Chicken Makhani Handi | Chicken Handi Recipe | Chicken Makhani Recipe | Restaurant Style Chicken Handi | Chicken Handi by Spice Eats | Chicken Handi | Boneless Chicken Gravy | Chicken Recipe | Handi Chicken | Boneless Chicken Curry Recipe

Ingredients for Chicken Makhani Handi:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Boneless Chicken thighs, 1” pieces- 500 gms

For Marination:
– Salt- 1 tsp
– Crushed (Black) Peppercorns- 1 tsp
– Ginger Garlic Paste- 1 tsp

Makhani Gravy:
A)
– Red tomatoes, cut into 4-6 pieces- 2 medium (150 gms)
– Green Chillies, cut- 2-3
– Ginger Garlic paste- 2 tsp
– Red Chilli Powder- 3/4 tsp
– Green Cardamom- 3
– Cloves- 4
– Salt- 1/2 tsp
– Water- 250 ml

B) After straining the gravy:
– Butter- 2 tbsp or cubes
– Kashmiri Chilli Powder- 1/2 tsp
– Thick fresh cream- 5 tbsp
– Kasuri Methi (dry roasted & powdered)- 1 tsp
(The final Makhani Gravy should be around 200-225 ml after adding all the ingredients)

Spice Powders:
– Turmeric Powder- 1/4 tsp
– Red Chilli Powder- 1.5 tsp
– Coriander Powder- 1.5 tsp
– Cumin Powder- 1/2 tsp
– Garam Masala Powder- 3/4 tsp
– Kasuri Methi- 1 tsp (dry roasted & crushed)

Other Ingredients:
– Grated Onion- 100 gms
– Refined Oil- 3 tbsp
– Salt to season- a pinch (1/8 tsp)

Preparation:
– Cut the red tomatoes into 4 or 6 pieces and also cut the green chillies.
– Dry roast the Kasuri Methi and then crush it into a powder to give you around 2 tsp.
– Grate the onions. (To easily grate the onions, cut the peeled onions into small cubes and add into a blender/grinder jar. Blend it in short spells till you get rough textured grated onions as shown in the video)

To make the Makhani Gravy:

– Take a saucepan and add the cut tomatoes, green chillies, ginger garlic paste, red chilli powder, green cardamom, cloves, 1/2 tsp salt and around 250 ml water. Give a mix and bring it to a boil (should take around 1-2 mins). Now give a stir, mash the tomatoes lightly with the back of a spoon. Reduce heat to low and cook covered on low heat for around 12-13 mins till the tomatoes have softened totally.
– Now take a bowl and a strainer. Strain the tomatoes along with all the spices and water and press it to take out all the juices. Add this strained liquid back to the saucepan and switch on heat on medium heat for a minute.
– Reduce heat to low and then add the butter. Give a mix and cook on low heat for 1-2 mins.
– Now add the fresh cream,mix it well and keep cooking on low heat for 2 mins till the gravy is thickened.
– Add the Kashmiri Chilli powder and cook on low heat for 1 min.
– Lastly add 1 tsp roasted and powdered Kasuri Methi, mix and simmer for 1 min. Set aside for use later.
(The final Makhani Gravy should be around 200-225 ml after adding all the ingredients)

Process:

– Heat 3 tbsp oil in a Kadai.
– Add the grated onion and fry on medium heat for 6-7 mins on medium heat till light brown.
– Add the marinated chicken pieces and fry on high heat for 2-3 mins till the chicken changes colour.
– Now add all the spice powders other than Garam Masala Powder and Kasuri Methi. Give a mix and fry on medium heat for 3-4 mins till the chicken pieces are browned and oil separates.
– Now add the Makhani Gravy prepared earlier and give a mix. Cover & cook on low heat for 15 mins till the chicken is tender and oil separates.
– Remove lid and add the garam masala powder & 1 tsp Kasuri Methi. Give a mix and simmer on low heat for 2 mins on low heat.
– Serve hot with roti, naan or with rice.

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