, and Serve
Allow the jar to cool to room temperature on the counter, which may take 1-2 hours.
Once completely cool, seal the jar with an airtight lid and place it in the refrigerator.
For the best flavor and crunch, let the onions pickle for at least 24 hours before serving. The flavor will continue to develop and intensify over the next few days.
While the dough is rising, prepare the garlic butter.
In a small bowl, combine the melted butter, minced garlic, and finely chopped coriander leaves. Mix well and set aside.
4
Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 4 equal portions and roll each portion into a smooth ball.
Working with one ball at a time on a lightly floured surface, roll it into a teardrop or oval shape, about 8 inches long and 1/4 inch thick.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over high heat until it's very hot.
Carefully place the shaped naan onto the hot tawa. Cook for about 60-90 seconds, until you see large bubbles forming on the surface.
Flip the naan and cook the other side for another 1-2 minutes until golden brown spots appear.
For a tandoor-like char (optional, for gas stoves only): Using a pair of tongs, carefully lift the naan and hold it directly over a low-medium flame for 15-20 seconds, turning continuously until it puffs up and develops light char marks. Be very careful during this step.
Repeat the process for the remaining dough balls.
6
Garnish and Serve
As soon as each naan is cooked, immediately brush it generously with the prepared garlic butter.
