There are so many versions of Handi recipes out there and all are amazing undoubtly. The one I am going to share today is my ultimate favorite, why? You will get to know its uniqueness just by having a look at the ingredients. Mughlai cuisine is best known for its mild spices and use of dry fruits in the gravy giving a rich dense consistency and aroma of the spices. Furthermore, by using cream and butter in the end, it gives more richness and depth to the flavor. What makes this recipe a bit different are the nontraditional sauces which are normally NOT used in a Handi recipe , you need to try it to believe it 😊
Chicken (Boneless or with bones) : Cut in 8 gravy pieces ( around 1 kg )
Ginger & Garlic Paste: 1 Tablespoon each
Onion – Medium sized -Sliced: 4
Yogurt: ½ Cup
Tomatoes – Medium sized – Cubed: 4
Red chilli powder: ½ Teaspoon
Black Pepper powder: ¼ Teaspoon
All spice powder: ½ Tablespoon
Salt: According to taste
Tomato Ketchup: 1 Tablespoon
Soy Sauce: 1 Tablespoon
Chilli Sauce: 1 Tablespoon
Almonds – Soaked: 8-10
Coconut Flakes: 4 Tablespoons
Fresh Cream: ½ Cup
Butter: 1-2 Tablespoon
Oil: For Cooking
Green chillies/Coriander leaves: For garnishing
Heat oil in a pan. Add in your sliced onions. Sauté and golden brown them. Drain and take them out.
Add them in a blender jug and chop with tomatoes and yogurt.
Blend pre soaked almonds and coconut flakes together.
Meanwhile in the same pan and oil, add in the ginger and garlic paste. Sauté it till fragrant. Add in the chicken and let it change color. Add in salt, red chilli powder, black pepper powder, chilli sauce, soy sauce, ketchup.
Add onion and tomato paste followed by almonds and coconut paste. Cook till oil separates.
Add in all spice powder, fresh cream and butter. Cover and let it cook till the chicken is done (approx. 15 minutes)
Dish it out and garnish with green chillies & coriander powder.
Serve hot with tandoori roti or naan.