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Boneless Chicken Handi

Boneless Chicken Handi
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This isn’t your average chicken curry! It’s a rich, creamy, and surprisingly simple Boneless Chicken Handi you can whip up on a weeknight. The secret? A silky cashew and yogurt sauce that makes it taste like it came from a top-notch restaurant. Perfect for scooping up with warm naan!

Ingredients

Scale

Chicken & Base

  • 1.2 lbs boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 medium red onions, roughly chopped
  • 5 tbsp neutral oil
  • 3 tsp ginger-garlic paste
  • 4 tbsp tomato paste

Creamy Paste

  • 12 cashews, soaked in warm water for 15 mins
  • 3 tbsp full-fat yogurt

Spices & Aromatics

  • 1 tbsp coriander powder
  • 1 tsp red chilli powder (or to taste)
  • ½ tsp turmeric powder
  • ½ tsp cumin powder
  • ½ tsp white pepper powder
  • 1 tsp sea salt
  • 3 Thai green chillies, slit lengthwise
  • ½ cup water
  • 1 tbsp fresh cilantro, chopped (for garnish)

Instructions

  1. Make the Pastes: First, blend the onions into a puree and set aside. In the same blender, blitz the soaked cashews and yogurt until completely smooth.
  2. Cook the Base: Heat oil in a wok or pot over medium heat. Add the onion puree and ginger-garlic paste. Cover and cook on low-medium for 10 minutes, stirring occasionally, until it forms a thick, jam-like paste.
  3. Sauté Chicken & Spices: Turn heat to medium. Add the chicken, all powdered spices, and salt. Stir-fry for 10 minutes until the chicken is coated and you see oil separating from the masala.
  4. Simmer to Perfection: Stir in the tomato paste, the cashew-yogurt paste, and the slit green chillies. Cook on high for 5 minutes. Pour in ½ cup of water, stir, then cover and simmer on low for a final 10 minutes until the chicken is tender.
  5. Garnish & Serve: Garnish with fresh cilantro and serve immediately.

Notes

Tips & Tricks

  • Don’t rush the onions! Letting the onion paste cook down properly for the full 10 minutes is the key to a deep, rich flavor.
  • For an even creamier sauce, use full-fat yogurt. It prevents the sauce from splitting when heated.
  • Want a brighter red color without extra heat? Use Kashmiri red chilli powder.

Serving Suggestions

  • This dish is amazing with fluffy basmati rice, warm naan, or roti for scooping.
  • A simple side salad of cucumber, tomato, and onion adds a nice, fresh crunch.

Storage & Reheating

  • Store leftovers in an airtight container in the fridge for up to 3 days. The flavor is often even better the next day!
  • Reheat gently on the stovetop. Add a splash of water or milk if the gravy has thickened too much.

Find it online: https://masaladiaries.com/boneless-chicken-handi/