Chicken Cheese Handi
We’re bringing bold flavour to the table with this rich and creamy chicken cheese handi. Perfect for spice lovers, this hearty recipe combines tender chicken with a cheesy, spiced gravy that’s made for scooping with naan or piling over rice.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 750 g Chicken (boneless)
- 100 ml Oil
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- 1 Onion
- 2 Tomatoes
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Chilli Flakes
- 100 g Yoghurt
- 100 g Double Cream
- 100 g Mozzarella Cheese
- 2 Bullet Chillies
- 1 tbsp Dried Fenugreek
Instructions
- 1
Heat the oil in a heavy-bottomed pan or handi over medium heat until it’s hot but not smoking.
- 2
Add the ginger and garlic paste to the hot oil and sauté for about 1 minute, stirring constantly, until fragrant and lightly golden.
- 3
Add the boneless chicken pieces to the pan. Cook on medium-high heat, stirring occasionally, until the chicken changes colour from pink to white and starts to firm up — about 5 to 7 minutes. Do not overcook at this stage.
- 4
Add the pureed onion to the pan. Stir well and cook for 4 to 5 minutes over medium heat, until the onion softens and starts to lose its raw smell. The mixture should thicken slightly.
- 5
Add the pureed tomatoes next. Cook for another 4 to 5 minutes, stirring occasionally, until the tomatoes reduce and the oil begins to separate slightly from the gravy.
- 6
Add all the spices to the pan. Stir thoroughly and cook the masala for 3 to 4 minutes, allowing the spices to release their aromas and blend well with the base.
- 7
Lower the heat to medium-low and add the yoghurt. Stir continuously to avoid curdling and cook for 4 to 5 minutes until the gravy thickens and you see the oil separating clearly from the masala.
- 8
Add the double cream and mix gently. Cook for 3 to 4 minutes on low heat to incorporate the cream into the gravy, making it rich and smooth.
- 9
Add the cheese to the pan. Stir gently and cook on very low heat for 2 to 3 minutes, just until the cheese melts and blends into the creamy gravy.
- 10
Finally, garnish the handi with dried fenugreek (kasuri methi), and bullet chillies. Give a gentle stir and remove from heat.