Restaurant Style Chicken Handi Recipe
If you’ve ever found yourself enchanted by the rich, creamy gravies of your favorite South Asian restaurant, you’re in for a treat with this Restaurant Style Chicken Handi recipe. This aromatic, utterly luscious chicken curry simmers in a velvety sauce laced with warming spices, making each bite deeply satisfying. It’s more than just a meal; it’s a kitchen adventure that delivers restaurant magic straight to your own table. With a handful of pantry-friendly ingredients and some simple techniques, you can whip up the kind of handi that gets polished off in minutes!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Restaurant Style Chicken Handi lies in its harmony of simple, everyday ingredients. Each one has a special role — some bring that signature heat, others add richness, color, or an irresistible aroma that fills the whole kitchen. Don’t be tempted to skimp; these elements team up to create an unforgettable flavor.
- Chicken (boneless, cubed): Tender chicken cubes soak up all the luscious handi flavors and cook quickly.
- Cooking oil: The foundation for sautéing, building a rich, glossy sauce.
- Ginger garlic paste: Adds a punch of fresh, earthy heat that’s totally essential.
- Tomatoes (halved): Their natural sweetness balances the spices and adds body to the gravy.
- Tomato paste: Intensifies the tang and deepens the color of the sauce.
- Crushed red pepper: Provides bold heat—adjust to taste if you prefer it mild or fiery.
- Red chili powder: Contributes not just spice, but a stunning warm hue.
- Salt: Brings all the flavors together and amplifies the savory notes.
- Turmeric powder: Adds golden color and gentle bitterness.
- Cumin powder: Delivers toasty, earthy undertones that scream “classic handi.”
- Coriander powder: Fresh and citrusy, it layers in subtle complexity.
- White pepper: A gentle peppery kick different from black pepper.
- Black pepper: Deepens the overall warmth and piquancy.
- Yogurt: Offers tang, softens the chicken, and helps create that signature creaminess.
- Coconut powder: Adds a faint, sweet nuttiness that feels luxurious.
- Cooking cream: The final flourish for an extra-silky, luscious finish.
- Dried fenugreek leaves (kasuri methi): The ultimate restaurant touch; nutty and slightly bitter, they make the flavor soar!
How to Make Restaurant Style Chicken Handi
Step 1: Sauté the Chicken
Start by heating the oil in a heavy-bottomed pan. Add your chicken cubes and ginger garlic paste, stirring over high heat. The goal? Sear and sauté until the chicken just changes color. This early blast ensures the meat seals in its juices and sets a robust foundation for your Restaurant Style Chicken Handi.
Step 2: Steam the Tomatoes
Nestle the halved tomatoes into the pan, reduce the heat to medium-low, and cover. Let them gently steam until the skins are wrinkled and can be peeled off easily—this step breaks them down and coaxes out all their natural sweetness.
Step 3: Peel and Spice
Peel away the tomato skins and discard them. Now add the crushed red pepper, red chili powder, white and black pepper, salt, cumin, coriander, and tomato paste. Give everything a really good mix so the chicken gets coated in a vibrant, deeply spiced base.
Step 4: Cook Until Oil Separates
Crank up the heat to medium-high and let the mixture cook, stirring often, until you notice the oil starting to separate from the masala. This classic technique signals the masala is perfectly cooked. Stir in the coconut powder for a hint of sweetness and nutty aroma—it’s the secret to truly authentic Restaurant Style Chicken Handi.
Step 5: Add Yogurt
Spoon in the yogurt and continue to cook over medium-high heat until you once again see oil rising to the surface. This slow stage melts the spices together and yields that essential creamy consistency of a traditional handi curry.
Step 6: Finish with Cream and Fenugreek
Stir in the cooking cream and kasuri methi. This duo swoops in at the end, transforming the sauce into a silken, aromatic blanket that hugs every morsel of chicken.
Step 7: Simmer and Serve
Drop the heat to low, cover, and let your handi gently simmer for about 5 minutes. This last moment lets all the flavors marry and amplifies the signature depth expected from the very best Restaurant Style Chicken Handi.
Step 8: Garnish and Enjoy
Transfer to a serving dish, drizzle with extra cream, and shower with fresh ginger slivers, green chilies, and chopped coriander. You’ll feel like a restaurant chef, only happier, because it’s all yours!
How to Serve Restaurant Style Chicken Handi
Garnishes
Nothing completes Restaurant Style Chicken Handi quite like those finishing touches. A flourish of sliced fresh ginger, thinly sliced green chilies, and a handful of chopped coriander not only add bursts of color, but their fresh, peppery notes brighten up the rich, creamy sauce. Don’t forget a swirl of extra cream to make it look irresistible!
Side Dishes
This chicken handi just begs to be sopped up with soft, pillowy naan or flaky roti. If you prefer something lighter, pair it with plain, fluffy basmati rice or even cumin rice for extra depth. A cooling cucumber raita or crunchy salad on the side balances the meal beautifully.
Creative Ways to Present
For a festive touch, serve your handi in a traditional clay pot (if you have one!) to channel true restaurant style. Individual handi pots or small mini-copper bowls are extra charming at dinner parties. For a homely spin, sprinkle toasted coconut or pomegranate seeds on top—the pop of color and texture will wow your guests!
Make Ahead and Storage
Storing Leftovers
Store any leftover Restaurant Style Chicken Handi in an airtight container in the refrigerator. It keeps well for up to 3 days—the flavors actually get even better as they meld together. Just cool completely before sealing to keep everything fresh and delicious!
Freezing
You can absolutely freeze this handi for future cravings! Spoon cooled chicken handi into freezer-safe containers, leaving a little room for expansion. Freeze for up to 2 months. For best texture, thaw in the refrigerator overnight before reheating.
Reheating
Gently reheat the handi on the stovetop over low heat. Add a splash more cream or water if the sauce seems too thick. Stir occasionally to keep the creamy sauce from sticking, and finish with a little fresh coriander before serving for that just-made taste.
FAQs
Can I use bone-in chicken for Restaurant Style Chicken Handi?
Absolutely! Bone-in pieces make the sauce even richer and more flavorful. Just allow a little extra simmering time so the meat gets cooked all the way through and falls right off the bone.
What can I substitute for coconut powder?
If you don’t have coconut powder, unsweetened desiccated coconut or even a splash of coconut milk will add a similar touch of sweetness and body. Just watch the quantity so your handi stays balanced!
Is there a non-dairy alternative for the cream?
Definitely. You can sub in a thick, unsweetened coconut cream or even cashew cream for silkiness with a twist. This keeps Restaurant Style Chicken Handi luscious and friendly to those avoiding dairy.
How spicy is this dish?
The beauty is, you’re in full control! With both crushed red chili and chili powder in the ingredients, you can dial the heat up or down. Prefer a milder handi? Start light and add more after tasting.
Can I make Restaurant Style Chicken Handi ahead of time?
Yes, and it might even be tastier that way. Letting it sit in the fridge overnight deepens the flavors and makes next-day meals effortless. Just reheat gently and adjust the cream if needed.
Final Thoughts
Whether you’re treating yourself on a cozy night in or impressing dinner guests, this Restaurant Style Chicken Handi promises to be a total crowd-pleaser. I hope you dive in and discover that classic restaurant flavor truly is possible in your own home—give it a try, and see just how easy delicious can be!
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Restaurant Style Chicken Handi Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
Enjoy the rich and flavorful Restaurant Style Chicken Handi right in your own kitchen with this easy-to-follow recipe. Tender boneless chicken cooked in a creamy tomato-based sauce with a perfect blend of spices.
Ingredients
Main Ingredients:
- 500g (1.1 lbs) boneless chicken (cut in cubes)
- ⅓ cup cooking oil
- 1 tsp ginger garlic paste
Spices and Seasonings:
- 2 medium tomatoes (halved)
- 1 tbsp tomato paste
- 1 tsp crushed red pepper
- ½ tsp red chili powder
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp white pepper
- 1/2 tsp black pepper
- 1 tsp coconut powder
- 1 tsp dried fenugreek leaves (kasuri methi)
Finishing Touches:
- 1/4 cup yogurt
- 1/4 cup cooking cream
Instructions
- Heat oil and Sauté Chicken: Heat oil in a pan, add chicken and ginger-garlic paste, sauté until the chicken changes color.
- Steam Tomatoes: Add halved tomatoes, cover, and let them steam until skins can be easily removed.
- Add Spices: Peel off tomato skins, add spices and tomato paste, cook until oil separates.
- Intensify Flavors: Stir in coconut powder, then add yogurt and cook until oil rises to the surface.
- Final Touches: Add cooking cream and dried fenugreek, simmer covered for 5 minutes.
- Serve: Transfer to a dish, garnish, and serve with naan, roti, or rice.
Notes
- This dish is best enjoyed fresh but also tastes great as leftovers.
- You can adjust the spice levels to suit your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Pakistani
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Chicken Handi, Restaurant Style, Pakistani Cuisine, Creamy Chicken Recipe
