MY BEST CHICKEN CURRY _ How to cook delicious CHICKEN HANDI _ Food with Chetna

Hi and welcome back to my channel today .

I am making a chicken but also I'm gonna be cooking it in a handy so it could be chicken handy as well .

Now , this is uh just a cooking pot and uh it's used a lot in Indian food .

And last time when I was in India , I remember to buy one and it comes with a little lid .

So uh I have not as you can see it's not been used before , but uh hopefully I'm going to use this today and make a delicious chicken curry for you guys .

It is a super easy recipe .

Obviously , it's my recipe .

But uh there are a few stages and I'm just going to show you each one of them first .

We need to soak up some cashew nuts and almonds .

So around 20 odd cashew nuts uh and 20 odd almonds and just soak it with enough milk to cover it up .

So I'm not measuring the milk , I'm just covering everything up .

And what I'm gonna do is just gonna put it in the microwave um for 20 seconds .

So , so that the milk uh has warmed up and then it will help soften the nuts .

While we prepare the chicken , I am using a whole chicken because you guys know I love the chicken on the bone because that's what gives it the flavor , boneless chicken as nice and quick and easy .

It's really hasn't got that depth to it .

So I go to the butchers and it's a one whole chicken around 1.25 kg because I'm sure some of you will ask me and then he just , uh , cuts it for me .

So it's just cut into kind of quite chunky pieces .

Uh But if you don't want to get the whole chicken , you could just use kind of eight chicken thighs or a mix of chicken drumsticks and thighs .

And all I'm doing is just tidying up the pieces .

They're quite chunky , which is all right , because all of them are similar size .

So it will take the same amount of time to cook .

And I always use a separate chopping board for chicken .

So I never mix it up .

This is for the vegetables and this chopping board always is for the chicken and uh for the marinade , I need just a few things .

And if you've been making my recipes , you will definitely have these in the cupboard by now , just gonna get a measuring spoon .

So I can tell you exactly how much quantity to use .

A teaspoon of salt , a teaspoon of turmeric powder , a teaspoon of ground coriander and a teaspoon of chili powder and I'm just gonna chop up one green chili .

Then this goes into the chicken as well .

Really important .

Some garlic , garlic and ginger .

I forgot what is garlic and ginger .

Right ?

So around 4 to 5 cloves of garlic and a nice piece of ginger .

So when you are peeling the garlic , sorry , ginger .

What is wrong with me today ?

Um Right .

Just use a spoon because that way you waste absolutely no amount of ginger .

And if there is a little bit of skin left , really , really doesn't matter .

So you don't have to go absolutely crazy with ginger .

Wouldn't food be so boring without ginger and garlic .

So boring .

Right .

That's ready .

And now the final thing is some yogurt .

So I'm just gonna add a heat as you can see there tablespoons .

So four big five , let's make it five .

And I found some ready fried red onions in Asian supermarket .

Obviously , if you don't have this , you can just fry them at all .

Uh But yeah , so I'm just taking enough that's like a one onion , one fried onion .

And I've put that in and all that's left to do is mix and you know , there's only one way to mix it properly by hand .

Now you can leave this overnight if you remember because clearly I haven't .

And um , that would be great time for the chicken to absorb all the spices , all the flavors .

But if you haven't got the time then , you know , you'll have to make do it for an hour or two that should work fine too .

That's the chicken .

So now I've got my Hoy here .

Obviously , please use your normal pans cooking pans for making this .

This is just because I'm desperate to try this out .

Um And that's how it got the name .

So I'm going to finally chop one onion a couple of green chilies .

I'm making it really hot today .

Um And 4 to 5 garlic cloves .

This is the easiest way to get the skin off garlic .

Chop the head off , smash it up , the whole skin just falls off .

So once it's nice and hot , I'm gonna add a good 3 to 4 tablespoon of sunflower oil , grape seed oil or oil of your choice .

And um we need to flavor the oil .

So I'm gonna add some spices .

So in the oil goes , cinnamon mace , the leaves and cardinum pods just let it sizzle so that it can release its flavor into the oil before we add the onions .

And as soon as it kind of bubbling away , I'm just going to add in the onions and the chili and now we cook this for a good 10 minutes until golden .

Look at that onion .

Wow , that is just perfect amount of golden .

I'm just gonna throw in the garlic and then just cook it for another couple of minutes .

So now goes in um obviously some spices .

Before I add the chicken , I just almost forgot to add the spices almost because we have already added a whole lot of spices in the chicken .

I'm only gonna add smaller quantities to the onions .

So I have got here half a teaspoon of salt .

All the same spices .

Half a teaspoon of turmeric , half a teaspoon of ground coriander .

Half a teaspoon of chili and half a teaspoon of masala .

Look at the color on that .

Just stunning .

It smells incredible .

Look at that mixture beautiful .

Now we add in all the chicken and I really hope that it fits into this handy because that's a lot of chicken for a small fan , right ?

It fits in it fits .

So I I'm adding a tablespoon of tomato puri actually two tablespoons of tomato puri you could use ready um sorry , fresh tomatoes as well .

I've got 100 ml of boiling water and now very difficult thing to stir this up .

Oh , look at that bubbling away and we have one last thing to add to this .

That looks oh my God , this is gonna be amazing .

So I'm gonna cover and I'm cooking on kind of between low medium heat , but I'm gonna cook this for 20 minutes and then I'm gonna tell you what to do next .

Make sure you cover this up .

So while this is cooking for 20 minutes , I am going to blitz up the cashew nut and almonds .

I didn't tell you how long to soak it this for .

So I'm just telling you that this should soak for at least half an hour .

So it's been 20 minutes .

My timer has just gone off and I can , I just tell you that this already smells unbelievable .

Um Right .

Let's have a look .

Whoa .

Wow .

Amazing .

So now I'm just gonna add in the cash you and almond based and give it a mix .

Chicken curry is the best curry ever .

And although I have got a whole range of chicken curry recipes on my channel , I've actually got a playlist of just chicken curries .

All of them are so different .

And if you have tried more than one of my chicken curry recipes , you'll know that even though some of the ingredients are similar the way it is cooked and how a few changes of the ingredients make such a big difference to the whole final dish .

And I'm going to cover and cook this again for 20 to 25 minutes until the chicken is fully cooked .

The tara has just gone off for another 25 minutes .

So I've cooked this for a total of 50 minutes .

If your chicken takes a bit longer , please do check that your chicken is done before you take it off the hob .

Wow .

Oh my God .

And to tell you how the chicken is done , actually , it was just for , look , it's just , just pulling apart .

It's just beautifully cooked .

Oh , my God .

Look at that .

Oh , I'm going to plate this up and get eating , to be honest .

Oh my God .

I'm so excited and I have to say I really enjoyed cooking in this equipment and I could , the whole time I could hear the bubbling which you can't really hear unless the lid is open .

But with this I could hear the whole time which just makes , made me more and more hungry .

Wow .

Just stunning .

I'm gonna plate this up .

If you are making a chicken curry , I have one tip for you .

Whenever you cook a curry , I would highly recommend that you leave it alone for half an hour after you've cooked it .

That way , you get really kind of uh curry kind of thickens and deepens and the flavor becomes more intense .

Obviously , if you don't have time , that's fine .

Uh Which is why curry tastes better the next day because they've had time to infuse and sit in the flavors .

Oh my God .

That is so stunning .

And I would serve it directly in this handy .

It's just that it's a bit wobbly and I don't want to take it to the table in this .

I would love to try chicken curries from around the world .

So if you're watching from somewhere , wherever you're watching from , if you have a chicken curry famous in your country , then you definitely let me know about it in the comments below and come here .

Look at this pot of gold .

That is the curry .

Look at that .

Oh .

Oh my God .

So nice and thick and creamy .

It's all the cashew nut and almonds that we added .

Oh , my God .

I'm so excited .

Can you tell ?

Oh , you should also , please let me know in the comments .

What's your favorite chicken curry of mine , please .

Which of the recipes is your favorite ?

Oh , my God .

It's so hot .

As always I'm gonna burn my mouth , but as always , I don't care .

Oh my God .

Wow .

Is it one of the best ones I've made ?

Is it the best one I've made ?

There's only one way to find out for you to cook and then let me know if it is one of my best chicken curry recipes that is stunning .

There is um kind of a bit of a grit from the almond and coconut because I didn't make it into a complete paste .

It still had a little bite to it .

And that is beautiful .

The spices are so balanced and I thought I , I was adding , adding too much heat .

But with the yogurt , I think it kind of balanced out .

I've just got a really nice warm throat .

It's just beautiful .

And I am now going to make a delicious Nan to go with this .

So if you want the non recipe , come back next week for the recipe , you'll find it right here , which means you should subscribe to the channel .

Don't forget to like , share and I'll see you back with another new recipe that is chicken or chicken , whatever you wanna call it .

Stunning .