Chicken Tikka Handi

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Servings:

Feeds 6-8.

Ingredients:

• 3 chicken breasts (chopped into bite sized pieces)

• 1/2 tsp of salt

• 1 tsp of ginger garlic paste

• 1 tbsp of any tikka or tandoori masala

• 1/2 tsp of pepper

• 1/2 tsp of mustard

• 1 tbsp of oil

• 1/2 tsp of Garam Masala

• 1 tsp or more of crushed Kasuri methi

• a knob of butter

Gravy:

• one small onion

• 2 tbsp of oil

• 1/4 tsp of salt or less

• 1/2 tsp of Garam Masala

• 1/2 tsp of chaat masala

• 1 tsp of tikka or tandoori masala (any)

• 1/2 tsp of pepper

• 1 tsp of coriander powder

• 1 tsp of zeera powder

• 1 inch of minced ginger

• 3-4 cloves of finely chopped garlic

• 3 pods of elaichi

• 1 stick of cinnamon

• 1 tbsp of tomato paste

• 2 tbsp of room temperature beaten yogurt

• 1 can of coconut milk.

Method:

Let’s start off by marinating 3 chicken breasts (chopped into bite sized pieces) in 1/2 tsp of salt, 1 tsp of ginger garlic paste, 1 tbsp of any tikka or tandoori masala, 1/2 tsp of pepper, 1/2 tsp of mustard and 1 tbsp of oil. ⁣

Marinate for as little as 20 minutes or overnight. Air fry at 350 for 15 minutes (flip halfway) or you can bake these or pan fry. Set aside⁣

For the gravy: Grind one small onion with a little bit of water. In a wok or large deep frying pan add 2 tbsp of oil and fry the onion till slightly golden over medium high heat. ⁣

Prepare spice mix in a bowl: 1/4 tsp of salt or less, 1/2 tsp of Garam Masala, 1/2 tsp of chaat masala, 1 tsp of tikka or tandoori masala (any),1/2 tsp of pepper, 1 tsp of coriander powder, 1 tsp of zeera powder. ⁣

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Now add in 1 inch of minced ginger, 3-4 cloves of finely chopped garlic, 3 pods of elaichi, 1 stick of cinnamon, 1 tbsp of tomato paste and the spice mix. Stir fry for 2 mins till everything is fragrant. You will want to add 2 tbsp of water so the masala doesn’t stick. ⁣

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Now add in 2 tbsp of room temperature beaten yogurt (see my tips highlight on how to do this if you’re short on time). When the oil separates after 2-3 minutes of mixing add in 1 can of coconut milk. (If you don’t want to use coconut milk add in 1/2 cup of milk and 1/2 cup of cream) Put the chicken back into the gravy. Mix & adjust seasoning. Add 1/2 tsp of Garam Masala, 1 tsp or more of crushed Kasuri methi and a knob of butter and put it on dum (very low flame) for about 5 mins. If you want to make the handi richer, you can add 1 tbsp of shredded cheese and or 2 tbsp of cream. You can give it a coal smoke for extra flavor too. Garnish with chopped cilantro and sliced ginger/green chilies.⁣

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Serve with Rice, chapati, sheermal, a side salad. This recipe was loved by my kids.

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Enjoy!