A chicken recipe from Pakistan with silky gravy texture
Pakistani white boneless chicken curry called Reshmi Chicken Handi is usually served with naan. While cheddar cheese is never used in traditional South Asian cookery, it is substituted for paneer (cottage cheese) in this recipe. The Italian alfredo sauce is another influence on the gravy. In contrast to other South Asian curries, this Handi contains a tiny amount of spices and is produced without tomatoes. Reshmi, which means "silky," alludes to the gravy's silky smooth quality. Handi translates to clay pot. Laughable east-west fusion can be found in this curry. This chicken reshmi handi was created in a well-known eatery. The eatery is called Kolachi and is situated in Pakistan's Karachi. After that, it gradually began to appear on the menus of all the nearby eateries.
This white boneless chicken handi takes only five spices, including salt, in contrast to other South Asian curries, which call for a large number of spices.
Searing the chicken
Method for Preparation
In Pakistan and India, chicken curry known as Murgh Handi is very popular. It is made using cream, boneless chicken, and a variety of spices, including fenugreek powder, all-spice powder, turmeric, garlic, and others. To give the treat a true savoury and smoky aroma, charcoal is utilised in the preparation.