Chicken Handi (Restaurant Style Chicken Handi)

Chicken Handi 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 you 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
7. masalas that are chili powder, turmeric powder, cumin powder, salt, and half of the crushed coriander seeds mix and stir fry for 2 mins.
8. Add the ground masala (made in step 2)
9. Toss in the marinated chicken pieces and mix everything well with the masala
10. .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.)
11. When the chicken is almost cooked reduce the heat to low.
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. Add in the whisked yogurt, nut paste, sugar, Kasuri methi(dried fenugreek leaves), and the rest of the coriander seeds, and mix everything well.
14. Cook for another 8-10 minutes, stirring frequently. Switch off the heat
15. Chicken Handi is ready to be served
16. 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

1. Use fresh ingredients: Always use fresh chicken, onions, tomatoes, ginger, and garlic to enhance the flavors of the dish.
2. Marinate the chicken: Marinate the boneless chicken in a mixture of yogurt and spices for at least an hour to make it tender and flavorful.
3. Use a handi or a heavy-bottomed pan: If possible, cook the Chicken Handi in a handi, which is a clay pot used for cooking in South Asian cuisine. Alternatively, use a heavy-bottomed pan to ensure that the dish cooks evenly and doesn’t stick to the bottom.
4. Cook the onions and tomatoes properly: Fry the onions until they are golden brown and the tomatoes until they are mushy. This will help to enhance the flavor of the dish.
5. Use the right spices: Use a blend of spices such as cumin, coriander, turmeric, and garam masala to add flavor and aroma to the dish.
6. Add cream towards the end: Add cream towards the end of the cooking process to prevent it from splitting and to give the dish a rich and creamy texture.
7. Garnish with fresh herbs: Garnish the Chicken Handi with fresh coriander leaves or chopped mint leaves for added flavor and freshness.

Variation

1. Kadai Chicken Handi: This variation uses the same ingredients as Chicken Handi but includes the addition of bell peppers and a blend of kadai spices such as fennel seeds, dried red chilies, and black peppercorns. The dish has a distinct smoky and spicy flavor.
2. Creamy Cashew Chicken Handi: In this variation, cashew nuts are added to the dish to give it a creamy and nutty flavor. The chicken is cooked in a cashew nut paste and cream-based gravy.
3. Lemon Chicken Handi: This variation uses lemon juice and zest to give the dish a tangy and refreshing flavor. The chicken is cooked in a tomato-based gravy with lemon juice and zest added towards the end.
4. Mushroom Chicken Handi: In this variation, sliced mushrooms are added to the dish along with the chicken. The mushrooms add an earthy flavor and texture to the dish.
5. Butter Chicken Handi: This variation is a fusion of Chicken Handi and Butter Chicken, which is another popular South Asian dish. The chicken is marinated in yogurt and spices and cooked in a creamy tomato-based gravy with added butter and cream.

Faqs 

Q: How is Chicken Handi cooked?

A: Chicken Handi is traditionally cooked in a handi, which is a clay pot used for cooking in South Asian cuisine. However, it can also be cooked in a regular pot or a non-stick pan. The boneless chicken is first marinated in a mixture of yogurt and spices and then cooked with onions, tomatoes, ginger, garlic, and green chilies in a tomato-based gravy. The cream is added towards the end to give the dish a rich and creamy texture.

Q: Is Chicken Handi spicy?

A: Chicken Handi can be made as spicy or mild as per your taste preferences. The recipe typically includes green chilies, which add heat to the dish. However, you can adjust the number of chilies or omit them altogether to make the dish less spicy.

Q: What can I serve with Chicken Handi?

A: Chicken Handi is typically served with naan, roti, or rice. You can also serve it with a side of raita or salad.

Q: Can I make Chicken Handi with bone-in chicken?

A: Yes, you can make Chicken Handi with bone-in chicken. However, boneless chicken is typically preferred as it cooks faster and is easier to eat.

Also, read:

• Paneer do pyaza recipe
• chicken chatpata recipe
• Oreo Mug Cake Recipe
• Paneer Dum Biryani Recipe
• Aloo paneer paratha recipe

follow us on instagram, facebook and youtube