Creamy Boneless Chicken Handi

Step 1: Sauté Onions

Heat 4 tablespoons of cooking oil in a pan. Add 2 finely chopped medium-sized onions and sauté until they are lightly golden brown. Do not over-brown them.

Step 2: Cook Chicken

Add 750g of bite-sized boneless chicken to the pan. Mix well with the onions and cook until the chicken pieces turn white, which should take about 2 minutes.

Step 3: Add Spices

Add 1.5 tablespoons of ginger-garlic paste, 1 teaspoon of red chili powder, 0.5 teaspoon of turmeric powder, 0.5 teaspoon of garam masala powder, 1 teaspoon of salt, 1 teaspoon of roasted cumin powder, 0.25 teaspoon of black pepper powder, and 1.5 tablespoons of Kashmiri red chili powder. Mix thoroughly to ensure all spices are evenly coated on the chicken.

Step 4: Simmer Chicken

Pour in 1 cup of water and 3 tablespoons of vinegar. Stir everything together. Cover the pan with a lid and cook on high flame for approximately 6-7 minutes, allowing the chicken to tenderize and absorb the flavors.

Step 5: Add Tomato Ketchup

Remove the lid from the pan. Add 4 tablespoons of tomato ketchup to the chicken and gravy mixture. Stir well to combine.

Step 6: Incorporate Yogurt and Cream

Turn off the flame. Add 4 tablespoons of yogurt and 4 tablespoons of cream (tetra pack or fresh) to the pan. Mix thoroughly until all ingredients are well combined and a smooth, creamy texture is achieved. Turning off the flame prevents the dairy from curdling.

Step 7: Final Simmer

Turn the flame back on to medium heat. Cook the mixture for another 3-4 minutes, stirring occasionally, until the gravy thickens to your desired consistency and the oil begins to separate from the sides of the pan.

Step 8: Garnish and Serve

Turn off the flame. Add a handful of freshly chopped coriander and mix it into the handi. Dish out the creamy boneless chicken handi into a serving bowl. Garnish with a lemon slice and sliced green chilies before serving. Enjoy with naan or rice.

• Do not over-brown the onions; they should be lightly golden.

• Add yogurt and cream after turning off the flame to achieve a smooth, lump-free texture.

• Vinegar helps tenderize the chicken and eliminates any raw smell, contributing to a restaurant-style flavor.

• Kashmiri red chili powder is used primarily for its vibrant color rather than heat.

• You can use homemade fresh cream (malai) instead of store-bought tetra pack cream for a richer flavor.