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Chicken handa

Chicken handa is curry with rich gravy and makes a very good Sunday afternoon meal. It is a very special dish in many parts of northern India. It is easy to make and does not have many hot spices, making it easy on the body.  It goes very well with rice or naan bread.
Print Recipe
Prep Time 5 minutes
Cook Time 50 minutes
Resting Time 4 hours
Total Time 55 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 gms Chicken Cleaned and Washed
  • 3 Tbsp Ghee Clarified Butter
  • 1 Large Onion
  • 2 Green Chilli
  • 4 Cloves Garlic
  • 1 Large Tomato
  • 1 tsp Ginger Paste
  • 1 tsp Cumin Seeds
  • 2 tsp Crushed Coriander seeds
  • ½ tsp Turmeric Powder
  • 1 tsp Chilli Powder
  • 1 tsp Garam Masala
  • 1 Cup Yogurt
  • 1 Stem Fenugreek Leaves
  • ½ Cup Cream

Method
 

  1. Add ghee to a flat bottomed vessel. Once the ghee is hot, add finely sliced onions and fry till they are dark golden brown.
  2. Remove the onions from the oil and keep aside. To the same ghee add chopped garlic and fry till light brown and then add tomatoes and fry well for 10 minutes.
  3. Add the fried onions and stir well. To this add ginger paste and fry well till the raw flavor is gone, then add cumin and crushed coriander seeds and fry for 5 minutes.
  4. Add chilli, turmeric, chilli powder, salt and mix for 2 minutes and to this add the chicken pieces and fry for 15-20 minutes or till chicken is cooked.
  5. When chicken is cooked, cover with a lid and cook for 5 minutes.
  6. Add beaten yogurt, ½ tsp coriander seeds and fenugreek leaves and cook for 5 minutes.
  7. Add ½ cup cream and stir and finally garnish with garam masala and stir for 5 minutes.