Boneless Chicken Handi Recipe
This creamy and flavorful Boneless Chicken Handi is packed with warming spices, cashew paste, and yogurt for the ultimate comforting curry. Perfect with naan or rice for a weeknight dinner!
Equipment
- 1 Handi or deep pan Heavy bottomed for best results
Ingredients
Main ingredients
- 2 red onions medium-sized
- 3 tablespoon yogurt
- 12 cashews soaked in water
- 5 tablespoon cooking oil
- 3 teaspoon ginger-garlic paste
- 1.2 lbs chicken breast boneless, bite-sized pieces
- 1 tablespoon coriander powder
- 1 teaspoon red chilli powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon white pepper powder
- 1 teaspoon sea salt
- 4 tablespoon tomato paste
- 3 Thai green chillies slit
- 1 tablespoon cilantro optional
Instructions
Instructions
- Slice the red onions thinly and set aside.
- Grind soaked cashews with a little water to make a smooth paste.
- Heat cooking oil in handi over medium heat. Sauté sliced onions until golden brown.
- Add ginger-garlic paste and cook for about 2 minutes until raw smell fades.
- Add chicken pieces. Sauté until they turn white and slightly brown.
- Add powdered spices and sea salt. Cook 2–3 minutes to toast the spices.
- Stir in yogurt and cook for 3–4 minutes, stirring constantly.
- Add cashew paste and mix well to thicken the curry.
- Cover handi and cook on low heat for 15–20 minutes until chicken is tender and oil separates.
- Garnish with cilantro if desired before serving.
- Serve hot with naan or rice.
Notes
Use thighs instead of breasts for juicier curry. Pre-ground pastes and pre-chopped onions are great shortcuts. Adjust chilli to your spice preference.