Chicken White Handi

Chicken white handi also called boneless chicken white karahi or makahni karahi is a famous restaurant dish of Pakistan. This a quick and delicious recipe and no menu of a restaurant is complete without it. Traditionally the dish is made in a clay pot called handi and also served in it in the restaurants but as I do not have handi at my house so I made it in a karahi. This white handi or malai boti can also be made with boneless beef or mutton. This creamy recipe can be eaten with roti or naan and it is served hot usually on dinner parties or functions. But you can also enjoy it with your family without any special occasion and make the gathering a special one. I shared a step by step complete restaurant style chicken white handi recipe with pictures in both English and Urdu. I hope you will try and enjoy it.

Ingredients

• Boneless chicken (baghair hadi ka murghi ka gosht) 1 kg
• Cooking oil 100 grams
• Onion (piyaz) 1 medium cut in thick slices
• Tomato (tamatar) 3 medium
• Ginger (adrak) 1 inch piece
• Garlic (lahsan) 4-5 cloves
• Salt 1 teaspoon
• Coconut powder (pisa hoa khopra) 2 tablespoon
• Coriander seeds (sabut dhanya) 2 tablespoon
• Cumin seeds (safaid zeera) 1 tablespoon
• Fennel seeds (saunf) 1 teaspoon
• Turmeric powder (haldi) 1/2 teaspoon
• White pepper powder (safaid mirch) 1 teaspoon
• Yogurt (dahi) 150 gram
• Chili flakes (kui hoi lal mirch) 1/2 teaspoon
• Fresh cream 200 ml pack
• Green chilies (hari mirchain) 3-4 sliced
• Garam masala powder 1/4 teaspoon

Directions

1. In a blender add onion, ginger, garlic along with 1/4 cup of water and make a smooth paste of these things. Take it out and keep aside.
2. Grind coconut powder, coriander, cumin, fennel seed and grind these into fine powder. Keep this spice mix aside and start preparing the chicken.
3. Take a wok and put it on medium flame. Add cooking oil in it and heat it.
4. When the oil heats up add the chicken in it and fry it for 4-5 minutes on high flame.
5. When the chicken changes its color and turn to white add salt and already prepared onion paste in it. Turn the flame now to low.
6. Cut the tomatoes in half and add in the chicken. Mix every thing well.
7. Cover the pan and let everything cook for 10 minutes on low flame.
8. After the time uncover the pan and you will see the chicken has released its water. Now remove the skin from tomatoes and give a good mix to chicken so that cooked tomatoes could be mashed easily.
9. Now turn the heat high again and dry the water from chicken while stirring in between.
10. Now add the prepared spice mix in the chicken, also add turmeric, white pepper powder and mix everything well.
11. When the water dries from chicken and oil separates, beat the yogurt and add it in the chicken. Mix well and cook it till the water from yogurt also dries.
12. Now turn the flame to slow and add chili flakes and fresh cream in the chicken. Mix again and cook the chicken on slow flame for minutes so that flavor of cream should be absorbed well in it.
13. Now add sliced green chilies in it and sprinkle garam masala powder. give it a stir and cover the pan for 1 minute.
14. Chicken white handi or Makhani handi is ready to enjoy.
15. _______________________Urdu Recipe_________________________
16. Blender mein piyaz, adrak, lahsan aur 1/4 cup pani dal kar paste bana lin.
17. Pisa hoa khopra, sabut dhanya, safaid zeera aur saunf ko pees kar powder bana ln aur is masala ko alag say rakh din.
18. Aik karahi lin aur us mein cooking oil dal kar darmiyani aanch par garam hony din.
19. Jab tail garam ho jaye to us mein murghi dal din aur usy taiz aanch par 4-5 mint tak bhon lin.
20. Jab gosht ka rang badal kar safaid ho jaye to aanch halki kar din aur murghi mein namak aur tayar kia hoa piyaz ka paste dal din.
21. Tamatar darmiyan sy kat ln aur murghi mn shamil kar din aur hila lin.
22. karahi ko dhak din aur 10 minute tak halki aanch par pakain.
23. Phir dhakan utha lin ap daikhain gy murghi nay apna pani chor dia hy. Tamatar ka chilka ab un sy alag kr ln aur unhain achi trah daba kar murghi mn mix kar lin.
24. Ab aanch dobara taiz kar lin aur chamach hilaty hoye murghi ka pani khushk kar lin.
25. Ab tayar kia hoa masala, haldi aur safaid mirch dal kr chicken ko hila lin.
26. Jab murghi ka pani khushak ho jaye aur tail alag sy mazar anay lagay tu dahi ko phaint kar dal din. Hila lin aur ta tak pakain jab tak dai ka pani khushak na ho jaye.
27. Ab aanch halki kar lin aur murghi mn kuti hoi lal mirch aur fresh cream dal din ( olpers or milk pack cream). Sb kuch achi trah mix kar lin aur halki aanch par 2 minute mazid paka lin takh cream ka zaiqa murghi mein aa jaye.
28. Kati hoi hari mirchain dalain aur garam masala chirak kar 1 minute k liye dam din.
29. White chicken handi ya makhani handi tayar hay.

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