The Handi
Handi is a common name of a cooking pot in the Indian subcontinent. It has further varieties based on its material, size, and shape such as clay, copper, and iron.
Many dishes which are made specifically for a particular type of material or shape also get associated with its names like Chicken Handi, Mutton Handi, and Handi Biyani. In various parts of Pakistan, the word handi is specific to a pot made of a clay pot, and the word “Handi” is also used to acquire information that what’s in food today.
Green Chicken Handi
The green chicken in this recipe is used because of a special mixture made of green leaves which adds extra taste and made the recipe different from other recipes.
The Magic of Mint
Mint being the secret ingredient enhances the taste, adds freshness to the aroma, and alters the overall experience of the dish, especially when it is cooked with butter.
Milk Cream: A Restaurant’s weapon
Eating roadside with freshly made food is all together is experience and moments to enjoy but the taste of food always plays the masterstroke. Many restaurants across the region use unusual ingredients to attract taste lovers but Milk cream is one of the most effective ones.
Black Pepper and Green Chilies
The trend across Pakistan is increasing to have black pepper karahi or handi instead of red chili. Where for many people it’s a change of taste, it is also a chance to avoid unnecessary burning after effect of restaurants food. Green chicken Handi is also gets selected because it is made without red chili and has a combination of black pepper and green chilies.
Let’s get rolling
Boneless Chicken Green Handi is a famous street food handi made with boneless chicken. It can be made in a karahi with full chicken as well but the way it is made in a handi with boneless chicken is totally worth trying.
Ingredients
- 1/4 cup Oil
- 1 tbsp Garlic (Chopped)
- 500 g Boneless chicken
- 2 Green Chillies (Chopped)
- 1 tbsp Ginger (Chopped)
- 2 medium Tomato
- 2 tsp Salt
- 2 tsp Coriander Powder
- 2 tsp Cumin (Powder)
- 2 tsp Black Pepper (Crushed)
- 3 tbsp Green Paste
- 50 g Butter
- 2 tbsp Milk Cream
FOR GREEN PASTE
- 1 big Green Chillies (Chopped)
- As needed Mint Leaves
- As needed Coriander leaves
Directions
- In a handi add oil and garlic cook for 2 minutes then add chicken.
- Add green chilies, ginger, and cook until the chicken changes its color.
- Then add ground tomatoes and cook covered for 3 to 4 minutes.
- When the chicken is half done then add coriander powder, cumin powder, crushed black paper, green paste, and mix well.
- Now add butter and cook for 5 to 6 minutes.
- In the end, add cream and turn off the heat.
- Serve hot with naan.
Boneless Chicken Green Handi
Ingredients
- 1/4 cup Oil
- 1 tbsp Garlic Chopped
- 500 g Boneless chicken
- 2 Green Chillies Chopped
- 1 tbsp Ginger Chopped
- 2 medium Tomato
- 2 tsp Salt
- 2 tsp Coriander Powder
- 2 tsp Cumin Powder
- 2 tsp Black Pepper Crushed
- 3 tbsp Green Paste
- 50 g Butter
- 2 tbsp Milk Cream
FOR GREEN PASTE
- 1 big Green Chillies Chopped
- 1/4 cup Mint Leaves
- 1/2 cup Coriander leaves
Instructions
- In a handi add oil and garlic cook for 2 minutes then add chicken.
- Add green chilies, ginger, and cook until chicken changes its color.
- Then add ground tomatoes and cook covered for 3 to 4 minutes.
- When the chicken is half done then add coriander powder, cumin powder, crushed black paper, green paste, and mix well.
- Now add butter and cook for 5 to 6 minutes
- In the end, add cream and turn off the heat.
- Serve hot with naan.
