Chicken Handi is a rich and aromatic Indian curry that’s typically cooked in a traditional handi (a type of earthenware pot), but you can easily make it in any heavy-bottomed pan at home. Here’s a recipe for a restaurant-style Chicken Handi that’s sure to impress:
Ingredients
For the Marinade:
- 500 grams (about 1 pound) chicken, cut into pieces (bone-in or boneless)
- 1 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
For the Curry:
- 2 tablespoons vegetable oil or ghee (clarified butter)
- 1 large onion, finely chopped
- 2 large tomatoes, finely chopped (or 1 cup canned tomato puree)
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit lengthwise (optional, adjust for heat)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1/2 teaspoon kasuri methi (dried fenugreek leaves)
- 1/2 cup water (adjust for desired consistency)
- Fresh cilantro leaves, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
Marinate the Chicken:
- Combine Marinade Ingredients:
- In a large bowl, mix the yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.
- Marinate the Chicken:
- Add the chicken pieces to the bowl and mix well, ensuring all pieces are coated with the marinade.
- Cover and refrigerate for at least 1 hour, preferably overnight for better flavor.
Prepare the Curry:
- Heat Oil/Ghee:
- In a heavy-bottomed pan or handi, heat the oil or ghee over medium heat.
- Sauté Onions:
- Add the cumin seeds and let them sizzle for a few seconds.
- Add the finely chopped onions and sauté until they turn golden brown.
- Add Ginger-Garlic Paste:
- Stir in the ginger-garlic paste and cook for a couple of minutes until the raw smell disappears.
- Add Tomatoes and Spices:
- Add the chopped tomatoes (or tomato puree) and cook until they break down and the oil starts to separate from the masala.
- Stir in the coriander powder, turmeric powder, red chili powder, and salt. Cook for a few minutes.
- Add Marinated Chicken:
- Add the marinated chicken pieces to the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken starts to brown and the marinade is well incorporated.
- Cook the Chicken:
- Add water to the pan to adjust the consistency of the gravy. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
- Finish with Spices:
- Stir in the garam masala, kasuri methi, and cook for another 2-3 minutes.
- Garnish:
- Garnish with fresh cilantro leaves.
Serve:
- Serve the Chicken Handi hot with naan, roti, or steamed rice. Lemon wedges on the side add a nice touch of freshness.
Tips
- For a richer taste, you can add a splash of cream or a dollop of butter towards the end of cooking.
- Adjust the spice levels according to your taste preference, especially the green chilies and red chili powder.
Enjoy your flavourful Chicken Handi ! It’s perfect for a family meal or special occasions.
