Chicken Handi is a mouthwatering Indian dish. This dish has well-struck richness with perfumed flavours that have won hearts with delicate pieces of chicken. The word "handi" literally refers to the earthen pot used traditionally for cooking, giving it this special earthiness. Slow-cooked, the variety of spices and ingredients added with the preparation of chicken soak into its softest core. The recipe normally starts with marinated chicken, often coated in yoghurt and a spice mix that includes cumin, coriander, garam masala, and turmeric. This marinade not only softens the chicken but also deep-flavours the meat with strong, deep flavours. Onions, garlic, and ginger are softened to make an aromatic base that is then supplemented by ripe tomatoes, which impart the all-important acidity and sweetness to balance out the spices. Once the chicken is put in, the handi is covered and allowed to simmer with all flavours infusing perfectly into one another. The result will be tender, succulent chicken in a luscious, creamy sauce. Chicken Handi would vary in including cashew or almond paste for a richer flavour or green chillies for a spicy zing. Chicken Handi is usually served hot along with naan, roti, or steamed rice and therefore makes for a satisfying meal. This dish is widely found in most North Indian houses and restaurants; the appeal lies in its homemade freshness and warmness. Whether Chicken Handi is prepared for a festive occasion or a dinner at home, it never fails to delight one with its fiery flavours and aromatic presence to result in the warmth and richness of Indian food traditions.

• 500 gms chicken
• Fresh coriander leaves
• 1 tsp ginger-garlic paste
• 200 gms yoghurt
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• Salt
• 1 onion
• 2 tomato
• 100 gms cream
• 1/2 tsp garam masala
• 3 tbsp oil
• 1/2 tsp cumin powder
• 1 tsp coriander powder

• Let's start with marinating the chicken. Take a large bowl, put 500 gms boneless pieces of chicken, 200 gms yoghurt, one teaspoon ginger-garlic paste, one teaspoon red chilli powder, 1/2 teaspoon of turmeric powder, and salt according to taste.
• Mix all of these very well together so that the marinade coats very well onto the pieces of chicken.
• Cover this bowl and let the chicken marinate for at least 30 minutes. This will enable the juices to penetrate the flesh and make the chicken soft- the most important step of the Chicken Handi recipe.
• Take three tablespoons of oil in a handi or deep pan over medium flame. Traditionally, the handi is ideal for this recipe, but if you do not have one, any deep pan would do just as well.
• For cooking, the handi ensures that heat spreads evenly throughout the contents; thus, the chicken will cook slowly and steadily throughout the handi.
• Add one finely chopped onion once hot, then saut until golden brown. 5-7 min will do. Stir regularly so the onions won't burn. The finished dish is sweet due to caramelised onions; it's a depth of flavour in itself.
• Add the ginger-garlic paste. Stir-fry for 1 minute with the onions. The ginger-garlic paste is an absolute necessity, as it adds a depth of aroma and flavour to the handi and is, therefore, an essential ingredient in any Chicken Handi recipe.
• Add two chopped tomatoes to the mixture. Stir well into the mixture.
• Simmer tomatoes for about 5 minutes until they are soft and pulpy. The tomatoes are a part of that process that helps create the foundation for this rich, tangy gravy.
• Add one teaspoon of coriander powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of garam masala, and 1/2 teaspoon of red chilli powder when the tomatoes are tender.
• Now stir the spice powders well into the base of the gravy and continue to cook on a slow fire for 2 to 3 minutes until the spices bring out their flavours and aromas.
• Add the marinated chicken pieces to the handi, mix well with the spice mixture, and cook on a medium flame for about 10-12 minutes, occasionally stirring it to cook evenly. The flavours of the spices will entirely be soaked by the chicken piece while it cooks, thus making an excellent base for a very tasty gravy.
• Add one cup of water and mix in all the cooking together.
• Bring to a boil. That makes your gravy.
• You can do whatever you want with it, but if you want that kind of thicker gravy, you better not add as much water in this instance. The more you add, the thinner it gets.
• Once it boils, reduce the flame and let it simmer. Once ready, put a lid on your handi and let the chicken cook over slow flames for 15 to 20 minutes. The flavour tastes rich and gravy-like, and all the flavours just come together because of the slow cooking.
• Once the chicken is well done and the gravy has thickened up, add 100 gms of fresh cream to the handi. Mix it in very well so the gravy becomes smooth and creamy-like. It's an indulgent one and helps balance the spiciness of the dish.
• Let that cook with cream for another 2-3 minutes so the flavours mingle into perfect company.
• The gravy is now going to be thick and creamy, and chicken pieces will be cooked and all set for serving.
• Garnish Chicken Handi with fresh chopped coriander leaves.
• Serve hot with Naan, Roti, or Steamed Rice.