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10 MINS delivery
Chicken Handi
Serves 4
60 mins
450 Kcal
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.
Ingredients required for Chicken Handi
- 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
Cooking steps for Chicken Handi
- 1Let'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.
- 2Mix all of these very well together so that the marinade coats very well onto the pieces of chicken.
- 3Cover 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.
- 4Take 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.
- 5For cooking, the handi ensures that heat spreads evenly throughout the contents; thus, the chicken will cook slowly and steadily throughout the handi.
- 6Add 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.
- 7Add 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.
- 8Add two chopped tomatoes to the mixture. Stir well into the mixture.
- 9Simmer 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.
- 10Add 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.
- 11Now 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.
- 12Add 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.
- 13Add one cup of water and mix in all the cooking together.
- 14Bring to a boil. That makes your gravy.
- 15You 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.
- 16Once 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.
- 17Once 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.
- 18Let that cook with cream for another 2-3 minutes so the flavours mingle into perfect company.
- 19The gravy is now going to be thick and creamy, and chicken pieces will be cooked and all set for serving.
- 20Garnish Chicken Handi with fresh chopped coriander leaves.
- 21Serve hot with Naan, Roti, or Steamed Rice.