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Chicken Handi
Restaurant‑style Chicken Handi made in a traditional handi (or deep pot) with bone‑in thigh pieces, ghee‑fried garlic, tomato puree, cream and butter for a rich, creamy gravy. The recipe mimics the authentic hotel version while using ingredients you can find at any grocery store.
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Cost Breakdown
Critical Success Points
- • Frying the chicken until lightly browned (Step 3).
- • Removing excess ghee to avoid a greasy gravy (Step 4).
- • Adding milk and cream on low heat to prevent curdling (Step 6).
- • Final butter melt for glossy finish (Step 7).
Safety Warnings
- • Ghee and butter are extremely hot; handle with care to avoid burns.
- • When removing excess ghee, use a ladle and keep your face away from splatter.
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