Chicken Boneless Handi



10 min


20 min


For chicken lovers, chicken boneless handi is a special treat for the senses. Not only does it taste good, but it also tastes equally wonderful with rice as it does with a roti/tortilla/bread.


  • 1/2 kg ‏Chicken boneless
  • 2 ‏Onions roughly chopped
  • 2 tbsp ‏Garlic-Ginger paste
  • 1 tsp ‏Red chili powder
  • 3 large ‏Tomatoes
  • 1 cup + 2 tbsp extra ‏Yogurt
  • 1 tsp ‏White cumin (crushed)
  • 1/2 tsp ‏Black pepper powder
  • 1 tbsp ‏Coconut powder
  • 1 tsp ‏Kasoori meethi
  • 3 – 4 ‏Green chilies
  • 1 tbsp ‏Julian ginger
  • 1/2 cup ‏Cream
  • 1 tbsp ‏Flour
  • 1/2 tsp ‏Garam masala
  • 3 tbsp ‏Oil


  1. Heat oil in a pan; cook the onions till they turn golden.
  2. Add chicken, garlic/ginger paste, red chili powder and mix well. Add the chopped deskinned tomatoes and mix well, Cover and cook till the tomatoes are almost dissolved and form a sauce.
  3. Add yogurt, black pepper powder, garam masala powder and crushed white cumin. Cover for further 2 minutes. Then add the dried coconut and cook the chicken for 5 minutes.
  4. Once done add kasoori methi, finely chopped green chilies, Julian ginger, cream, extra yogurt and flour to it and stir well. If the sauce is too thick add 1/2 cup milk to it. Lastly add salt.
  5. The assembly of the handi is important. If you don’t have a handi pour this buttery sauce over your chicken sauce and mix just before serving. Place a handi directly onto your stove on the slowest flame. Let it get hot a bit then add 1 tsp oil and 2 tbsp butter. Once the butter has melted pour all of the chicken sauce in to it. Top it with some ginger, 1/2 tsp Garam masala and coriander and put a lid on it. Cook for further half a minute on a really slow flame and ready to eat it is
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