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Chicken Handi Recipe By Chef Fauzia

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naila from Karachi
Ingredients
  1. 300 grams of Chicken
  2. 2 Onions (thinly sliced)
  3. 1 Tomato (chopped)
  4. 3 Green Chillies (sliced)
  5. A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
  6. Salt (to taste)
  7. 1 tsp. of Turmeric Powder (Pisi Haldi)
  8. 1 tsp. of Red Chilli Powder (Pisi Lal Mirch)
  9. 1 tsp. of Coriander Powder (Pisa Dhania)
  10. 100 grams of Cashewnut Paste
  11. 150 grams of Ginger Paste (Pisi Adrak)
  12. 150 grams of Garlic Paste (Pisa Lehsan)
  13. 250 grams of Butter
  14. 150 grams of Cooking Oil
Method
  • Heat oil in a pot or handi until hot. Add onions and fry until they are golden brown to transparent. Add in the chicken pieces and stir for 3-4 mins. Add in ginger paste, garlic paste, tomato, green chillies, and cashewnut paste; stir for a few minutes.
  • Add red chilli powder, turmeric powder, coriander powder, butter, and salt to taste. Add some water as required. Cover and cook on low heat until the chicken is well done.
  • Garnish with coriander/cilantro leaves and mix.
  • Tip: You may freeze the chicken bones to use in soups or stocks.
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Reviews & Discussions

Hi I have made this recipe a number of times in the past and I have to say it's incredibly delicious! I do however wanted to inquire/ point out that the recipe calls for a total of 400 grams of fat....which seems excessive. Is this a mistake 250 grams of butter and 150 grams of oil. That being said, I used considerably less and i wanted to lick the plate clean! So for those wondering if they can make it with less butter/oil and have it taste good...the answer is YES!!

  • Char, Toronto
  • Wed 06 May, 2020