Chicken Boneless Handi by @samsweetandspicetreats

45 min
Medium

4 servings

🍗

500 g

Chicken Thigh Boneless

🍅

2

Tomatoes

🧅

1

Onion

🫚

15 ml

Ginger Garlic Paste

🧂

3 g

Salt

🌶️

1 g

Red Chilli Powder

🟡

0.5 g

Turmeric

🌿

1 g

Garam Masala

🛢️

1 tbsp

Crushed Coriander Seed

🌰

6 g

Crushed Cumin

🌿

0.5 tsp

Kasuri Methi

🥣

60 ml

Yogurt

🥛

60 ml

Fresh Cream

🫗

120 ml

Oil

🫑

2

Green Chillies

🫚

3 cm

Ginger

Preparation Steps

  1. Step 1/9

    Finely chop 2 tomatoes, slice 1 onion, and cut 500 g boneless chicken thigh into small cubes.

    tomato
    onion
    boneless chicken thigh
    🔪chef's knife
    🪵cutting board

  2. Step 2/9

    Heat 120 ml cooking oil in a deep pan over medium heat. Add the sliced onion and fry until light golden, about 5 to 7 minutes.

    cooking oil
    onion
    🥄wooden spoon

  3. Step 3/9

    Add 1 tbsp ginger garlic paste and sauté for 1 minute until fragrant.

    ginger garlic paste
    🥄wooden spoon
    🥄measuring spoons

  4. Step 4/9

    Add the chopped tomatoes and cook, stirring frequently, until they soften into a smooth, thick masala paste, about 6 to 8 minutes.

    tomato
    🥄wooden spoon

  5. Step 5/9

    Stir in salt, 1/2 tsp red chili powder, and 1/4 tsp turmeric powder until evenly combined.

    salt
    red chili powder
    turmeric powder
    🥄wooden spoon
    🥄measuring spoons

  6. Step 6/9

    Add the cubed chicken and stir to coat it in the masala. Cook covered over medium-low heat until tender and cooked through, about 12 to 15 minutes.

    boneless chicken thigh
    🥄wooden spoon

  7. Step 7/9

    Whisk 60 ml plain yogurt in a bowl until smooth. Add it with 1 tbsp crushed coriander seeds and 1 tbsp crushed cumin, then stir-fry for 3 to 4 minutes.

    plain yogurt
    crushed coriander seeds
    crushed cumin
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring cups
    🥄measuring spoons

  8. Step 8/9

    Add 1/2 tsp dried fenugreek leaves, 1/2 tsp garam masala, and 60 ml fresh cream. Stir gently and simmer for 2 minutes until creamy.

    dried fenugreek leaves
    garam masala
    fresh cream
    🥄wooden spoon
    🥄measuring cups
    🥄measuring spoons

  9. Step 9/9

    Cut 2 green chilies and the fresh ginger into thin strips. Garnish the chicken handi and serve hot.

    green chili
    fresh ginger
    🔪chef's knife
    🪵cutting board

Composition

Ingredients

Types

Vegetables, Condiments, Seasonings, Spices, Dairy

Ingredients

Chicken thigh boneless, Tomatoes, Onion, Ginger garlic paste, Salt, Red chilli powder, Turmeric, Garam masala, Crushed coriander seed, Crushed cumin, Kasuri methi, Yogurt, Fresh cream, Oil, Green chillies, Ginger

Allergens

Milk

Dietetics

Dietary regimen

Gluten-free, Low carbohydrate, Ketogenic

Calories

610 kcal

Macro nutrients

Protein: 31g, Fat: 47g, Carbohydrates: 13g, Fiber: 3g, Sugar: 7g

Nutritional Information

Minerals

Calcium: 120mg, Iron: 3.2mg, Potassium: 620mg, Sodium: 510mg

Vitamins

Vitamin A: 115mcg, Vitamin C: 16mg, Vitamin B12: 0.7mcg, Vitamin B6: 0.6mg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

chef's knife, cutting board, measuring cups, measuring spoons, wooden spoon, mixing bowl

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Curry

Occasions

Dinner, Family meal, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Creamy, Tender, Velvety, Thick

Flavors

Savory, Spicy, Tangy, Aromatic, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool before refrigerating,Store in an airtight container,Reheat until piping hot), freezer : 2 months (Freeze in an airtight freezer-safe container,Thaw overnight in the fridge,Reheat gently to prevent cream from splitting)