Chicken Handi

Ingredients

• 1 kg Chicken Thighs (bone‑in) (cut into medium‑sized pieces)
• 1 cup Ghee (divided – half for frying, half to be removed later)
• 1 tablespoon Garlic (crushed or finely minced)
• 3 Tomatoes (medium, halved and blended into puree)
• 2 tablespoons Tomato Paste (store‑bought, strong flavor)
• 1 teaspoon Salt
• 1 teaspoon Coarse Black Pepper (coarsely crushed)
• 0.5 teaspoon Red Chili Flakes
• 0.33 cup Milk (whole milk preferred)
• 100 ml Heavy Cream (about 1/2 cup)
• 1 teaspoon Chicken Powder (store‑bought chicken masala powder)
• 1 teaspoon Cumin Powder
• 0.5 teaspoon Coriander Powder
• 2 tablespoons Unsalted Butter (cut into small pieces)

Instructions

1. Prepare Ingredients

   Cut the chicken thighs into medium‑sized pieces. Halve the tomatoes and blend them into a smooth puree. Measure all spices, milk, cream, butter and set aside.

   Time: PT10M

2. Heat Ghee and Fry Garlic

   Add ½ cup ghee to the handi over medium‑high heat. When hot, add the crushed garlic and sauté for about 30 seconds until fragrant, being careful not to let it brown.

   Time: PT1M

3. Fry Chicken

   Increase the heat to high and add the chicken pieces. Fry, stirring constantly, for 7‑8 minutes until the pieces turn light golden and release some of their juices.

   Time: PT8M

4. Remove Excess Ghee

   Turn off the heat and carefully spoon out the excess ghee that has risen to the surface. Set the ghee aside for later use.

   Time: PT2M

5. Add Tomato Base

   Return the pot to medium heat. Stir in the tomato puree, tomato paste, salt, coarse black pepper and chili flakes. Cook for 4‑5 minutes, stirring occasionally, until the oil begins to separate from the masala.

   Time: PT5M

6. Incorporate Milk and Cream

   Mix the milk and heavy cream together, then pour into the pot. Reduce heat to low‑medium and simmer for 5 minutes, allowing the gravy to thicken and turn a light orange hue.

   Time: PT5M

7. Final Seasoning and Butter

   Add chicken powder, cumin powder, coriander powder and the reserved butter (or extra ghee). Stir well and cook for another 3‑4 minutes on low heat until the butter melts and the aroma is released.

   Time: PT4M

8. Rest and Serve

   Turn off the flame, cover the handi and let the chicken rest for 2 minutes. Transfer to a serving bowl or small individual handi and serve hot with naan, roti or rice.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

45 g

Carbohydrates

8 g

Fat

45 g

Fiber

2 g