Shahi Chicken Handi
Summary
- This video demonstrates how to prepare a rich and flavorful Shahi Chicken Handi. Boneless chicken is marinated with a blend of aromatic spices, then cooked in a creamy tomato and yogurt-based gravy, finished with fresh herbs for a truly royal dish.
All Ingredients - For Marination
- Boneless Chicken 500 grams
- Salt 1 teaspoon
- Turmeric Powder 1/2 teaspoon
- Ginger-Garlic Paste 1 tablespoon
- Black Pepper Powder 1/2 teaspoon
- Coriander Powder 1 tablespoon
- Cumin Powder 1 teaspoon
- Garam Masala Powder 1 teaspoon
- Red Chili Powder 1 tablespoon
- Kashmiri Red Chili Powder 1 tablespoon
- Lemon Juice 1 tablespoon
All Ingredients - For Gravy
- Ghee or Oil 4 tablespoons
- Onions 1 large, finely chopped
- Tomato Paste 1/2 cup
- Tomato Ketchup 2 tablespoons
- Yogurt 1/4 cup
- Fresh Cream 1/4 cup
- Salt to taste (if needed)
- Kasuri Methi (Dried Fenugreek Leaves) 1 teaspoon
- Fresh Coriander Leaves 2 tablespoons, chopped
- Fresh Mint Leaves 1 tablespoon, chopped
- Green Chilies 2-3, slit
Tools You'll Need
- Pot
- Bowl
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a bowl, combine the boneless chicken with salt, turmeric powder, ginger-garlic paste, black pepper powder, coriander powder, cumin powder, garam masala powder, red chili powder, Kashmiri red chili powder, and lemon juice. Mix all ingredients thoroughly until the chicken is well coated. Let it for at least .
Step 2: Sauté Onions
Heat ghee or oil in a heavy-bottomed pot or handi. Add the finely chopped onions and on medium-high heat until they turn golden brown, about .
Step 3: Cook Marinated Chicken
Add the chicken to the pot with the onions. Cook on high flame, stirring continuously, until the chicken changes color and the raw smell of the spices dissipates, approximately .
Step 4: Add Tomato Paste and Ketchup
Stir in the tomato paste and tomato ketchup. Continue to for another , ensuring the raw flavor of the tomatoes is cooked out and the mixture thickens.
Step 5: Incorporate Dairy
the flame to low. Add the yogurt and fresh cream to the chicken mixture. Mix well until everything is combined and the gravy becomes smooth and creamy. Add additional salt if needed, then mix again.
Step 6: Simmer the Handi
Cover the pot with a lid and let the chicken on low flame for , or until the chicken is tender and fully cooked through. The oil should start to separate from the gravy.
Step 7: Garnish and Serve
Uncover the pot and stir in the kasuri methi, chopped fresh coriander leaves, chopped fresh mint leaves, and slit green chilies. Mix gently. Cover again for to allow the flavors to meld. Serve hot with naan, roti, or rice.
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