Loading...
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.
For 4 servings
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.
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.
A refreshing and crunchy North Indian salad, also known as Kachumber, made with crisp cucumber, zesty onions, and fresh mint. It's lightly spiced with chaat masala and tangy lemon juice, making it the perfect cooling side for any rich curry or biryani.
A fantastic low-carb alternative to traditional rice! Grated cauliflower is stir-fried with aromatic Indian spices, green peas, and carrots for a vibrant, healthy, and flavorful side dish that comes together in minutes.
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.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 390.52 calories per serving with 32.68g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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.
Replace the chicken with 400g of paneer cubes (add in the last 5 minutes of cooking) or a mix of vegetables like potatoes, carrots, and green beans.
Add 2-3 slit green chilies along with the ginger-garlic paste for an extra kick of heat.
Substitute the cashew paste with a paste made from 2 tablespoons of melon seeds (magaz) or poppy seeds (khus khus), soaked and ground in the same way.
For a lower-fat version, use low-fat yogurt, replace heavy cream with milk or evaporated milk, and reduce the amount of ghee.
Chicken is a high-quality lean protein, crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
The combination of healthy fats from ghee and cashews, along with protein and carbohydrates, provides a sustained release of energy.
Spices like turmeric, ginger, and garlic are known for their anti-inflammatory and antioxidant properties, which can contribute to overall wellness.
One serving of this Chicken Handi contains approximately 480-550 calories, depending on the cut of chicken and the exact amount of ghee and cream used. It's a rich dish best enjoyed as part of a balanced meal.
Chicken Handi can be part of a healthy diet in moderation. It is an excellent source of protein from chicken, which is essential for muscle growth and repair. However, it is also high in fat and calories due to the use of ghee, cream, and cashews. To make it healthier, you can reduce the amount of fat, use chicken breast, and serve it with whole-grain bread or brown rice.
Yogurt can curdle or split if it's added to a very hot gravy or if it's too cold. To prevent this, always lower the heat to a minimum, use full-fat yogurt at room temperature, and stir continuously and quickly as you add it until it's fully incorporated into the masala.
A handi is a traditional deep, wide-mouthed cooking pot. If you don't have one, any heavy-bottomed pot, Dutch oven, or a deep sauté pan with a lid will work perfectly well. The key is to have a pot that distributes heat evenly.
Store leftover Chicken Handi in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of water or milk if the gravy has thickened too much. Avoid microwaving on high power as it can cause the cream and yogurt to separate.
Yes, you can make a dairy-free version. Substitute the ghee with a neutral oil like avocado or coconut oil. Use a thick, unsweetened plant-based yogurt (like coconut or cashew yogurt) instead of dairy yogurt, and use full-fat coconut cream in place of heavy cream.