There are some days when you don’t have special ingredients handy in your kitchen yet you are up to try out a new or different recipe because you are so bored with the usual ones. I had a similar kind of day last week when all I had was Chicken and cream with the usual spices in my pantry. The urge to taste something unusual lead to recipe hunt, a quest to find something that was quick and easy to cook but should taste finger-licking and appetizing at the same time. I came across this amazing recipe by Shireen Anwer (hers are always a safe bet) befitting the above mentioned criteria, which I tweaked a little as per my ease.

It is a good option to prepare something atypical with less ingredients and time. Also, you can include it in your dawats/ parties menu to impress your guests. Sharing the recipe below, try it and enjoy it 😉

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About White Handi: This is a relatively newer version of curry – a desi dish which is made using not-so-special ingredients with cream being one of the vital element of the recipe. Tastes great with naan!

Rating:  

Inspired by: Shireen Anwer

Cuisine: Pakistani/Indian/Desi

Course:  Main

Serves:	4-5	Ease Level:
Prep Time:	5 mins	Quickness:
Cooking Time:	30 mins	Spice Level:

 Above ratings are out of 5, with 5 being the ‘most’.

GET:

Cooking spoon
Cooking (clay) pot
Knife
Cutting board

SET:

Chicken 500 gms
Ginger Garlic Paste 1 tbsp
Yoghurt 125 gms (about half cup)
Cream 125 ml  (about half cup)
Salt 1 tsp
Cumin seeds (coarsely grounded) 1 tbsp
Black pepper (coarsely grounded) 1 tsp
Coriander powder 1 tsp
White pepper powder 1/2 tsp
Green chillies small (chopped) 4-5
Tomatoes medium (chopped) 2
Unsalted butter 1 tbsp
Cheese Triangle 1
Oil 125 ml (half cup)

GO:

In a clay pot, heat oil and add ginger garlic paste – fry for 2 minutes.
Now add Chicken, coarsely ground cumin seeds and coriander powder and fry until chicken changes it’s color.
Throw in chopped tomatoes, salt, grounded black pepper, white pepper powder, chopped green chilies and yoghurt.
Stir and cook them for about 15 minutes (or till the meat is tender) with the lid on.
Pour in whipping cream and fold in.
Cook till the water dries, gravy starts simmering and you get the desired consistency. stir occasionally so that the gravy doesn’t stick to the bottom of pot.
Add the cheese triangle and mix.
Add butter on top, garnish with chopped chilies and serve.

MY TWO CENTS:
You can cook in normal pot but the handi will taste better when cooked in clay pot.
Adjust the spices to suit your taste buds.
You can use cumin powder if feeling too lazy to use the crushed option. (I do this most of the times)
You can make it with boneless meat as well.
Use cracked pepper for better taste.
You can omit cheese if you want or use any kind of cheddar cheese.
You can use milk in place of cream if you like.

Hope you’ll enjoy trying it out.
I’d love to get your feedback. Feel free to drop a comment below about your experience.

Happy cooking