Chicken Handi (Restaurant Style Chicken Handi)

Handi chicken is a delicious dish made with chicken cooked on a low flame for a long time. Handi is a Hindi word for an earthen pot and the traditional recipe is still made in an earthen pot and is slow-cooked in tandoor. That is also one of the main reasons why we shy away from cooking this at home.

Thinking about all the effort that goes into it and the equipment like a tandoor or an earthen cooking pot is not something we have easily available now. So, we have this recipe for you that will not only cause much less mess than you

The word “Handi” means “clay pot” or “terracotta pot.” Additionally, this specific curry is traditionally prepared in a clay pot, which gives it extra depth. However, if you don’t have one, no worries, this curry may be made in a pan. Who among us today owns a good-sized clay pot or handi at home

It is a mild and creamy and oh so flavourful chicken curry. This chicken handi is a yogurt-based curry hence the mildness and creaminess. this recipe is very tasty and delicious yINGREou must try this recipe at home

Ingredients for chicken handi recipe

• 500 gm chicken
• 250-gram onion  (sliced lengthwise)
• 250-gram tomato (puréed)
• 2 tsp. Cumin Seeds
• Cinnamon stick
• 2-3 cloves
• 4 Green Cardamom
• 10-12 Cashews & Almonds (5-6 of each Soaked in warm water for 10 mins]
• 200 gm curd
• Cooking Oil
• 2-3 Green chilies chopped
• 3 Bay Leaf
• ½ tsp. Cloves
• 1/2 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 1/2 tsp Chilli powder
• 1 tbsp. Kashmiri Red Chili Powder
• 2-3 tbsp. Ginger Garlic Paste
• 1 tbsp Kasuri methi (dried fenugreek leaves)
• Salt as per taste
• Cooking Oil
• 1 lemon juice

Instruction for chicken handi

1. Let’s prepare the first marinade for the chicken: Mix thoroughly after adding 1 tsp. of salt, 1/2 tsp. of turmeric powder, and lemon juice. For 30 minutes, the chicken will be marinated in this mixture.
2. We will dry roast Whole Spices. In a pan, add Bay Leaf, Cinnamon stick, Green Cardamom, Cumin Seeds, and Cloves. Dry Roast lightly. As the spices release aroma, switch off the heat and grind it into fine powder.
3. Heat ghee/oil in a handi(clay pot)/kadhai/thick bottomed pan on medium heat. Then add the onions and fry till it turns lovely golden brown.
4. Now toss in the chopped tomatoes, and chilies and continue frying until the tomatoes are soft and mushy
5. Then add in the ginger garlic paste and fry for a min.
6. Now add the dry masalas that are the chili powder, turmeric powder, cumin powder, salt, and half of the crushed coriander seeds mix and stir fry for 2 mins.
7. Add the ground masala (made in step 2)
8. Toss in the marinated chicken pieces and mix everything well with the masala
9. . Fry for a further 3–4 minutes, stirring often. Water begins to slowly escape from the chicken. The chicken should now be covered and cooked over medium heat for 15 to 20 minutes, stirring occasionally. (If using boneless meat, cooking time will be shorter, often 8 to 10 minutes.)
10. When the chicken is almost cooked reduce the heat to low.
11. Add in the whisked yogurt, nut paste, sugar, Kasuri methi(dried fenugreek leaves), and the rest of the coriander seeds, and mix everything well.

12. Add in the whisked yogurt, nut paste, sugar, Kasuri methi(dried fenugreek leaves), and the rest of the coriander seeds, and mix everything well.
13. Cook for another 8-10 minutes, stirring frequently. Switch off the heat
14. Chicken Handi is ready to be served
15. You can have Chicken Handi with Steamed Rice, Naan, Laccha Paratha, or Phulka.

Serving Suggestions

You will of course need some kind of bread or rice, but you can also pair it with any simple vegetarian side like Bombay potatoes.

My favorite bread with chicken is this whole wheat naan. It tastes really good with chicken curries, so do make it if you have the time. Another staple is rice, and again, plain steamed Basmati rice works quite well.

If you want to get a little fancy, however, try this cumin rice or brown rice

Tips and Variations

1. You can substitute chicken breast meat with thigh meat if that’s what you like.
2. Cook the chicken until the oil separates and floats to the top and the raw smell goes.
3. The chicken in Indian curries is supposed to be quite tender. It should yield when you bite into it.

Also read: How to make Chicken Manchurian

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