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Creamy, aromatic Chicken Handi with buttery rotis – a perfectly spiced, soul-satisfying comfort meal!
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.
Serving size: 1 cup
A classic North Indian flatbread, Butter Roti is made from whole wheat flour, cooked on a hot griddle until it puffs up beautifully, and then slathered with rich, melted butter. Incredibly soft and pliable, it's the perfect vessel for scooping up flavorful curries and dals.
Serving size: 2 roti
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Creamy, aromatic Chicken Handi with buttery rotis – a perfectly spiced, soul-satisfying comfort meal!
This north_indian dish is perfect for dinner or lunch. With 645.43 calories and 40.72g of protein per serving, it's a high-fiber option for your meal plan.
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.
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.
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.
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.
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.
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.
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.
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.
Prepare the Dough
Shape the Rotis
Cook the Rotis on the Tawa
Puff and Finish
