- Boneless Chicken – 1 kg
- Piyaz (Onion) – 3 medium
- Tamater (Tomatoes) – 3 medium
- Dahi (Yogurt) – 1 cup
- Lehsan (Garlic) paste – 1 tsp
- Pissi Laal Mirchen (Red Chilli powder) – 2 tsp
- Namak (Salt) – tsp
- Haldi (Turmeric powder) – ¼ tsp
- Zeera (Cumin) powder – ½ tsp
- Garam Masala (Whole spices) powder – ½ tsp
- Dhaniya (Coriander) powder – 1 tsp
- Qasoori Methi – 1 tbs
- Doodh (Milk) – ¾ cup
- Cream (Malai) – ¾ cup
- Ghee – ½ cup
Step 1: Add Ghee and Piyaz (Onion) to a pan and fry until golden brown. Add the fried Piyaz (Onion), Tamatar (Tomatoes), and Dahi (Yogurt) to a blending jug and blend to make a paste.
Step 2: Add the blended paste to the oil used to fry the Piyaz (Onion). Add Pissi Laal Mirchen (Red Chilli Powder), Namak (Salt), Haldi (Turmeric powder), Dhaniya (Coriander) powder, Zeera (Cumin) powder, Garam Masala (Whole spices) powder, Lehsan (Garlic) paste, ½ tsp Qasoori Methi (remaining half will be used later) and mix.
Step 3: Cook at medium to low flame till the masala is ready. Add Chicken, mix, and cook for 2 minutes. Add Dhoodh (Milk) and mix.
Step 4: Cook at low flame till the chicken becomes tender. Add Cream (Malai) and mix. Add the remaining Qasoori Methi and mix. Cook for 1-2 minutes at low flame.
Delicious Restaurant Style Chicken Handi is ready for you to enjoy.