Boneless Afghani Chicken Handi Recipe

Boneless Afghani Chicken Handi Recipe

Satisfy your craving for something creamy and flavorful with this Boneless Afghani Chicken Handi! Made with Olper’s Cream, this rich and spicy dish is perfect for any occasion. Try this easy recipe at home!

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Ingredients

• For Marinade:
  • Onion – 1 large
  • Cashew nuts – 12-13
  • Water – ½ cup
  • Ginger – 1-inch piece, sliced
  • Garlic – 7-8 cloves
  • Green chillies – 6-7
  • Fresh coriander – handful
  • Yogurt – 1 cup
  • Coriander powder – ½ tbsp
  • Himalayan pink salt – 1 tsp (or to taste)
  • White pepper powder – 1 tsp
  • Cumin powder – 1 tsp
  • Dried fenugreek leaves (Kasuri methi) – 1 tsp
  • Garam masala powder – ½ tsp
  • Black pepper powder – ½ tsp
  • Lemon juice – 1½ tbsp
  • Olper’s Cream – ¾ cup (room temperature)
  • Boneless chicken cubes – 750g
• For Cooking:
  • Cooking oil – 2-3 tbsp
  • Cooking oil – ½ tbsp (for sautéing vegetables)
  • Onion cubes – 1 medium
  • Capsicum cubes – 1 medium
• For Final Cooking:
  • Cooking oil – 4-5 tbsp
  • Butter – 2 tbsp
  • Green cardamom – 3-4
  • Cloves – 2
  • Water – ¼ cup (or as needed)
  • Charcoal – for smoke
• For Garnish:
  • Butter – as desired
  • Fresh coriander – chopped

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Directions

Prepare the Marinade:

1. In a saucepan, combine onion, cashew nuts, and water. Bring it to a boil and cook on low flame for 2-3 minutes. Let it cool.
2. Transfer the mixture to a blender, add ginger, garlic, green chillies, and fresh coriander. Blend until smooth and set aside.
3. In a mixing bowl, combine yogurt, blended paste, coriander powder, pink salt, white pepper powder, cumin powder, dried fenugreek leaves, garam masala powder, black pepper powder, lemon juice, and cream. Mix well.
4. Add chicken cubes, coat them well with the marinade, cover with cling film, and marinate for 30 minutes.

Cook the Chicken:

1. Heat cooking oil in a cast iron skillet. Add marinated chicken and cook on medium flame from all sides until fully cooked (about 6-8 minutes). Reserve any remaining marinade for later use.

Sauté Vegetables:

1. In a separate wok, heat cooking oil and add onion and capsicum cubes. Sauté for 1 minute and set aside.

Final Cooking:

1. In the same wok, add more cooking oil and butter. Let the butter melt.
2. Add green cardamom and cloves. Cook for 1 minute until fragrant.
3. Add the reserved marinade, mix well, and cook on medium flame for 2-3 minutes.
4. Add water and bring it to a boil.
5. Add cooked chicken, mix well, cover, and let it simmer on low flame for 10-12 minutes.
6. Add sautéed onions and capsicum to the wok and mix well.

Smoke and Garnish:

1. Turn off the flame and place a small bowl with hot charcoal in the center of the handi. Add a few drops of butter or oil over the charcoal to create smoke, cover immediately, and let it sit for 2 minutes for the smoky flavor.
2. Garnish with additional butter and fresh coriander.

Serve hot with naan or paratha, and enjoy the creamy, spicy goodness of Afghani Chicken Handi!