Ingredients with Measurements:
- 1 kg chicken, cut into small pieces
- 1 cup yogurt
- 1 cup cream
- 1 cup tomato puree
- 2 onions, finely chopped
- 2 tbsp ginger paste
- 2 tbsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- 1 tsp salt
- 1/2 cup oil
- Fresh coriander leaves, chopped (for garnish)
Special equipment needed:
- Handi (clay pot)
Step-by-step instructions:
1. In a handi, heat oil and add cumin and coriander seeds. Fry for a minute until fragrant.
2. Add onions and fry until golden brown.
3. Add ginger and garlic paste and fry for a minute.
4. Add chicken and fry until it changes color.
5. Add tomato puree, red chili powder, turmeric powder, and salt. Mix well.
6. Cover and cook on low heat for 10 minutes.
7. In a bowl, mix yogurt and cream. Add it to the handi and mix well.
8. Cover and cook for another 10-15 minutes until the chicken is cooked through.
9. Add garam masala powder and mix well.
10. Garnish with fresh coriander leaves and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 25g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Cream can be substituted with coconut cream for a dairy-free version.
Variations:
- Add green chilies for extra heat.
- Add potatoes or peas for a vegetable version.
Tips and tricks:
- Use a handi for an authentic taste.
- Marinate chicken in yogurt and spices for a few hours for a more flavorful dish.
- Use fresh ingredients for the best taste.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stove until hot.
Presentation ideas:
Serve in the handi for an authentic look.
Garnishes:
Fresh coriander leaves
Pairings:
Serve with naan or rice.
Suggested side dishes:
- Raita (yogurt dip)
- Salad
Troubleshooting advice:
- If the handi is too dry, add a little water.
- If the handi is too watery, cook uncovered for a few minutes until the sauce thickens.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Chicken Lahori Handi is a popular dish from Lahore, Pakistan. It is traditionally cooked in a clay pot called a handi.
Flavor profiles:
Spicy, creamy, tangy
Serving suggestions:
Serve hot with naan or rice.
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Region: Pakistani