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)
Enjoy the authentic taste of restaurant-style Tandoori Roti made at home on a simple tawa. This soft, slightly chewy flatbread with a classic charred flavor is perfect for scooping up rich curries and dals.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
About Chicken Handi, Tandoori Roti and Cucumber Raita
Creamy, perfectly spiced Chicken Handi with tandoori roti – protein-packed comfort food!
This punjabi dish is perfect for dinner. With 820.48 calories and 46.47g 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.
4
Serving size: 2 rotis
340cal
9gprotein
46gcarbs
16gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.75 cup Warm Water (Around 105-115°F (40-46°C))
0.25 cup Plain Yogurt (At room temperature)
1 tsp Salt
2 tbsp Vegetable Oil (For the dough)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and set aside for 5-10 minutes. The mixture should become frothy, which indicates the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the atta and salt.
Make a well in the center and pour in the plain yogurt, vegetable oil, and the activated yeast mixture.
Using your fingers, gradually mix the wet ingredients into the flour until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when gently poked.
3
Proof the Dough
Lightly grease a clean bowl with a few drops of oil. Place the kneaded dough in the bowl, turning it once to coat.
Cover the bowl with a damp kitchen towel or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
After proofing, gently punch down the dough to release the air. Knead it lightly for another minute.
Divide the dough into 8 equal portions and roll each into a smooth ball.
Working with one ball at a time, dust it lightly with atta and roll it into a 5-6 inch circle or oval, about 1/4 inch thick. Don't roll it too thin.
5
Cook the Roti on the Tawa
Heat a cast-iron tawa (skillet) on high heat for 4-5 minutes until it is smoking hot. A non-stick tawa will not work.
Take one rolled roti and apply a thin, even layer of water to one side using your fingers or a pastry brush.
Carefully place the roti, water-side down, onto the hot tawa. The water will make it stick to the surface. Press down gently for a second.
Cook for 1-2 minutes, until you see bubbles forming on the top surface.
Using tongs, securely grip the tawa handle and flip the entire tawa upside down over the direct gas flame, holding it 3-4 inches above the burner.
Cook the top side for 30-60 seconds, moving the tawa in a circular motion to ensure even cooking and charring until classic brown spots appear.
Flip the tawa back to its upright position. Use tongs to carefully peel the cooked roti off the tawa.
6
Finish and Serve
Immediately brush the hot roti with melted ghee.
Repeat the cooking process for the remaining dough balls.
Stack the cooked rotis in a cloth-lined container or casserole dish to keep them warm and soft.
Serve immediately with your favorite dal, curry, or sabzi.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
