Balochi Chicken Handi Recipe
Main Ingredients
Spices
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Fry the Chicken
Heat cooking oil in a wok. Add 500 grams of boneless chicken pieces and 1 teaspoon of salt. Fry the chicken on medium flame for until it turns white and slightly browned.
Add Ginger-Garlic Paste and Water
Add 0.5 tablespoon of ginger-garlic paste to the chicken and for . Then, add 0.25 cup of hot water and cook on high flame until the water starts to bubble.
Incorporate Tomato Puree and Initial Spices
Add 0.5 cup of tomato puree (blended tomatoes) to the chicken. Mix well and cook for until the tomatoes are well incorporated and the mixture thickens. Add 1 teaspoon crushed coriander, 1 teaspoon crushed red chili, 0.5 teaspoon turmeric powder, 0.5 teaspoon salt, and 4-5 sliced green chilies. Mix thoroughly for . Cover the wok and let it cook for to infuse the flavors.
Add Lemon and Yogurt
Uncover the wok and mix the chicken again for until the oil separates. Add 4-5 lemon slices and mix for . Then, add 0.25 cup of yogurt and mix well for on medium-high flame until the yogurt is fully combined and the mixture is well-bhunai ().
Add Remaining Spices and Cream
Add 0.5 teaspoon dried fenugreek leaves, 0.5 teaspoon cumin powder, 0.5 teaspoon crushed black pepper, 1 teaspoon karahi masala, and 0.5 teaspoon garam masala. Mix for . Finally, add 5-6 tablespoons of cream and mix thoroughly for on medium-high flame until the cream is well-blended and the handi achieves a rich, creamy consistency.
Prepare for Serving and Garnish
In a separate small bowl, melt 1-2 tablespoons of butter or ghee over a flame. Transfer the cooked Balochi Chicken Handi into the heated serving bowl with the melted butter. Garnish with fresh ginger and chopped cilantro before serving.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 6 swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
Variations
Simple ways to adapt this recipe.
- For a richer flavorIngredient swap
Use mutton or beef instead of chicken.
- Add a pinch of saffronCustomise
Add a pinch of saffron soaked in warm milk for an aromatic touch.
- Garnish with fried onions forCustomise
Garnish with fried onions for extra crunch and flavor.
Helpful Tips
Small details that can improve the final result.
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