White Chicken Handi

Ingredients

• 1 kg Chicken (bone-in pieces, washed and drained)
• 0.5 cup Tomato Paste (smooth, no added sugar)
• 0.5 cup Yogurt (plain, unsweetened)
• 1 tsp Cumin Powder
• 2 tsp Coriander Powder
• 1 tsp Black Pepper (freshly ground)
• 0.25 tsp Turmeric Powder
• 2 tsp Ginger Garlic Paste (store‑bought or homemade)
• 2 tsp Green Chili Paste (adjust heat to taste)
• to taste Salt
• 0.5 cup Oil (neutral oil such as vegetable or canola)
• 3-4 Cloves (whole)
• 1 Black Cardamom (large, whole)
• 1 small piece Cinnamon Stick (whole)
• 2 cups Onion (chopped)
• 0.25 cup Cashew Nuts (raw, unsalted)
• 0.5 cup Milk (whole milk)
• 1 cup Water (room temperature)
• 1 tsp Kasuri Methi (dried fenugreek leaves, crushed)
• 1 tsp Garam Masala Powder
• 1 tsp Red Chili Powder (adjust heat)
• 0.25 tsp Green Cardamom Powder (ground)
• 4-5 Whole Green Chilies (slit lengthwise)
• 2 tbsp Butter (unsalted, cut into cubes)

Instructions

1. Prepare Chicken

   Wash 1 kg chicken pieces, pat dry with paper towels, and place in a bowl.

   Time: PT5M

2. Marinate Chicken

   Add tomato paste, yogurt, cumin powder, coriander powder, black pepper, turmeric, ginger‑garlic paste, green chili paste, and salt to the bowl. Mix thoroughly and cover. Let rest for at least 1 hour.

   Time: PT1H

3. Heat Oil and Whole Spices

   In a large pot, heat ½ cup oil over medium heat. Add cloves, black cardamom, and cinnamon stick; sauté 1 minute until fragrant.

   Time: PT2M

4. Fry Onions

   Add 2 cups chopped onions to the pot. Fry, stirring occasionally, until onions turn soft and golden‑brown, about 5 minutes.

   Time: PT5M

5. Cook Marinated Chicken

   Increase flame to high, add the marinated chicken pieces to the pot. Stir continuously, frying until the chicken turns white and the oil begins to separate from the masala, about 10 minutes.

   Time: PT10M

6. Prepare Cashew Paste

   While chicken cooks, place ¼ cup raw cashews and ½ cup milk in a blender. Blend until a smooth, ultra‑fine paste forms.

   Time: PT5M

7. Add Cashew Paste and Water

   Stir the cashew‑milk paste into the pot. Add about 1 cup water, mix well to combine.

   Time: PT2M

8. Simmer Chicken

   Cover the pot, reduce heat to low, and let the chicken cook gently until tender, about 15 minutes.

   Time: PT15M

9. Final Seasoning

   Uncover the pot. Add kasuri methi, garam masala, red chili powder, green cardamom powder, whole green chilies, and butter. Stir gently and cook on medium‑low for 2 minutes.

   Time: PT2M

10. Serve

    Transfer the creamy chicken to a serving dish. Garnish with fresh cilantro if desired. Serve hot with naan, paratha, or steamed rice.

    Time: PT0M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

12g

Fat

30g

Fiber

2g