Chicken Boneless Chinyoti Handi Recipe
Unlike Lahore, in Islamabad there are not many choices when it comes to eating out. Most of the times when it comes to eating out, my husband and I prefer places which are economical and serve fresh food but unfortunately there are just a few such places located in Islamabad.
Mr. Chips is one of such places. It is not exquisitely decorated nor have a good ambience but the place over all is neat and the best part is that the food served at this place is always fresh and tasty. It is relatively cheap and my kids just love their food, specially their Boneless Chicken Chinyoti handi.
So I experimented in my kitchen and now I quite frequently make this boneless handi at home which tastes pretty close to the one served at Mr. Chips.
You can serve this dish with naan, roti or rice of your choice. My son’s favorite dish to accompany Chaniyoti handi or his favorite Chicken Ginger is Channey Ki Daal.
- Boneless Chicken cut in small cubes 500g
- Ginger Garlic Paste 2 tbsp
- Salt to taste
- Black pepper ¼ tsp
- Turmeric Powder ½ tsp
- Yogurt ¼ cup
- Ghee or Butter 2 tsp (Sometimes I put bighar of ghee and sometimes use butter)
- Onions 2 Finely Chopped
- Cumin Powder 1 ½ tsp
- Coriander Powder ½ tsp
- Methi Qusoori (Dry Fenugreek leaves) 2 tbsp
- Garam Masala 1 tsp
- Cream ¼ cup
- Tomatoes 3 Finely Chopped
- Red Chili Powder 1 tsp
- Green Chilies diced
- Whole red Chilies 6-7
- Tomato Ketchup 1 tbsp
- All Purpose Flour 1 tsp
- Oil ¼ cup
- Fresh Coriander Leaves Chopped 2 tbsp
Take some oil in a pan or wok and fry chicken pieces in that on medium heat.
Remove from oil when chicken pieces are cooked through and keep aside.
In the same oil add chopped onion and sauté till onion is translucent.
After that add ginger garlic paste and fry. None of the ingredients should change color. Add some water (around 1 tbsp at a time) to keep the mixture soft and to keep it from changing color. Cook this way for around 10 minutes.
Then add turmeric powder, cumin powder and Red Chili Powder and keep on cooking for another 2-3 minutes.
After that finely chopped tomatoes and salt. Cover the wok with a lid and let the tomatoes get soft on low heat. It will take around 12-15 minutes.
After that turn the flame high and add chicken and fry.
Also add methi, green chilies, black pepper, garam masala and coriander powder.
When oil starts to surface, add yogurt, ketchup, whole red chillies and cream.
Mix all-purpose flour with ½ cup water and add that to gravy.
Cook for 5-6 minutes. You can add some more water if you think gravy is too thick.
Put this salan in a handi or other serving dish.
Now in a separate frying pan take ghee for tempering or bighar and fry whole red chilies in that for 2-3 minutes till they change color and become fragrant and aromatic. Pour this over your cooked handi.
Alternatively you can add red chilies at the stage when you added yogurt and put a piece of butter on top while serving your handi.
Garnish with fresh, chopped coriander leaves.