Kisi Bhi 5 Star Hotel May Ye GOLDEN SHAHI CHICKEN HANDI Ki Recipe Nahi Milegi | Best Handi Murgh

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Chicken Handi is a delicious chicken recipe made using simple ingredients yet very tasty

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Shahi Chicken Handi
Serves: 4
Prep Time: 40 minutes, including 30-minute marination
Cooking Time: 20–25 minutes
Total Time: About 1 hour

Ingredients
Chicken Marinade
500 g boneless chicken, medium pieces
100 g yogurt (4–5 tbsp)
2 tsp ginger-garlic paste
½ tsp coarsely ground black pepper
Juice of ½ lemon
1 tsp salt
Onion-Almond Paste
1 tbsp oil
2 medium onions (about 120 g), roughly chopped
6–7 garlic cloves
1-inch piece ginger
10 peeled almonds
3 green chilies, slit
Whole Spices
¼ cup (4 tbsp) ghee
8–10 black peppercorns
1 small cinnamon stick
3 cloves
2 cardamom pods
½ tsp cumin seeds
A small piece/pinch of mace (javitri)
Powdered Spices
1 tsp coriander powder
½ tsp cumin powder
1 tsp red chili flakes
Less than ½ tsp turmeric
½ tsp garam masala
½ tsp coarsely ground black pepper
1 tsp kasuri methi
Garnish
Fresh coriander, finely chopped
Fresh ginger, finely chopped
Green chili, finely chopped, to taste
Method
Marinate: Mix chicken with all marinade ingredients. Cover and refrigerate for 30 minutes.

Make the paste: Heat 1 tbsp oil. Lightly sauté onions until the raw smell disappears. Add garlic, ginger, almonds, and slit green chilies. Fry briefly, cool, then blend into a smooth paste.

Temper: In the same pan, heat ¼ cup ghee. Add all the whole spices and sauté for 10–15 seconds.

Cook chicken: Add marinated chicken and cook on high heat for 4–5 minutes, stirring frequently.

Add paste: Add the onion-almond paste. Cook on high for another 2–3 minutes.

Slow cook: Reduce heat to low, cover, and cook for 4–5 minutes.

Add powdered spices: Add coriander powder, cumin powder, chili flakes, and turmeric. Mix well and cook on low until the chicken is tender and the ghee begins to separate.

Finish: Add garam masala, coarsely ground black pepper, and crushed kasuri methi. Cook for 1 minute.

Garnish: Add fresh coriander, ginger, and green chili.

Serve hot with naan, roti, paratha, phulka, plain rice, or khichdi.

Chef's Tip
Chicken thighs are recommended if you want especially tender and juicy chicken. Don't over-fry the onions—the light sautéing helps keep the gravy creamy and golden.

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